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Chocolate Cream Pie

A chocolate cookie crust, a deep chocolate cream filling and a thick layer of vanilla whipped cream. Chill it overnight; it slices like a dream the next day.

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Chocolate Cream Pie

What it's made of

CrustChocolate Cookie Crumb Crust FillingChocolate Cream Pie Filling TopVanilla Whipped Cream for Pie
Makes 8 servings Active 1 hr 5 minChill or rest 4 hr 0 minParts 3
Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this pie and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Chocolate Cookie Crumb CrustCrust · makes 8 slices

  • 1.5 cupschocolate wafer cookie crumbs (about 26 wafers) (170.0 g)
  • 2.0 tbspgranulated sugar (25.0 g)
  • 0.25 tspfine sea salt (1.5 g)
  • 5.0 tbspunsalted butter, melted (70.0 g)
  • 1.0 tsppure vanilla extract (5.0 ml)

Chocolate Cream Pie FillingFilling · makes 8 servings

  • 2.0 cupswhole milk (480.0 ml)
  • 1.0 cupheavy cream (240.0 ml)
  • 4.0 ozdark chocolate, finely chopped (113.0 g)
  • 3.0 tbspunsweetened cocoa powder (16.0 g)
  • 2.0 tspVanillaGoods pure vanilla extract (10.0 ml)
  • 5.0 large egg yolks (90.0 g)
  • 0.667 cupgranulated sugar (133.0 g)
  • 0.333 cupcornstarch (43.0 g)
  • 0.25 tspfine sea salt
  • 2.0 tbspunsalted butter, cut into pieces (28.0 g)
  • 1.0 fully baked 9-inch pie crust, cooled

Vanilla Whipped Cream for PieTop · makes 8 servings

  • 1.5 cupsheavy cream, cold (360.0 ml)
  • 3.0 tbspconfectioners' sugar (22.0 g)
  • 1.0 tspVanillaGoods pure vanilla extract (5.0 ml)

Method

1. Chocolate Cookie Crumb Crustfull recipe

  1. Heat the oven to 350°F (175°C).
  2. Mix the crumbs, sugar and salt, then stir in the melted butter and vanilla until evenly damp.
  3. Press over the bottom and up the sides of a 9-inch pie plate with the base of a measuring cup.
  4. Bake 10 minutes, cool completely, then chill 30 minutes before filling.

2. Chocolate Cream Pie Fillingfull recipe

  1. In a medium saucepan, heat the milk and cream over medium heat until steaming, about 5 minutes.
  2. In a heatproof bowl, whisk the egg yolks, sugar, cornstarch, cocoa powder, and salt until smooth.
  3. Slowly whisk about half of the hot milk mixture into the yolks, then whisk everything back into the saucepan.
  4. Cook over medium heat, whisking constantly, until the filling is very thick and bubbles steadily. Keep whisking for 1 minute more so it sets firmly and reaches at least 160°F.
  5. Remove from the heat and whisk in the butter, dark chocolate, and vanilla until smooth. Strain through a fine-mesh sieve if you see any lumps.
  6. Pour the filling into the crust and smooth the top.
  7. Press plastic wrap directly onto the surface and refrigerate until cold and firm enough to slice, at least 4 hours or overnight.

3. Vanilla Whipped Cream for Piefull recipe

  1. In a chilled bowl, whip the cold cream, confectioners' sugar, and vanilla on medium-high speed to medium peaks, 2 to 3 minutes. Don't overwhip or it turns grainy.
  2. Spread or pipe over a completely chilled pie just before serving.

4. Put it together

  1. Make the Chocolate Cookie Crumb Crust and chill it in the pie plate while you make the filling.
  2. Make the Chocolate Cream Pie Filling.
  3. Fill the crust, add the Vanilla Whipped Cream for Pie, and bake as the filling directs; cover the crust edge with foil if it browns too fast.
  4. Cool on a rack until set, at least 3 hours for fruit pies and overnight in the fridge for cream pies.