A chocolate graham crust, a decadent chocolate cream filling, a fresh whipped cream. Classic Chocolate Cream Pie.
Wait! Hold on to your Thanksgiving menu planning hats. If you still have room in the lineup, might I encourage you to strongly think about including this chocolate cream pie in the festivities?
If you can’t, well, this pie would certainly be appropriate whenever you decide it. Perfect, silky creamy, decadent chocolate cream pie needs to be in your life
During one period of my childhood I “tortured” my Mum to make this pie for me at least twice a month. Now this pie is my pride, I love making it. I tried a variety of pies, here on SugarApron, some I liked more, some less, but this one completely knocked me off my feet. Although requires extra effort to get ready, it’s worth every minute invested. Additionally chocolate pudding cream is the best thing I’ve tried as it is sticky, not to sweet, strong…. I could actually just eat that. When I make this pie I selfishly keep it as a little treasure, just for myself.
For some, this pie is too strong, but for me it is just as it should be, a slice of pie with coffee meets daily needs for sugar. It’s just that, in terms of whether something is really sweet or not, but I’m not real, so sometimes there is another piece after lunch to sweeten myself a bit and then evening during a movie to have something sweet … there’s never enough chocolate for me.
Best Chocolate Cream Pie
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Ingredients:
Crust:
- 1 1/2 cups chocolate graham crackers crumbs, about 10 crackers
- 8 tablespoons butter, plus more for greasing the plate
- 1/4 cup dark brown sugar
- 1 tablespoon Hershey’s Special Dark cocoa
Fіllіng:
- 3 1/2 cups half-and-half
- 8 tablespoons butter, cut into chunks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 9 egg yolks
- 9 oz. semi-sweet chocolate, chopped
- 2 oz. bittersweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
Tорріng:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- dark chocolate or chocolate chips, for garnish
Directions:
Crust : Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch pie plate with butter.Set aside.
Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.
Refrigerate for 20 minutes. Bake until set, about 10-15 minutes. Let the crust cool while you make the filling.
Filling : In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat.
In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth.
Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.
Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).
Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding)
Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl.
Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).
Topping : When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
Join me on this delectable journey as I whip up mouthwatering recipes, offer baking tips and tricks, and take you along on my exciting travel escapades, discovering flavors from around the world. MariasSkitchen.com is a place where I pour my heart and soul into each post, hoping to ignite your own culinary passions and create unforgettable memories. So, grab a spoon, pack your bags, and let’s embark on this extraordinary adventure together!
Hi was thinking of making this pie but I am not sure what half and half is. What is corn starch is it cornflour in the U.K.
Many thanks
Half and half is half cream in UK
Corn starch is corn flour in UK
Half and half is half milk half cream. You could substitute that or just use full cream.
I’m not sure about the cornstarch but you could google it! Cornstarch is used as a thickening agent, similar to arrowroot powder. If that is what cornflour does then you can try it!
Your pie looks delicious! I was just wondering, it looks so tall compared to other chocolate pies I have made. Is the pie plate a deep dish? Thanks for sharing your favorite recipe!
I made this recipe and I used a shallow aluminum pie plate and had a ton of filling leftover. Enough for a second pie but I just put the extra in a dish and let it set and my kids ate it like pudding. I would definitely recommend using a deeper dish. Also let it set overnight! The minimum 4-6 hours is not enough. So delicious!
Hello, would love to make the pie but I don’t know what half and half is, please could you let me know, thank you in advance Mr’s Bridges
Half & half is what people put in there coffee. Usually found in the dairy section of grocery stores. With coffee creamers. It’s half milk and half heavy cream. (Equal parts of each)
half and half is sold in the dairy case with the whipping cream, it is half cream and half milk
Half milk..half cream
Half & Half is Half whole milk and half heavy cream.
In the states you can purchase this in the dairy dept. at your local grocery store.
Half and half is half cream and half whole milk. It will be with the milk in your grocery store
Half and half is half milk half cream. You could substitute that or just use full cream.
Half and half can be found in the dairy case. It’s half whole milk and half cream. It will say Half & Half on the container.
Half and half is basically half milk half cream. It’s in between heavy cream (aka whipping cream) and milk.
Actually it is it is half milk and half light cream. Bringing the fat content to about 12%. You can use 3/4 cup whole milk, and 1/4 cup heavy cream. Or 2/3 lower fat milk 1-2% and 1/3 heavy cream. The latter tastes closest to a traditional half and half while the first is a little bit richer.
Your pie looks beautiful! I have a go to recipe but it is a bit dense. Yours looks very fluffy! I may give it a try 🙂
Can I substitute peanut butter chips for some of the chocolate?
For those unsure of what half and half is…it’s 1/2 whole milk and 1/2 cream.
Half and half is a mixture ok milk and light cream in equal portions, called half cream in the UK.
Can this recipe be changed to banana
I made this pie for Christmas. It is absolutely divine. Nice creamy texture and just the right amount of sweetness. Thank you for this recipe.
Made this pie for a family dinner-it won the approval of all of them! Excellent pie.
I am going to use an already made graham cracker pie crust.. would that work fine for this recipe?
I dont know what I did wrong… because I followed the recipe exactly… but my pie never firmed!!!! It looks more like chocolate pudding. It was in the fridge for roughly 12 hours and still wont firm 🙁 WHAT DID I DO.