Chocolate Cream Pie

Sometimes you just have a strong craving for something that is Chocolaty. Decadent. Creamy. Rich. Cool. Satisfying. If that happens to you, a slice of chocolate cream pie is going to make you very happy!

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This all-time classic is a favorite of both kids and adults. A simple crust is baked and cooled then filled with the super creamy chocolate. A topping of fresh whipped cream is mounded over the chocolate and it is ready to serve as is or garnished with a few berries or shaved chocolate. Perfection.

In this post you will find:

Making the pie crust

Making the chocolate filling

Whipping the cream

Chocolate Cream Pie Recipe

Garnishing and Presentation

Here’s How to make Chocolate Cream Pie

Preparing the pie crust

You can make a homemade crust using this easy pie crust tutorial or you can purchase a refrigerated crust as I did for this recipe.

Just bring the crust to room temperature before you begin. You can do this by letting the crust sit on the counter for 15 minutes or microwaving it on defrost about 10 seconds.

If the crust is frozen, don’t microwave it. Instead, let it stand at room temperature 60 to 90 minutes before unrolling.

I took this photo before pricking the crust. Just imagine a fork leaving tiny holes all over the crust about 1 to 1 1/2-inches apart. 🙂

Preheat your oven to 450 degrees Fahrenheit.

Slowly and gently unroll the crust and place in your ungreased 9-inch pie plate (a glass pie plate is recommended).

Press the crust firmly against side and bottom of the pie plate.

Fold the excess crust under and press together to form thick crust edge; flute the edges.

Why prick the pie crust before baking?

Prick the bottom and side of the crust all over with a fork. This allows the steam to escape so that the pie crust doesn’t puff up or shrink back in the oven. This technique is also called docking and is usually used when blind baking a pie crust before filling. Blind baking a crust simply means to prebake the crust. This is done when filling with a cream filling that does not require baking.

Bake the crust 10 to 12 minutes or until light brown. Allow the crust to cool before filling.

Making the chocolate filling

Separate the two eggs – you will be using just the yolks for this recipe.

In a 2-quart saucepan, whisk together the 1/2-cup sugar, 1/4-cup cornstarch, 1 teaspoon instant coffee (or espresso powder, and dash of salt.

Gradually stir in 1 cup of milk until well blended. Then add 1 cup chocolate chips and the egg yolks.

Cook over medium heat, stirring constantly, until mixture is thickened.

Remove the pan from the heat and add the 3-ounces of cream cheese.

Stir with a wire whisk until the cream cheese in completely incorporated and the mixture is smooth.

Cover surface of the chocolate mixture with plastic wrap and refrigerate just until cool, about 1 hour.

Whipping the cream

Pour the 1 1/2-cups whipping cream into a large bowl. Add 1 teaspoon vanilla.

With an electric mixer, beat on high speed until soft peaks form.

Set aside 1 cup of the whipped cream for topping the pie.

Folding in whipped cream

After whipping the heavy cream, you want to retain the air that was beaten into it. This is done by folding it gently into the chocolate.

It helps to use a large bowl with a rounded bottom. It was a little messy and difficult doing this in the pot.

Gently fold the remaining whipped cream into cooled chocolate mixture. Do this by adding the whipped cream on top of the chocolate. Using a flexible spatula or a wire whisk, scrape down one side and across the bottom of the bowl, folding the chocolate over the whipped cream. Continue, rotating the bowl until just combined. Avoid over mixing as this will reduce the volume.

Spoon the mixture into the cooled baked shell.

Smooth the top, cover and refrigerate the pie for 6 to 8 hours or overnight.

Spoon or pipe the reserved whipped cream over chocolate.

Easy recipe for a creamy, decadent chocolate cream pie with cream cheese and dark chocolate chips using a homemade or refrigerator pie crust.

If desired, garnish with grated chocolate and berries such as raspberries or strawberries.

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INGREDIENTS

1 Pillsbury refrigerated pie crust, at room temperature
1/2 cup sugar
1/4 cup cornstarch
dash salt
1 teaspoon instant coffee or espresso powder
1 cup milk
1 cup dark chocolate chips
2 egg yolks, slightly beaten
3 ounces cream cheese, cut into cubes and softened
1 1/2 cups whipping cream*
1 teaspoon vanilla
berries and a small chocolate bar for garnish, if desired

DIRECTIONS

Preheat oven to 450°F.

The pie crust:

Unroll the pie crust and place in a 9-inch pie plate.

Using a fork, prick the crust all over the bottom and the sides.

Bake the pie crust shell 9 to 11 minutes or until light golden brown.

Remove from the oven and cool completely.

Making the chocolate filling:

In a 2-quart saucepan, mix sugar, cornstarch, instant coffee (or espresso powder) and salt.

Gradually stir in milk until well blended.

Add chocolate chips and egg yolks.

Cook over medium heat, stirring constantly, until mixture is thickened.

Remove the pan from the heat and add the cream cheese, beating with a wire whisk until smooth.

Cover surface with plastic wrap and refrigerate just until cool, about 1 hour.

Whipping the cream:

Pour the cream into a large bowl. With an electric mixer, beat whipping cream and vanilla on high speed until soft peaks form.

Set aside 1 cup of the whipped cream for topping the pie.

Gently fold the remaining whipped cream into the cooled chocolate mixture. Spoon the mixture into the cooled baked shell and smooth the top.

Refrigerate the pie for 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over the chocolate.

Garnish with grated chocolate and berries such as raspberries or strawberries.

Cover lightly with plastic wrap or place in a pie safe; store in the refrigerator.

* I prefer a thicker amount of whipped cream on my pie, so I whipped and additional 1 cup of whipping cream. If you want a lightly sweetened whipped cream, add 3 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract to 1 cup heavy whipping cream. Beat until soft peaks form being careful not to over beat or the cream will become lumpy and butter-like.

You might also like…

Homemade Pie Crust

Chocolate Pecan Pie

Banana Chocolate Chip Bundt Cake

Monkey Bread

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Here’s How to make Chocolate Cream Pie

Preparing the pie crust

Why prick the pie crust before baking?

Making the chocolate filling

Whipping the cream

Folding in whipped cream

Chocolate Cream Pie

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