Chocolate Cream Pie Recipe
For the Crust
- 1 1/2 cups all-purpose flour
- kosher salt
- 1/4 cup shortening
- 1/4 cup cold butter, cut into small pieces
- ice water (usually about 1/4 cup)
For the Filling
- 2/3 cup granulated sugar
- 2 1/2 TBSP cornstarch
- 1/8 tsp salt
- 2 large eggs
- 2 large egg yolks
- 2 cups milk
- 1 cup heavy cream
- 2 TBSP unsweetened cocoa powder
- 8 oz bittersweet chocolate, chopped or chips
- 2 TBSP unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream, cold
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
For the Crust
- Place the flour in a large bowl and add a large pinch or two of salt. Mix together. Add the shortening and cold butter into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
- Gently stir in water a TBSP at a time until the dough can form into a ball.
- On a lightly floured work surface, roll the pie dough out until a few inches wider than your 9″ pie plate. Carefully move the crust into the pie plate. Lift the edges up so that it lays into the pie plate without stretching.
- Trim the edges so that there is about 1″ extra. Fold the excess crust under itself and then crimp, pinching with your thumb and pointer finger.
- Use a fork to pieces all over the bottom and the sides of the dough. Place the pie plate in the freezer while preheating your oven to 400F.
- Position an oven rack in the bottom third of your oven. Line the crust with parchment paper and fill with pie weights, dry beans, or rice. Bake at 400F in the bottom third of the oven for 15 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Place back in the oven and bake for 10 minutes longer, until lightly browned.
- Allow to cool completely on a wire rack before filling.
For the Filling
- In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the whole eggs and egg yolks.
- In a sauce pan over medium heat, bring the milk, cream, and cocoa powder to a boil. Pouring very slowly, stream the hot milk mixture into the eggs while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat stirring continuously until the mixture just reaches a boil and thickens.
- Strain the hot thickened pudding mixture into a large bowl. Stir in the chocolate and butter until smooth. Lay a piece of plastic wrap directly on top of the filling and refrigerate for about an hour before transferring to the crust.
- Pour the cooled chocolate filling into the cooled crust. Allow to set in the refrigerator for about 3 hours and up to 24 hours before topping and serving.
For the Topping
- In a large bowl with a hand mixer, or the bowl of the stand mixer fit with a whisk attachment, whip the heavy cream on high speed until starting to thicken. Add in the sugar and vanilla and whip to medium peaks.
- Top the pie with the whipped cream and sprinkle with chocolate chips.