Old Fashioned Chocolate Cream Pie Recipe

This rich and decadent chocolate cream pie is layered with fresh whipped cream on top of a creamy chocolate filling and a buttery graham cracker crust. Any chocolate lover will adore this rich, creamy chocolate pie that's perfect for Christmas, birthdays, or potlucks!

Course Dessert

Cuisine American

Keyword can you freeze chocolate cream pie, chocolate cream pie recipe, easy chocolate cream pie, how to make chocolate cream pie

Prep Time 20

Cook Time 25

Servings servings

Calories 765kcal

Author Beth Pierce

Ingredients

Graham Cracker Crust

6 tablespoons butter melted
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar

Chocolate Pie Filling

1 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
2 cups heavy cream
1 cup bittersweet chocolate chips
3 ounces semisweet chocolate chopped
4 egg yolks beaten
1 teaspoon vanilla extract
3 tablespoons powdered sugar
2 ounces chocolate for shavings

Instructions

Preheat oven to 375 degrees. Spray a 9-inch pie plate with nonstick baking spray.
Combine melted butter, graham cracker crumbs, and 2 tablespoons of sugar. Press into prepared pie plate. Bake for 7-8 minutes.
In a large 2.5 quart saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk, 1 cup of cream, chocolate chips, and chocolate. Place over medium-low heat and cook to a low boil; whisking constantly. Boil for 1-2 minutes or until thickened. Remove from heat.
Whisk about 1/2 cup of the hot mixture into the egg yolks, a few tablespoons at a time. Place the pot back over medium-low heat. Slowly whisk the warmed egg mixture into the pie filling. Bring it back to a low boil for 1-2 minutes: whisking constantly. Remove from the heat and whisk in the vanilla extract. Pour into the graham cracker crust. Place a piece of plastic wrap right on top of the pie filling to keep a skin from forming. Refrigerate overnight or for up to 24 hours.
Before serving, beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe onto the pie. Using a vegetable peeler, garnish with mini chocolate shavings.

Notes

This pie is equally delicious with a buttery, flaky homemade pie shell. No matter whether you choose a graham cracker crust or a flaky flour crust, prebake it.
When cooking the filling, stir constantly and cook over medium-low heat. It takes a little bit for it to boil and thicken, and you certainly don't want any of the filling burning to the bottom of the pan.
Don't skip the step on tempering the eggs. It is a very important step for a cream filling.
To prevent skin from forming on the chocolate cream filling, cover the pie with plastic wrap after you add the warm filling to the crust.
Chill the bowl and whipping attachment for 20-30 minutes prior to making the whipped cream.
For best results, chill the pie overnight or for up to 24 hours. Do not prepare or pipe the homemade whipped topping until right before serving.
For optimal flavor, top the chocolate cream pie with freshly shaved chocolate.
If you prefer, use the egg whites to make a meringue topping.
Store leftovers well covered in the fridge for up to 3 days.

Nutrition