Chocolate Cream Pie

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: 

• 1 pie crust (make your own with our recipe for Pie Dough)

Ingredients (filling):​

• 2 tbsp unsalted butter
• 1 ⅓ cup semisweet chocolate chips (you can also substitute bittersweet or dark chocolate for a less sweet filling)
• 1 tsp vanilla extract
• ⅔ cup granulated sugar
• 3 tbsp cornstarch
• ⅛ cup cocoa powder
• ⅛ tsp salt
• 3 large egg yolks
• 1 cup heavy whipping cream
• 2 cups whole milk

Topping:

• ½  cup heavy whipping cream
• ⅛ cup icing sugar (optional)
• ½ tsp vanilla extract
• Chocolate bar for shaving or cocoa powder for dusting (optional)

Method (pie crust):

1. To blind bake your crust, roll it out and set the crust in the prepared pan or tin. If using a tart pan, cut off the edges. For pie, crimp the edges.
2. Line the crust with parchment cut into a circle. Add pie weights or dried beans (not all the way to the top, maybe two-thirds full).
3. Set aside in the fridge for half an hour while you preheat the oven to 375°F.
4. Blind bake the crust for 30 minutes, then remove from the oven.
5. Take out the parchment and weights (carefully, it's hot!) and then return the crust to the oven, reducing the oven temperature to 325°F.
6. Bake approximately 15-20 minutes or until the crust is golden.
7. Allow to cool fully before adding filling.

Method (filling):

1. In a large bowl, add the chocolate chips, butter and vanilla extract. Set the bowl aside.
2. Set aside another large bowl with a strainer.
3. In a saucepan, thoroughly whisk the sugar, cornstarch, cocoa and salt together. 
4. Add ¼ cup of the heavy cream and whisk until completely smooth (you don't want lumps.)
5. Add another ¼ cup cup of the heavy cream and whisk until combined.
6. Add the 3 egg yolks and whisk until fully combined.
7. Put the saucepan over medium heat, then whisk in the remaining ½ cup cream and the 2 cups milk. 
8. Bring mixture to a boil, being careful to continually whisk as the mixture thickens (you don't want to scorch it). Boil for one minute.
9. Remove the mixture from the heat and pour over the chocolate, butter and vanilla. Let sit for 15-30 seconds (this will help melt the chocolate) and then whisk until the chocolate is fully melted and you have a smooth filling.
10. Pour the filling through the strainer into the other large bowl (this will remove any lumps).
11. Cover the filling with plastic wrap on the surface to prevent a skin from forming and refrigerate to cool. 
12. Once the filling is cooled, pour into the prepared crust and smooth the top with a spoon or a spatula.
13. Cover with plastic wrap and refrigerate at least four hours before serving (this will help make nice slices.)
14. To serve top with whipped cream and chocolate shavings or a dusting of cocoa powder.

Method (whipped cream):

1. In a large bowl, whisk the cream until it begins to thicken to soft peaks.
2. Sift in the icing sugar (optional) and add the vanilla extract.
3. Continue whisking until you get medium peaks.
4. Dollop onto each slice as it's served (fresh whipped cream will not hold up well once refrigerated).

Tips:

• To blind bake the crust, use a round of parchment or some tin foil to line the crust in the pan, then fill with dried beans, and bake.​​
• Top each slice with whipped cream just before serving, as fresh whipped cream will start to melt into the pie when you leave it sitting in the fridge.
• Chocolate cream pie can be frozen without the whipped cream topping, but keep in mind this will change the texture of the filling (similar to a pudding pop) and if thawed at room temperature could result in a soggy crust. If you choose to freeze, we recommend eating it from frozen.
• You will get nice slices when you let the pie set in the fridge for at least four hours before serving.