Chocolate Cream Pie is my new most-loved dessert! It’s rich, creamy, and silky smooth, with a delicious chocolate flavor and a huge pile of cream whipped on top!
To begin, you’ll require an oven-ready pie crust. It can be prepared one day in advance. Cool completely, then cover with plastic for the night.
To make the filling, there’s only one pot that’s in the oven. The most difficult part is to separate egg yolks from egg whites If you can accomplish that, you can create this delicious pie! To prevent a mess, I sit in front of the sink while I separate yolks and let the whites run into the drain (unless I save them for a different use).
You need to bring the filling to a boil to activate the cornstarch, but don’t boil it for too long.Once the mixture is boiling, lower the heat to a low simmer, and then whisk it for around 1 to 2 minutes. It can locate tea recipes to keep the filling from forming an uncooked layer at the surface of the pan. The filling could have some imperfections or lumps. It doesn’t bother me however if you’d like the perfect smoothness of your filling, you can either run the mixture through a food processor or employ an immersion blender for smoothing it.
Once you’ve finished filling put it in your cake and cover the top with a lightly sprayed piece of parchment. The parchment is designed to prevent the formation of a “pudding skin” from forming over the top. After cooling to a complete degree and just before serving take the parchment off and then add your whipping cream!
Chocolate Cream Pie’s Ingredients
For Crust:
- 1. 9 inches pie crust made from scratch or purchased from a store, cooked and chilled
For Filling:
- 1/2 cup of sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 2 cups milk
- One cup of half-and one cup
- 1 teaspoon vanilla extract
- 7 Ounces semi-sweet chocolate chips or chunks
- 2 Tablespoons butter
For Topping:
- 1 Cup chilled, heavy cream 1 cup chilled heavy
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
For Garnish:
- Chocolate grate
Instructions
- In a medium-sized pot mix sugar, cornstarch, and salt. Whisk in yolks and mix until the mixture is well incorporated. Add half and milk, and half, and then whisk once more. When you’re whisking it, cook the mixture to a boil at medium temperature. After that, reduce heat to a simmering level, while stirring, cook for approximately 1-2 minutes. Add butter and chocolate and mix until the filling is thoroughly blended, smooth and thick.
- Fill the pie with filling and bake it in a well-cooked crust. Smooth the top using a spatula. Grease the parchment paper with butter. Cover the area of the filling with parchment that has been buttered (to keep “pudding skin” from forming) and chill until cool completely.
- Just before serving, mix the cream with vanilla and sugar until soft white peaks form. Serve whipped cream on top of the pie. Decorate with chocolate shavings should you wish and serve.
Make-Ahead Tip: Prepare the Chocolate Cream Pie filling a day in advance. Store it in a bowl in the fridge and cover the surface with sprayed parchment to prevent skin from forming. Cool the crust completely and wrap it in plastic for the night. You can also pour the Chocolate Cream Pie filling into the crust the day before serving. Use buttered parchment, store it in the fridge, and add the whipping cream just before serving.
FAQ
Can I make the pie ahead of time?
- Yes! You can prepare the filling and crust a day in advance. Store the filling in the fridge and assemble the pie before serving. Add whipped cream just before serving.
How do I prevent skin from forming on the filling?
- To prevent skin, cover the surface of the warm filling with a piece of buttered parchment paper or plastic wrap pressed directly onto the filling.
Can I use a store-bought crust?
- Absolutely! A store-bought pie crust works well if you’re short on time. Just make sure it’s fully baked and cooled before adding the filling.
Can I use a different type of chocolate?
- Yes, you can use semi-sweet, dark, or even milk chocolate depending on your preference. Adjust the sugar in the recipe if using sweeter chocolate.
How long does the pie need to chill before serving?
- The pie should chill for at least 4 hours but overnight is ideal for the best texture and flavor.
How can I thicken the filling if it seems too runny?
- Make sure the filling reaches a boil to activate the cornstarch. If it still seems too thin, you can cook it a bit longer to thicken it up.
Can I freeze Chocolate Cream Pie?
- It’s not recommended to freeze the pie, as the texture of the filling and crust may be compromised. However, you can freeze the crust separately if needed.
What toppings can I use besides whipped cream?
- In addition to whipped cream, you can top the pie with chocolate shavings, cocoa powder, or even chopped nuts for added texture and flavor.
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