Name: Chocolate Cream Pie
Prep time: 2 h
Cook time: 30 min
Total time: 10 h 30 min
Yield: 8
Cuisine: Desserts
Ingredients: 2 cups of semisweet chocolate chips; 2 tablespoons of granulated sugar; 1/4 teaspoon of salt; 2 large eggs, cold*; 2 cups of heavy whipping cream; 1 teaspoon vanilla extract; 1 9" fully baked pie shell (recipe below); Whipped Cream (for serving); 1 1/2 cups all purpose flour; 3/4 cup ( 1 1/2 sticks) of unsalted butter, very cold and cut into cubes; 1/2 teaspoon salt; 5 tablespoons of ice water; 1 32oz bag of dried beans or pie weights

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This Chocolate Cream Pie only has a few ingredients, but it tastes like a chocolate symphony. Rich chocolate filling is poured into a simple, flaky, crust to create an unbelievably creamy, silky, and indulgent dessert. It's the perfect addition to any special occasion.

Chocolate Cream Pie with Fresh Whipped Cream, a blue striped towel to the left.

This Chocolate Cream Pie is the stuff dreams are made of.

It is so incredibly smooth and creamy, it's almost supernatural.

Tim and I recently celebrated our six year wedding anniversary, and though we are in the middle of a "Stay At Home" order, I still wanted to make this a special day.

I made his favorite dinner-a Korean fried rice (bibimbap) and finished the evening with this pie.

Honestly, the dinner was chopped liver compared to the pie.

When I tell you this is the silkiest, creamiest pie you'll ever eat, I mean it.

It doesn't require a lot of ingredients--just some chocolate chips, cream, and eggs--but it tastes like something from a fancy Parisian patisserie.

Everyone you serve it to will swoon!

Why do we love this Chocolate Cream Pie so much?

A slice of chocolate pie on a white plate with a fork. The full pie and a bowl of whipped cream sits behind the slice.

Reason one--it's chocolate. Therefore it's automatically delicious and luscious to the max.

Second reason--this pie takes so few ingredients, it can be whipped up very easily. Also, the ingredients are not complicated whatsoever. They are all things from the pantry and the fridge.

Third reason--this pie is not time-consuming at all and it's completely foolproof. Aside from the pie crust (if you choose to make one), and warming the cream, there is no cooking required. Heck, you can use a microwave for the cream!

There's no need to stand over a stove and cook eggs and hope and pray the filling thickens up.

You're basically just melting chocolate with hot cream. The food processor does all the work for you!

Final reason--this pie tastes like liquid silk. As soon as you take a bite, that chocolate filling JUST MELTS in your mouth.

I can't get over how smooth and creamy this chocolate cream pie is. It's an absolute privilege to eat.

This pie is also perfect for special occasions and it really looks stunning on a dessert table.

Raw Eggs

Ok, I want to talk about this for just a quick second.

This pie does contain raw eggs.

Hot cream is added to the filling after the eggs are in the mix, but it's not hot enough for long enough to cook them.

If you're concerned about eating raw eggs, substitute with pasteurized liquid eggs! I've used them before and they work PERFECTLY in this recipe. Just follow the conversion info on the container. I believe 2 eggs= ½ cup of the pasteurized egg. But confirm with the label, as brands are all different!

How to Make a Chocolate Cream Pie From Scratch

A slice of chocolate cream pie sitting on a white plate, topped with whip cream. A full pie with a missing slice and a bowl of whipped cream sits in the background.

Makes One 9" pie

Chocolate Filling Ingredients:

2 cups of semisweet chocolate chips
2 tablespoons of granulated sugar
¼ teaspoon of salt
2 large eggs, cold*
2 cups of heavy whipping cream
1 teaspoon vanilla extract
1 9" fully baked pie shell (recipe below)**
Whipped Cream (for serving)

Pie Crust Ingredients:

1 ½ cups all purpose flour
¾ cup ( 1 ½ sticks) of unsalted butter, very cold and cut into cubes
½ teaspoon salt
5 tablespoons of ice water
1 32oz bag of dried beans or pie weights

*Liquid pasteurized egg can be substituted for the raw eggs

**A graham cracker crust is 100% wonderful as well.

To Make The Pie Crust

Makes a single 9" inch crust

pie crust ingredients sitting next to a food processor

Instructions:

In the bowl of a food processor, combine the flour and salt.

Add in cold, cubed butter and pulse until the mixture looks like coarse sand.

Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.

Drizzle in the water and pulse until the mixture starts to form clumps.

Flour, butter, water, and salt pulsed in a food processor.

Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.

Pie Crust dough clumped together in a hand above the food processor bowl. Measuring spoons are to the side.

Dump pie crust out onto a piece of plastic wrap.

Quickly and gently form into a ball and flatten into a disc. Do not knead the dough or fiddle with it too much, or the crust will be tough.

raw pie dough disc wrapped in plastic wrap

Wrap in plastic and chill in the fridge for one hour.

After chilling, lightly flour the table and roll the pie dough about ¼" thick and large enough to cover the pie plate.

Wrap the dough around your rolling pin and transport to an ungreased pie plate. Gently lift and press the dough into the pie plate.

Using a rolling pin to lay the pie dough across the pie plate.

With a sharp knife or kitchen shears, trim off the excess overhang so that it's flush with the outer edge of the pie plate.

Pinch the edges of the dough to create a nice edge and make sure to add your pie dough trimmings to even out any thin spots.

Two fingers pinching the edge of a pie crust. A paring knife in the background.

You can flute the dough by using your knuckles to make a pretty decorative edge.

Two hands crimping pie crust in a pie plate.

Dock the bottom of the crust with a fork, making sure to get the bottom inside edges too. This prevents the crust from puffing as it bakes.

Stick in the freezer for 30 minutes until firm.

To Blind Bake The Crust

Preheat oven to 425°

Spray a piece of foil with cooking spray and line the inside of the pie crust with it, (greased side down). Make sure the piece of foil is large enough to hang loosely over the edges of the crust too. That way they won't burn.

Pour your beans or pie weights into the foil lined crust.

Dry beans in foil, lining the pie plate.

Bake at 425° for 20 minutes. The edges should just be starting to brown.

Take out of the oven and carefully remove the beans/weights and foil.

Put your crust back in the oven.

Turn the oven down to 350° and bake for 15-20 minutes longer, until crust is dry and golden brown.

Remove and let cool before filling.

To Make The Chocolate Cream Pie Filling

Instructions:

In the bowl of a food processor, blend together the chocolate chips, sugar, and salt until coarsely ground.

Ground chocolate filling in the food processor bowl

Add in your eggs and process until well combined. At this point the mixture will still look lumpy, that's ok.

Heat 2 cups of cream until very hot, but not boiling. You want it to just start bubbling around the edge.

With the food processor running, slowly and carefully pour in the cream.

Let that blend for 30 seconds and add in the vanilla. Continue to let it process until all the chocolate is melted and the mixture is smooth.

Chocolate Pie Filling in a food processor bowl

Pour into prepared pie crust and chill in the fridge to set for at least 8 hours, but overnight is best.

How to store your chocolate cream pie:

After the pie is has set overnight, serve slices with fresh whipped cream.

This pie needs to be kept refrigerated until ready to serve, due to the eggs that are in the filling.

Leftovers (if there's any) should also be stored in the fridge, covered with plastic wrap for up to 5 days.

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