Chocolate Cream Pie Recipe

Life’s sweetest moments are often tied to the simple joys of family gatherings and the warmth of home-cooked meals. Today, I’m bringing you a recipe that effortlessly marries decadence with simplicity: the Chocolate Cream Pie Recipe. This pie isn’t just another dessert; it’s an experience, a tribute to the love and creativity we pour into our kitchens. Whether it’s a cozy family dinner or a sophisticated soiree, this pie promises to be the star of the evening. Imagine a rich, velvety chocolate filling sitting beneath a cloud of whipped cream, all snuggled in a delicate crust. The combination is divine, creating memories with every bite. Trust me; it’s worth trying.

Recipe Summary

Ingredients

• 1 pre-baked pie crust
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 4 ounces dark chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Dark chocolate shavings and cocoa powder for garnish

Instructions

1. In a medium saucepan, combine the milk, sugar, cocoa powder, cornstarch, and salt. Whisk until well-blended.
2. Place the saucepan over medium heat. Stir continuously until the mixture begins to thicken and comes to a gentle boil.
3. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot chocolate mixture to the yolks, whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan. Cook for an additional 2-3 minutes, stirring constantly, until thickened.
5. Remove from heat and immediately add the chopped dark chocolate, butter, and vanilla extract. Stir until smooth and the chocolate is fully melted.
6. Pour the chocolate filling into the pre-baked pie crust. Smooth the top with a spatula.
7. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until thoroughly chilled.
8. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled chocolate filling.
9. Garnish with dark chocolate shavings and a dusting of cocoa powder.

Helpful Tips

• For a lighter version, consider using half-and-half instead of whole milk.
• If you’re short on time, you can use store-bought whipped topping instead of making your own whipped cream.
• To ensure a smooth filling, make sure to temper the eggs correctly. This prevents curdling.

Storage Instructions

This chocolate cream pie can be stored in the refrigerator, covered with plastic wrap, for up to three days. It is best enjoyed within the first two days for optimal flavor and texture.

Ingredient Substitutions

• Use almond milk for a dairy-free option.
• Substitute dark chocolate with semi-sweet or milk chocolate for a different flavor profile.

Pairings

This chocolate cream pie pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk. For a more adult twist, try serving it with a glass of rich red wine, like a Zinfandel or a Cabernet Sauvignon.

At Zynahz, our mission is to bring joy and creativity into your kitchen, turning simple ingredients into memorable dishes. I encourage you to try this Chocolate Cream Pie Recipe and share your results with us. Share these recipes with your friends and family; after all, good food is meant to be shared. Explore more on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for more inspiring recipes and tips!