Classic Chocolate Cream Pie is a creamy, dreamy slice of happiness no one can resist!
I crush on pie. What’s not to love? I mean really. There are about a million and five different flavors you make. They can be sweet or savory. Hot or cold. And they’re made for sharing! Unless you’re my husband and it’s a pumpkin pie. You could loose a finger trying to share with him. Today it’s all about one of my all-time favorite recipes, Chocolate Cream Pie. It’s creamy, rich, and oh so chocolaty!
Two weeks ago I got to do the coolest thing ever and make dessert for my friends’ wedding! They decided to forgo cake and have a whole bunch of other goodies instead. Friends from New York brought home made cookies and biscotti, and I made two pans of lemon bars, 3 apple pies, and 3 chocolate cream pies. (I may have even sent the guys home with a sweet potato pie too.) It was a busy Friday and so so worth it. Everyone loved the desserts, especially the grooms, and let’s face it if they’re happy I happy. Between helping with the food and Mike & I playing DJ, I somehow managed to not grab a slice of pie.
But I guess it’s not all bad. A couple days later I made one more chocolate cream pie and only had to share with Mike. So it was kind of a win in the end.
A little note about crust combos: I made these pies with a graham cracker crust per the grooms’ request, but it would be just as good in a traditional pie crust!
Chocolate Cream Pie
Ingredients
Pie:
- 1 Graham Cracker Pie Crust cooked and cooled
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 2 cups milk
- 1 cup half-and-half
- 3 egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1 1/2 cups semi-sweet chocolate chips about 9 ounces
Whipped Cream:
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- Mini chocolate chips for garnish
Instructions
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In a medium bowl, combine the sugar, salt, and cornstarch.
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In a medium saucepan, whisk together the milk, half-and-half, and egg yolks.
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Place the saucepan over medium to medium-high heat and whisk in the sugar mixture. Cook until the mixture bubbles and thickens, stirring often. Once the milk mixture feels pudding-like (after about 8 to 10 minutes), remove the pan from the heat.
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Add the butter and vanilla and whisk until the butter is melted. Add the chocolate chips and whisk until the chocolate and milk mixture are completely combined (no white showing).
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Pour the chocolate filling into the prepared pie crust.
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Place a piece of plastic wrap over the top of the pie, making sure it touches the surface of the filling.
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Refrigerate until the filling has cooled completely and is set.
Whipped Cream:
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Add the heavy cream, powdered sugar, and vanilla to a large mixing bowl. Beat until soft peaks form.
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Spread the whipped cream over the top of the cooled pie. I like to put all the whipped cream in the center and spread it out towards the edges, and leave a 1/2-inch gap around the edge so you can see the filling.
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Sprinkle the whipped cream with mini chocolate chips. Refrigerate until ready to serve.
Recipe Notes
If half-and-half is not available, you can substitute the same amount of milk.
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