Description
Grandma’s old-fashioned chocolate cream pie delivers comfort through rich, silky chocolate filling nestled in a buttery crust. Homemade whipped cream crowns this classic dessert, promising sweet memories with each delightful slice you savor.
Ingredients
Scale
- 4 large egg yolks
- 3 cups whole milk
- 4 oz (113 g) semi-sweet chocolate, chopped
- ¾ cup granulated sugar
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 2 tbsps powdered sugar
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- 1 tsp vanilla extract
- 34 tbsps ice water
- 2 tbsps unsalted butter
- 1 cup heavy whipping cream
Instructions
- Crust Preparation: Blend flour and salt, cut in cold butter until crumbly. Add ice water to form a cohesive dough, shape into a disk, and chill for 30 minutes to relax gluten and solidify butter.
- Pie Shell Formation: Roll out chilled dough on a floured surface, transfer to a 9-inch pie dish, trim edges, and create a decorative crimped border. Line with parchment paper and ceramic weights.
- Crust Baking: Roast in a 375F (190C) oven for 15 minutes with weights, then remove weights and continue baking until achieving a golden amber hue. Cool completely.
- Chocolate Filling Base: Whisk sugar, cocoa powder, cornstarch, and salt in a saucepan. Gradually incorporate milk, stirring to eliminate lumps. Simmer over medium heat, constantly stirring until thickening and bubbling, approximately 8-10 minutes.
- Egg Integration: Temper egg yolks by slowly introducing hot mixture while whisking. Return tempered yolks to saucepan, cook for an additional 2 minutes. Remove from heat and blend in vanilla, chopped chocolate, and butter until achieving a silky, uniform consistency.
- Filling and Chilling: Transfer chocolate mixture into cooled crust, smoothing the surface. Cover directly with plastic wrap and refrigerate for a minimum of 4 hours to set completely.
- Topping Finale: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Before serving, generously spread or pipe whipped cream over the chilled chocolate filling, creating an irresistible dessert.
Notes
- Master Crust Technique: Use ice-cold butter and water to ensure a flaky, tender pie crust that doesn’t become tough or dense during baking.
- Prevent Soggy Bottom: Blind bake the crust completely and let it cool entirely before adding the chocolate filling to maintain a crisp, structured base.
- Smooth Filling Secrets: Whisk continuously while cooking the filling to avoid lumps and achieve a silky, luxurious chocolate cream texture.
- Whipped Cream Pro Tip: Chill the mixing bowl and whisk beforehand for faster, more stable whipped cream that holds its shape beautifully when piped or spread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 379
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 99 mg