Homemade Chocolate Cream Pie Recipe

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Rich chocolate filling is poured into a simple, flaky, crust to create an unbelievably creamy, silky, and indulgent dessert.

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Prep Time: 2

Cook Time: 30

Total Time: 10 30

Servings: -10 Servings

Author: Michelle

Ingredients

For The Filling

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

For The Pie Crust

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 32 oz bag of dried beans or pie weights

Instructions

To Make The Pie Crust :In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
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.
Drizzle in the water and pulse until the mixture starts to form clumps. Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
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 work with it too much, or the crust will be tough. Wrap in plastic and chill in the fridge for one hour.
After chilling, lightly flour the table and roll the pie dough about 1/4" thick and large enough to cover the 9" pie plate. Gently lift the dough and and press the dough into the pie plate.
Trim off any excess dough hanging over the sides so it’s even with the edge of the pie plate. Pinch the edges to form a border, use trimmings to patch thin spots, and flute with your knuckles for a pretty edge.
Use a fork to poke small holes in the bottom and along the inside edges of the crust—just enough for steam to escape, not big holes. Freeze for 30 minutes, or until firm.
Blind Bake the Crust: Preheat the oven to 425°F. Spray a piece of foil with cooking spray, and line the crust with the foil (greased side down). Make sure it hangs over the edges of the crust to protect them from burning.
Pour your beans or pie weights into the foil lined crust. Bake at 425° for 20 minutes. The edges of the pie should just be starting to brown.
Take the crust out of the oven and carefully remove the beans/weights and foil. The crust won't look done at this point, the dough should look very pale and a little wet.
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 from the oven and let cool before filling.
To Make The Filling: In the bowl of a food processor, blend together the chocolate chips, sugar, and salt until coarsely ground.
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 pour in the cream. Blend for 30 seconds, then add the vanilla. Continue processing until the chocolate is fully melted and the mixture is smooth.
Strain the chocolate filling into a bowl and stir to release any air bubbles. Pour into the prepared crust, scraping the bowl clean with a spatula. Refrigerate for at least 8 hours, or overnight for best results.

Notes

Liquid pasteurized egg can be substituted for the raw eggs
A graham cracker crust is 100% wonderful as well.
You do not have to make the pie crust from scratch, feel free to use storebought and blind bake per the instructions on the package.

Cuisine Desserts

Course Sweets

Nutrition