This homemade Chocolate Cream Pie recipe is a delicious and decadent dessert for any occasion! With an easy no-knead pie crust, a smooth and creamy chocolate filling and topped with whipped cream, this pie is sure to be a hit with any chocolate lover!
Chocolate Cream Pie. What more could I say? This is the kind of dessert that you crave. The kind of dessert that you bring out when you want to impress someone. It’s smooth and creamy and it’s so easy to prepare.
What Makes this Pie So Good?
There are many things that make this chocolate cream pie amazing.
- The pie crust is super simple to make! The dough easily comes together in a food processor and doesn’t require any kneading.
- The decadent chocolate filling is delicious and velvety. It’s one of the best chocolate pie fillings out there!
- The pie is great for entertaining guests and is perfect for any occasion or event!
Handy Tips & FAQ’S
The best tip I can give is that this chocolate pie is not the kind of recipe you whip up at that last moment. It needs time and a little patience for the filling to set, so a little forward planning is vital! With that aside, here are my tips for success and some commonly asked questions!
Can I Use a Store Bought Pie Crust?
The pie crust for this recipe is super simple and easy to make and tastes delicious, but if you’re looking for a quick shortcut then you can definitely use a bought crust. Or better yet, buy some frozen pre-made shortcrust pastry sheets!
What Else Can I Use to Decorate the Pie With?
If you’re looking to add some extra goodness to this dessert, try topping it with chopped maltesers, honeycomb or even crushed oreo biscuits!
More Delicious Recipes!
Hungry for more? Then these recipes might take your fancy…
- Peanut Butter Pie by Its Not Complicated Recipes
- Banoffee Pie by The Cooking Collective
- Chocolate Ganache Cake
Chocolate Cream Pie
Ingredients
For the Pastry
- 1½ cups plain flour
- 2 tbsp icing sugar
- 140g cold butter chopped
- 1 egg yolk
- 2 tbsp cold water
For the Filling
- ⅔ cup caster sugar
- pinch of salt
- 1½ cups milk
- 2 tbsp cornflour
- 3 egg yolks
- 175g dark cooking chocolate chopped
- 40g butter chopped
- 1 tsp vanilla essence
For the Topping
- 300ml thickened cream
- ¼ cup icing sugar
- dark chocolate to garnish
Instructions
For the Pastry
- Preheat oven to 220°C and spray a 24cm pie tin with cooking spray. Set aside.
- Add flour, icing sugar and butter to a food processor and blitz until crumbly. Add egg yolk and water and blitz until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 mins.
- Place the dough between two pieces of baking paper and roll out to a 1cm thick circle. Carefully roll the dough around a rolling pin and gently unroll it over prepared pie tin. Press the dough into the pan and cover with baking paper and fill with baking beans or raw rice.
- Bake for 15 mins and carefully remove baking beans and paper. Bake for a further 10 mins and remove from oven. Allow to cool for at least 10 mins. Set aside.
For the Filling
- Add sugar, salt and milk to a medium saucepan on medium heat and whisk to combine. Bring to a gentle simmer, whisking frequently.
- Meanwhile, add cornflour and egg yolks in a small bowl and whisk until until smooth and well combined.
- Once the milk mixture is simmering, add a few spoonfuls of the hot liquid to the egg yolks, whisking after each spoonful to temper the eggs. Add a few more spoonfuls, then slowly whisk the egg mixture into the saucepan. Whisk constantly until mixture begins to thicken and bring to a gentle boil.
- Remove from heat and stir through chocolate, butter and vanilla until completely smooth. Pour the filling into the cooled pie crust and refrigerate for 3 hours or overnight.
For the Topping
- Add cream and icing sugar to a mix master and beat on high speed until the cream forms soft peaks. Spread whipped cream over pie. Using a microplane or lemon zester, grate chocolate over cream and serve.
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This pie is so beautiful – perfect for entertaining!
Thank you! And it is so perfect for sharing!!