Chocolate Cream Pie is a perfect dessert any time of year, but especially right before spring when you're tired of the winter classics and fresh berries and cherries aren't in season yet.
Trust us when we say that the homemade chocolate custard is worth making. You can choose to make this pie with a graham cracker or cookie crust, but for a pie similar to one you'd find in an old school dessert shop or diner you can take the extra step of making a pie crust. We used our Pie Dough recipe, which we blind baked using some dried beans. You can always make your pie dough ahead of time, roll it out into your pan or tin and freeze it until ready to bake (it will require additional time in the oven.)
This pie is silky, rich, chocolatey and decadent, so we would recommend smaller portions (you can always go in for a second slice!) If you prefer a pie that isn't too sweet, substitute the semisweet chocolate for bittersweet or dark chocolate instead. To serve, top with whipped cream and garnish with chocolate shavings.
Prep: 20-30 minutes (filling only); 30-60 minutes (crust and filling)
Cook time: 60 minutes to 1 hour and 20 minutes
Rest time: minimum 4 hours
Yield: 1 9-inch pie (8 generous slices or 12 smaller slices)
You will need:
Method (pie crust):
Method (whipped cream):
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