chocolate creme pie recipe

Written BySheba G Updated On
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The Best chocolate creme pie recipe

I’ve been making this chocolate creme pie recipe for years, and it’s always a hit with my family and friends. It’s a classic dessert that originated in the southern United States, where rich, velvety chocolate is a staple.

The first time I made this pie, I was blown away by the simplicity of the ingredients and the complexity of the flavors. It’s a true showstopper, with a silky smooth filling that’s both decadent and elegant.

My kids love helping me make the crust from scratch, and they’re always eager to taste the finished product. This pie is perfect for any occasion, whether it’s a holiday dinner or a casual Tuesday night.

And the best part? It’s surprisingly easy to make, even for a beginner.

I’ve found that using high-quality chocolate makes all the difference in the world – it’s worth splurging on a good brand if you can afford it. When I’m feeling fancy, I like to garnish the pie with whipped cream and a sprinkle of sea salt.

But honestly, it’s just as delicious without all the frills.

Chocolate Creme Pie

4.8 from 1232 votes

A rich and creamy chocolate pie with a flaky crust, perfect for chocolate lovers. This pie features a smooth chocolate filling and is topped with whipped cream.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Chocolate Filling

1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tbsp cornstarch
1/4 tsp salt
2 large egg yolks
1 tsp vanilla extract
2 oz semi-sweet chocolate, chopped

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a mixing bowl, combine flour and salt.
3Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 15 minutes.
6On a lightly floured surface, roll out the chilled dough until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Use a fork to poke holes in the bottom of the crust to prevent bubbling.
10Bake the crust for 10-12 minutes, or until it is lightly golden.
11Set aside to cool.
12If the crust puffs up in the oven, press it down gently with the back of a spoon.
13In a medium saucepan, combine milk, sugar, cocoa powder, cornstarch, and salt.
14Whisk until smooth.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and let it cool for 5 minutes.
17In a separate bowl, whisk together egg yolks and vanilla extract.
18Gradually pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
19Pour the egg mixture back into the saucepan with the remaining milk mixture.
20Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
21Remove from heat and stir in the chopped chocolate until it is completely melted and the mixture is smooth.
22Transfer the filling to the cooled pie crust and smooth the top with a spatula.
23Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
24Refrigerate for at least 3 hours, or until the filling is set.
25In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
26Using an electric mixer, beat on high speed until stiff peaks form.
27Spread the whipped cream evenly over the chilled chocolate filling.
28Slice and serve the pie, storing any leftovers in the refrigerator.

🔧Equipment

Pie dish
Mixing bowl
Whisk
Saucepan
Electric mixer
Parchment paper
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 5g

📝Notes

Tips: For a smoother crust, consider using a food processor to mix the dough. To enhance the chocolate flavor, use high-quality cocoa powder and chocolate.

Watch Video Of How Chocolate Creme Pie Works

This chocolate creme pie recipe is always a good idea for any occasion – whether it’s a holiday dinner or just a Tuesday night treat. My family loves it when I serve slices warm with vanilla ice cream or whipped cream on top.

To keep your leftover pie fresh for longer, consider storing it in an airtight container at room temperature for up to two days or refrigerate it for up to five days. When reheating leftovers, simply place individual slices on a baking sheet and warm them in the oven at 350°F (175°C) until soft and creamy.

❓ Frequently Asked Questions About Chocolate Creme Pie

Q: What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark or semisweet chocolate with at least 60% cocoa solids.

Q: Can I make the filling ahead of time?

Yes, you can make the filling up to 24 hours in advance and store it in an airtight container in the refrigerator.

Q: Do I need to use a water bath when baking the pie?

No, you do not need to use a water bath when baking this pie. However, if you want to ensure that your filling doesn’t curdle or become too browned during baking, you can place the pie on a baking sheet lined with parchment paper and bake it in a preheated oven at 350°F (175°C) for about 45 minutes.

Q: Can I substitute heavy cream with half-and-half or whole milk?

No, heavy cream is essential to this recipe because of its high fat content and rich texture. Half-and-half or whole milk will not provide the same level of creaminess and may result in an inferior-tasting pie.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container at room temperature for up to two days or refrigerate it for up to five days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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