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Perfect Chocolate Cream Pie: Easy Homemade Recipe

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This rich and silky chocolate cream pie features a flaky homemade crust, a stovetop chocolate pudding filling, and a billowy whipped cream topping. It’s the ultimate comfort dessert that tastes like it came from a fancy bakery.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (160g)
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter (113g), cut into small cubes
  • 3 tablespoons cold vegetable shortening
  • 3–4 tablespoons ice water
  • ½ cup granulated sugar (100g)
  • ¼ cup cornstarch (30g)
  • ¼ teaspoon salt
  • 3 cups whole milk (720ml)
  • 4 large egg yolks
  • 6 ounces semi-sweet chocolate (170g), finely chopped
  • 2 tablespoons unsalted butter (28g), softened
  • 2 teaspoons vanilla extract
  • 1 ½ cups heavy cream (360ml)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or curls (optional)
  • A pinch of flaky sea salt (optional)

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and shortening. Using a pastry cutter or fingertips, work the fats into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If too dry, add the last tablespoon of water. Flatten into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind-bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim overhang to ½ inch, tuck under, and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 10-12 minutes until golden brown. Cool completely on a wire rack.
  3. Prepare the chocolate filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk until smooth. Place over medium heat and cook, stirring constantly with a whisk, until mixture thickens and comes to a gentle boil (6-8 minutes). In a separate bowl, lightly beat egg yolks. Slowly ladle about ½ cup of hot milk mixture into yolks while whisking constantly. Pour egg mixture back into saucepan, whisking constantly. Return to medium heat and cook for 2 more minutes, …
  4. Assemble the pie: Pour warm chocolate filling into cooled pie crust. Spread evenly with a spatula. Press plastic wrap directly onto surface of pudding to prevent skin from forming. Refrigerate for at least 4 hours, preferably overnight.
  5. Make the whipped cream: Just before serving, pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form. Spread or pipe whipped cream over chilled pie. Garnish with chocolate shavings and flaky sea salt if desired. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Keep all ingredients cold for the crust. Don’t skip straining the pudding for a silky texture. Chill the pie for at least 4 hours before serving. For the flakiest crust, use a mix of butter and shortening. Whip cream by hand if you’re nervous about overwhipping.

Nutrition

Keywords: chocolate cream pie, homemade pie, chocolate pudding pie, flaky crust, easy dessert, classic pie

Find it online: https://bouncybowl.com/perfect-chocolate-cream-pie-easy-homemade-recipe/