Chocolate Cream Pie

Happy Easter!  What a glorious day, for it is the day Christ is risen! “[We know] that he who raised the Lord Jesus will raise us also with Jesus and bring us with you into his presence.” – 2 Corinthians 4:14

What are your Easter plans?  Perhaps it involves pie?  If so, I highly recommend this dreamy, creamy, chocolaty pie!


Chocolate Cream Pie

Yields: 1 9-inch Pie

Total Time:  30 min



  • One 9-inch pie crust, baked and cooled
  • 12 oz. milk
  • 3 large egg yolks
  • 4 oz. sugar (approximately ½ cup) plus 1 Tbsp., divided
  • 6 oz. semi-sweet chocolate, finely chopped, plus 1-2 oz. for garnish
  • 3 Tbsp. cornstarch
  • 1 ½ tsp vanilla extract, divided
  • 12 oz. heavy cream



  1. Bring milk just to a simmer in a saucepan over medium heat.
  2. Meanwhile, whisk together 4 oz. sugar and cornstarch in a bowl.  Add the egg yolks and whisk until combined (mixture will be thick).
  3. Pour the warm milk slowly into the yolk mixture, whisking continuously.
  4. Pour the mixture back into the saucepan and continue whisking over medium-low heat until it begins to boil (approximately 4 minutes).
  5. Boil for 1 minute.  Remove the saucepan from the heat and stir in ½ tsp. vanilla extract and 6 oz. finely chopped chocolate.
  6. Transfer to a bowl, cover with plastic wrap (pressed against the surface), and refrigerate until cold.
  7. In a large bowl, mix heavy cream, 1 Tbsp. sugar, and 1 tsp. vanilla extract.  Beat until stiff peaks from.
  8. Fold 1/3 of the whipped cream into the cooled chocolate mixture and place in the pie crust.
  9. Before serving, top with the remaining whipped cream and garnish with chocolate shavings.
  10. Refrigerate for up to 2 days.

Pie is just the best.  Especially when it involves chocolate and mountains of whipped cream!  I mean, how can you go wrong?

Our ingredients today for the filling and whipped topping are:  cornstarch, semi-sweet chocolate, heavy cream, egg yolks, sugar, vanilla extract, and milk.


The first step is to heat up the milk in a saucepan.

While the milk is warming up, whisk together the sugar and cornstarch.  Then add 3 egg yolks and whisk until fully combined and light in color.  Since we are only using 3 egg yolks, we need to add cornstarch to completely thicken this custard pudding.  Without the cornstarch you end up with chocolate soup – equally delicious, but not quite what we are going for.

Once the milk has just begun to simmer, slowly pour it into the egg mixture, whisking continuously.  This is called tempering – slowly heating up the eggs, so they can be cooked on the stove without scrambling.

Once all the milk has been whisked in, pour the mixture back into the saucepan and place on medium-low heat.

From now on, you’ll have to keep whisking to prevent the filling from scorching.  After a few minutes, it’ll go from this:


To this:


Once it begins to bubble, boil for 1 minute and remove from the heat. Then add in the vanilla and chopped chocolate.  I highly recommend using a bar of chocolate instead of chocolate chips.  Chocolate chips are lower quality and are harder to melt because they contain less cocoa butter.

Once everything is combined, pour the filling into a bowl and cover with plastic wrap.  Make sure you press the plastic wrap right onto the surface (this will stop a skin from forming).  Place this in the fridge to cool completely.

Byeee tasty chocolate… see ya real soon!

While the filling is chilling (see what I did there???), get the pie crust ready and shave some chocolate for the garnish.  I usually buy two 4 oz. chocolate bars for this pie – that way I can use 6 oz. for the filling and the leftover 2 oz. for the chocolate shavings on top (full disclosure – all 2 oz. don’t make it to the pie.. gotta taste test, right?)


Time to whip some cream!  Add the reserved tablespoon of sugar and 1 tsp. vanilla extract in a bowl, along with the heavy cream.  Whip this until stiff peaks form (if you remove the beaters the cream will stand straight up – this will be a thick mixture, perfect for our pie).

Take 1/3 of the cream mixture and gently fold it into the chilled chocolate filling using a spatula.  To fold, put the blade of the spatula down through the center, scraping the blade from the bottom up along the sides, gently flipping the mixture over on top.  Rotate the bowl a quarter-turn and repeat until the cream is mostly incorporated.

Then pour this into the baked pie shell


After the filling is in, top with the remaining whipped cream, and garnish with chocolate shavings.



This pie is best eaten within a couple days.  After that the crust gets kinda soggy and the whipped cream starts to get weepy.  But, trust me, you shouldn’t have a problem with it lasting that long… 😉



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