Description

This luscious Chocolate Cream Pie features a tender, buttery homemade crust filled with a smooth, rich chocolate custard and topped with light, fluffy whipped cream. The crust is perfectly baked to golden brown, providing a crisp contrast to the velvety chocolate filling made from semi-sweet chocolate, eggs, and cocoa powder. Garnished with chocolate shavings, this classic dessert is chilled to firm the filling and whipped topping, making it an indulgent treat perfect for any occasion.

Ingredients

Crust

1 ½ cups all-purpose flour
¼ teaspoon kosher salt
14 tablespoons unsalted butter (cut into ¼” cubes, chilled)
½ cup ice-cold water (chilled)

Chocolate Custard Filling

½ cup granulated sugar (plus 1 tablespoon)
5 tablespoons cornstarch
1 tablespoon cocoa powder
⅛ teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups whole milk
6 ½ ounces semi-sweet chocolate (chopped, plus more for garnish)
3 tablespoons unsalted butter (softened)
1 teaspoon vanilla bean paste

Whipped Cream Topping

1 cup heavy whipping cream (cold)
¼ cup powdered sugar
½ teaspoon vanilla bean paste

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Instructions

Prepare the Crust Ingredients: Add ice cubes and water to a measuring cup. Cut the butter into 1/4″ cubes. Place both items in the refrigerator until ready to use to ensure the butter and water stay chilled for a flaky crust.
Break Down the Butter: In a stand mixer bowl, combine flour and salt. Use the paddle attachment on low speed to mix briefly. Add chilled butter cubes to the bowl, mixing on low speed intermittently to coat the butter with flour and prevent flour from spilling. Continue mixing on low until the mixture resembles wet sand with pea-sized butter pieces, about 60 to 70 seconds. Avoid over-mixing, as the dough should not bind yet.
Hydrate the Dough: Gradually add 1 tablespoon of ice-cold water at a time, mixing briefly after each addition. Add only enough water to make the dough appear lumpy and hydrated but not wet or sticky—typically 5 to 7 tablespoons. The dough should clump when pinched and hold together without being dry or crumbly. Avoid over-mixing.
Rest the Dough: Press the dough into a 1-inch thick round disc, wrap tightly in plastic wrap, then place inside a resealable bag. Refrigerate for at least 4 hours, ideally overnight or up to 2 days to relax the gluten and firm the dough.
Roll the Dough: Let the dough sit at room temperature for 5 to 10 minutes to become pliable. Lightly flour your work surface and the dough. Roll the dough into a 14-inch circle, aiming for just under 1/4 inch thickness. Dust underneath the dough as needed to prevent sticking and make transferring easier.
Form the Crust: Place the rolled dough into a 9-inch pie dish, pressing gently against the bottom and sides. Trim excess dough to leave a ½-inch overhang, then tuck this excess underneath the bottom edges and crimp by pinching with your fingers for a decorative border. Freeze the crust for 20 minutes to firm it before baking.
Preheat the Oven: Position the oven rack at the center and preheat the oven to 375°F (190°C). Place the pie dish on a sheet pan to catch any spills during baking.
Bake the Crust: Place parchment paper inside the pie shell and add pie weights to cover the bottom and sides to prevent bubbling. Bake for 20 minutes. Remove from oven, let weights rest in crust for a few minutes, then carefully remove parchment and weights. Continue baking for 15 minutes. Gently press any puffed areas down with a spoon and bake an additional 10 to 15 minutes until the crust is golden brown and dry. Allow to cool on a wire rack for 30 to 40 minutes.
Prepare the Custard Filling: Whisk together granulated sugar, cornstarch, cocoa powder, and salt in a small bowl. In a separate medium bowl, whisk eggs and egg yolk. Combine the dry mixture with the eggs and whisk until smooth. In a medium pot, heat milk over medium-low until 180 to 185°F (82 to 88°C), ensuring it does not boil to prevent curdling. Remove from heat.
Temper the Eggs: Slowly whisk about ¾ cup of the hot milk into the egg mixture in small increments to temper, maintaining vigorous whisking to prevent scrambling. Combine the tempered eggs back into the remaining milk in the pot. Return to medium heat and whisk continuously until the custard thickens, approximately 2 to 3 minutes. Remove from heat and quickly whisk in chopped chocolate, softened butter, and vanilla bean paste until smooth.
Fill the Pie Shell: Immediately strain the custard through a fine-mesh sieve into a clean bowl, using a spatula to press through any lumps. Pour the smooth custard into the cooled pie shell and spread evenly. Cover the surface with plastic wrap pressed directly onto the filling to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until firm. Alternatively, chill in the freezer for 1½ to 2 hours if short on time.
Make the Whipped Cream: Just before serving, use a stand mixer with a whisk attachment to whip cold heavy cream, powdered sugar, and vanilla bean paste. Whip on medium-low speed until frothy, then increase to medium-high until soft peaks form, about 75 seconds. Continue whipping with short bursts until stiff peaks form, being careful not to overwhip. Spread or pipe the whipped cream over the chilled pie evenly.
Serve: Garnish with chocolate shavings if desired. Keep the pie refrigerated until ready to serve to maintain the textures and freshness.

Notes

Chilling the pie dough and pie shell before baking helps prevent shrinkage and ensures a flaky, crisp crust.
Tempering the eggs with hot milk is essential to avoid curdling and achieve a smooth custard.
Straining the custard after cooking removes any lumps for a silky texture.
Covering the pie filling with plastic wrap prevents a skin from forming on the surface.
Use a sharp paring knife or kitchen shears for neat crust trimming and crimping.
Store leftover pie refrigerated and consume within 2-3 days for best quality.