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Classic Chocolate Cream Pie

A perfect slice of rich Chocolate cream pie topped high with fluffy white whipped cream, served on a white plate.
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Make a rich, creamy, diner-style chocolate cream pie with a crisp crust and fluffy topping. This recipe provides clear steps for a smooth, sliceable custard filling.

Ingredients

Scale
  • 1 (9 inch) pre-baked pie crust (or graham cracker crust)
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt.
  2. Gradually whisk in the whole milk until the mixture is smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Let it boil for one minute, still stirring. Remove from heat.
  4. In a small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1 cup of the hot chocolate mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return the pan to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the filling thickens again. Do not let it boil after adding the yolks.
  6. Remove the pan from the heat. Stir in the butter and 1 teaspoon of vanilla extract until the butter melts completely.
  7. Pour the hot filling immediately into the pre-baked pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  8. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  9. When ready to serve, prepare the whipped cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  10. Remove the plastic wrap from the chilled pie. Spread or pipe the whipped cream evenly over the set chocolate filling.
  11. Chill the finished pie for at least 30 minutes before slicing and serving.

Notes

  • For the smoothest filling, sift the cocoa powder and cornstarch before mixing them with the sugar.
  • If you want a richer chocolate flavor, substitute 1/4 cup of the milk with 1/4 cup of strong brewed coffee.
  • If you are using a standard pastry crust, bake it until golden brown and cool it completely before adding the filling.

Nutrition

Find it online: https://cookingbyjade.com/chocolate-cream-pie-recipe/