Description
This decadent Chocolate Cream Pie features a buttery graham cracker crust filled with a rich, smooth chocolate custard filling and topped with fluffy whipped cream. Perfectly balanced with bittersweet chocolate and a creamy texture, this pie is an indulgent dessert that’s sure to impress and satisfy any chocolate lover.
Ingredients
Crust
- 1½ cups crushed graham crackers
- ¼ cup granulated sugar
- 6 tablespoons melted butter
Chocolate Filling
- 2½ cups whole milk
- ½ cup heavy cream
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 6 oz bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder (for garnish, optional)
Instructions
- Make the crust: Preheat your oven to 350°F (180°C). In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake the crust for 8 to 10 minutes until set and slightly golden. Remove from the oven and allow it to cool completely.
- Prepare the chocolate filling: In a medium saucepan over medium heat, whisk together whole milk, heavy cream, granulated sugar, cornstarch, and salt until the mixture is warm and smooth. In a separate small bowl, beat the egg yolks. Gradually whisk about half a cup of the warm milk mixture into the egg yolks to temper them, preventing curdling. Slowly pour the tempered yolks back into the saucepan, stirring constantly. Continue cooking and stirring until the mixture thickens, about 5 minutes. Remove from heat and immediately stir in the chopped bittersweet chocolate, unsalted butter, and vanilla extract until the filling is smooth and glossy.
- Assemble and chill: Pour the warm chocolate filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to fully set and chill.
- Make the whipped cream topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream evenly over the chilled pie.
- Finish and serve: Garnish the pie with chocolate shavings or a light dusting of cocoa powder if desired. Slice into portions and serve chilled for maximum enjoyment.
Notes
- Make sure to temper the egg yolks carefully by gradually adding warm milk mixture to avoid scrambling the eggs.
- Press plastic wrap directly onto the chocolate filling to prevent a skin layer from forming.
- The pie needs sufficient chilling time to set properly; ideally, refrigerate overnight.
- You can adjust the sugar amount slightly for a sweeter or less sweet filling depending on your preference.
- Use high-quality bittersweet chocolate for the best flavor and richness.
