Luxurious Chocolate Cream Pie
Chocolate cream pie starts with a baked pie crust filled with a cooked chocolate custard made richer with a small amount of espresso to sharpen the chocolate flavor. Once chilled and set, it's topped with whipped cream before serving. Budget about 45 minutes of active work plus 3 or more hours of refrigeration time.
Equipment
- 9-inch pie pan
- Medium saucepan
- Mixing Bowls
- Whisk
- Rubber spatula
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs about 10 crackers, finely crushed
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Chocolate Filling:
- ⅔ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter room temperature
- 1 cup bittersweet chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder optional, to enhance chocolate flavor
For the Whipped Cream Topping:
- 1 cup heavy cream chilled
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
For the Crust:
- Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until evenly moistened. Press the mixture into a 9-inch pie pan, evenly across the bottom and up the sides. Bake for 10 minutes until lightly browned. Cool completely on a wire rack.
For the Chocolate Filling:
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the milk. Place over medium heat, stirring constantly, until the mixture comes to a boil and thickens (around 15 minutes). Boil for 1 to 2 minutes. Remove from heat.
- In a separate bowl, whisk the egg yolks. Slowly add a cup of the hot mixture to the yolks, whisking constantly to temper them. Return everything to the saucepan and cook for another 2 minutes over medium heat.
- Remove from the heat and stir in butter, chocolate chips, vanilla, and espresso powder until smooth. Pour into the cooled crust. Cover with plastic wrap, pressing it against the surface, and refrigerate until set, about 4 hours.
For the Whipped Cream Topping:
- Just before serving, beat the heavy cream, sugar, and vanilla in a bowl until soft peaks form. Spread over the filling, swirling the top for a decorative effect.
Notes
- For a gluten-free version, substitute gluten-free graham crackers.
- Enhance the chocolate depth by using high-quality cocoa powder and chocolate chips.
- For an extra touch, sprinkle chocolate shavings over the whipped cream before serving.
Nutrition
Calories: 608kcalCarbohydrates: 62gProtein: 9gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 170mgSodium: 247mgPotassium: 384mgFiber: 2gSugar: 44gVitamin A: 1092IUVitamin C: 0.3mgCalcium: 222mgIron: 2mg
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