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chocolate cream pie

Chocolate Cream Pie

  • Author: Erin Clarkson
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: one 9" pie 1x
  • Category: Pie
  • Cuisine: American

Description

The best Chocolate Cream Pie Recipe. This Chocolate pie has a homemade chocolate pudding pie filling, a buttery flaky homemade pie crust, and is topped with peanut butter whipped cream. This easy chocolate pie is a great make ahead dessert. 


Ingredients

Scale

Pie Crust

Chocolate Pudding Filling

  • 550g whole milk
  • 120g heavy cream
  • 125g chopped dark chocolate
  • 200g granulated sugar
  • 40g cornstarch
  • 1/2 tsp espresso powder (optional)
  • 135g egg yolks
  • 30g unsalted butter, at room temp
  • 10g vanilla extract or vanilla bean paste

Peanut Butter Whipped Cream 

  • 135g smooth peanut butter
  • 25g Granulated Sugar
  • 120g heavy cream
  • 3g vanilla extract or vanilla bean paste

Instructions

PIE DOUGH

  1. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
  2. Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
  3. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes.
  4. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
  5. Place the pie tin on a baking sheet, and place in the oven. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Return to the oven and bake for a further 5-10 minutes, until the crust is evenly golden brown. Remove from the oven and allow to cool completely.

CHOCOLATE CREAM FILLING

  1. In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer. Meanwhile, whisk together the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
  2. When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick, 3 to 4 minutes. Stir in the butter and vanilla.
  3. Pour the warm pudding into the cooled pie crush and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature for 45 minutes then transfer to the fridge to cool completely, 3-4 hours or overnight.

PEANUT BUTTER WHIPPED CREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Scrape down the bowl if necessary. Add the vanilla and mix to combine.
  2. Pipe the peanut butter cream onto the pie, or dollop it on and swirl with an offset spatula.
  3. Refrigerate until ready to serve.

Notes

You may have a tiny bit of leftover pudding depending on your pie pan size - pop it into a cup and set in the fridge.

The recipe for homemade pie crust that is linked makes two crusts - this recipe uses one of them. If you need more help with par-baking, ready my post on how to blind bake pie crust

Recipe reprinted with permission from 'the fearless baker' by Erin Jeanne McDowell

Keywords: Chocolate Cream Pie, Chocolate Pudding Pie, Peanut Butter Whipped Cream, Chocolate Peanut Butter Pie