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slice of chocolate cream pie on a white marble plate
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5 from 2 votes

Best Ever Chocolate Cream Pie

This Chocolate Cream Pie is the BEST I have tried! Silky smooth and ultra creamy chocolate cream filling made with two types of chocolate for a rich flavor!
Prep Time6 hours
Cook Time15 minutes
Total Time6 hours 15 minutes
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 slices

Ingredients

  • One 9" frozen deep dish pie crust baked
  • cups granulated white sugar
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • Pinch salt
  • 4 large egg yolks
  • 2 cups half-and-half
  • ¼ cup unsalted butter
  • 1 tsp vanilla extract
  • 2 ounces bittersweet chocolate roughly chopped
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • Chocolate curls or chocolate chips for garnish

Instructions

  • First, make sure your frozen deep-dish pie crust is blind baked according to package instructions. Set aside.
  • For your filling: In a medium saucepan, whisk together the granulated sugar, flour, cocoa powder and salt off of the heat until fully combined. Meanwhile, in a medium bowl, whisk together the egg yolks and half-and-half until fully combined. Add the egg mixture to the saucepan with the dry ingredients.
  • Bring the filling ingredients to a slow boil over medium heat, stirring constantly. Mixture will gradually begin to thicken until it reaches a pudding consistency. This depends on your stove, but could take anywhere from 7-10 minutes. The mixture should be pretty thick to stir with a spoon. Whisk in the butter, vanilla extract and bittersweet chocolate until fully combined.
  • Pour the filling into the pie crust and smooth out the top. Cover the surface of the filling with plastic wrap. Refrigerate for at least 6 hours, up to overnight, to set. Just before serving, prepare the whipped cream: in the bowl of a stand mixer, beat together the heavy whipping cream and confectioners' sugar until stiff peaks form, about 5-7 minutes. Scoop the whipped cream onto the surface of the pie; top with chocolate curls.

Notes

For maximum richness and chocolate flavor, I recommend splurging for the good stuff! For cocoa powder, I recommend looking for an unsweetened cocoa powder with at least 1g of fat. This imparts extra flavor! As for the chocolate bar, I used Ghirardelli 60% bittersweet chocolate.