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Chocolate Cream Pie

This rich, velvety, chocolate cream pie is topped with sweetened whipped cream. It is out of this world.

*A short cut for this recipe is a store-bought pie crust.

Prep Time 30 minutes
Cook Time 25 minutes
Servings 8 slices

Ingredients

  • 3 egg yolks
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 2 pints half & half
  • 8 oz. semi sweet chocolate, chopped into small pieces
  • 2 tablespoon butter
  • 1 tablespoon vanilla
  • 1 blind-baked pie shell

Whipped cream topping: 1 pint heavy cream, 1/2 cup powdered sugar, 2 teaspoons vanilla In the bowl of a stand mixer fitted with a whisk attachment, whip the cream and sugar together on medium-high until the soft peaks form. Add the vanilla and blend.

1 good-quality chocolate bar: With a vegetable peeler, gently peel the chocolate, creating curls.

Instructions

  1. In a small bowl, lightly beat the egg yolks with about 1/4 cup of the sugar. Set aside.

  2. In a heavy-bottom saucepan set over medium heat, add 1 pint of the half & half, the remaining sugar, cocoa, cornstarch and salt. Whisk until the mixture is smooth. Add the remaining pint of half & half, whisking constantly until the pudding begins to steam.

  3. Add the chopped chocolate and continue stirring until the mixture comes to a boil and is very thick, about 8 to 10 minutes.

  4. Reduce heat, about one cup of the hot mixture to the egg yolk mixture, return to the chocolate pudding and continue cooking and whisking vigorously, about 1 minute.

  5. Remove form heat, stir in the butter and vanilla.

    Pour into the prepared pie shell. Cool. Cover with plastic wrap. Chill for a couple of hours.

  6. Spread the prepared whipped cream onto the pie. Decorate with chocolate curls.

    Serve chilled.