Chocolate Cream Pie

When I'm in the mood for a sky-high dessert (which is pretty often), I believe you can’t really beat a slice of chocolate cream pie. Just imagine it: Thick layers of rich chocolate pudding and silky whipped cream that sit tall inside crisp pie crust? It's the pie of dreams, especially if you're a big-time chocolate lover.

With that in mind, it might be very tempting to skip a few steps and opt for instant pudding mix for your filling here, but I beg you to resist that urge! Making a homemade chocolate pudding (which is also known as chocolate crème pâtissière, if you want to get fancy and technical) from scratch is actually very simple and key to making this dreamy, rich rendition of the iconic cream pie. Those few extra steps will be worth it, or I owe you a pie.

How To Make Chocolate Cream Pie

INGREDIENTS

• Pie Crust: I’m using a traditional pie dough here, using a Delish favorite pie crust recipe. Be sure to completely blind bake this crust, since it won’t go back into the oven after it’s filled. The bottom should be golden brown and crisp, so it can stand up to all that glorious chocolate pudding.
• Chocolate Pudding: While I know it’s very tempting to opt for instant pudding mix instead of making it from scratch, I promise it’s worth that tiny added effort. Making chocolate pudding (AKA chocolate crème pâtissière as it’s classically known) from scratch is actually very simple—and it’s infinitely more delicious than anything made from a box.
• Whipped Cream: As it is with homemade chocolate pudding, I’m always going to argue that homemade whipped cream, lightly sweetened with a touch of vanilla, is going to keep this pie delightfully rich.

STEP-BY-STEP INSTRUCTIONS

On a lightly floured surface, roll your pie dough to a 1/4"-thick round, then lift and carefully transfer it to a 9" pie pan. When placing it in the dish, be sure to lift up edges and allow dough to slump down into dish without stretching it. Once it's in place, trim the dough, leaving about a 1/4" overhang. Then fold edge of bottom of dough up and over and, using clean fingers, crimp to seal. Chill the dough in the dish until cold, about 30 minutes in the refrigerator or 15 minutes in the freezer.

Meanwhile, place a rack in center of your oven and preheat to 375°. Then cut a large square piece of foil or parchment and scrunch to wrinkle, and line dough with scrunched foil, filling it to the brim with pie weights, uncooked rice, or dried beans. Next, you'll bake the crust until top and sides are dry and set, 20 to 25 minutes. After you take the crust out of the oven, remove the foil with pie weights. Continue to bake until bottom is dry and cooked through for about 15 to 20 minutes more. (If spots on base of crust have puffed or bubbled up in any way, puncture bubble with a paring knife and gently press back into place.) Once pie crust is fully baked, remove from the oven and let cool.

Next, it's time to make the chocolate pudding filling. Do yourself a favor and place your chocolate in a large heatproof bowl ahead of time, placing a fine-mesh strainer on top of chocolate and set aside. You'll soon be whisking and pouring the warm cream on top of it, and this will make the process way easier. In a second large heatproof bowl, whisk egg yolks, cornstarch, cocoa powder, espresso powder (if using), salt, and 1/3 cup granulated sugar until combined.

In a medium pot over medium heat, heat the milk, 1 cup cream, and remaining 1/3 cup granulated sugar, and stir until sugar is dissolved and milk is steaming. Whisking constantly, pour half of the hot sugar milk into egg yolk mixture to incorporate. Then pour the milk-egg mixture back to the pot and cook over medium heat, stirring constantly and scraping bottom of the pot, until mixture boils and thickens to a pudding-like consistency, which will take about 1 to 2 minutes. Continue to cook and stir for 1 minute more and remove from heat.

Now the pudding is about to get way more luscious, if you can believe it. Pour your heated pudding mixture through your sieve that's been placed over the bowl of chocolate. Let sit all 2 minutes, then whisk until chocolate is melted and smooth. Once chocolate is melted and incorporated, whisk in butter and 1 teaspoon vanilla.

With your crust baked and filling ready, it's time to assemble the pie. Pour the chocolate pudding into the pie crust, refrigerating it until cold and set, which will take at least 4 hours or up to overnight.

When you're just about ready to serve, prepare your whipped cream topping. In a large bowl, using a handheld mixer on medium-high speed, beat confectioners’ sugar and remaining 1 cup cream and 1 teaspoon vanilla extract until stiff peaks form. Dollop the whipped cream onto the chilled pie, creating swoops and peaks with an offset spatula or the back of a spoon. See? It's almost dangerously easy.

Full list of ingredients and directions can be found in the recipe below.

Variations On Chocolate Cream Pie

Chocolate cream pie is a classic for a reason, but there's no need to stop at just custardy pudding and whipped cream. Here are a few more recipes that'll deliver dreamy, creamy chocolate and then some:

• Baileys Chocolate Cream Pie
• Banoffee Pie
• Peanut Butter Banana Pie
• Chocolate Fluffernutter Pie
• Mississippi Mud Pie

Recipe Tips

• Make sure everything is completely measured out and set up before turning on the stove. Once the milk mixture has been combined with the egg yolks and the pudding is on the stove, the process moves fast.
• If you’re having difficulty whisking and pouring simultaneously when making the filling, try ladling the hot cream into the yolks 1/4 cup at a time, whisking between additions.
• For the silkiest filling, strain your cooked pudding through a fine-mesh strainer before combining it with the chunked chocolate. This eliminates lumps, ensuring the filling will be as luscious and smooth as possible.

Storage

The fully baked pie crust can be stored in an airtight container at room temperature for up to 2 days before filling. Once the pie is filled, it should be stored in the refrigerator, loosely covered, for at least 4 hours or up overnight before serving. Any leftovers can be kept in the refrigerator, loosely covered, for up to 3 days.