Description
1 pre-baked 9-inch pie crust
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
3 egg yolks
2 cups whole milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Whipped cream or meringue for topping (optional)
Directions:
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
In a separate bowl, whisk the egg yolks and milk together. Gradually add this mixture to the saucepan, stirring constantly.
Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil (about 8-10 minutes).
Remove from heat and stir in the vanilla extract and butter until smooth.
Pour the chocolate filling into the pre-baked pie crust and smooth the top.
Let the pie cool to room temperature, then refrigerate for at least 2 hours until set.
Serve as is or top with whipped cream or meringue before serving.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes + chilling time
Kcal: 320 kcal per slice
Servings: 8
Step-by-Step Guide
Follow these detailed instructions for a perfect chocolate cream pie. First, pre-bake your 9-inch pie crust according to package directions and let it cool completely. In a medium saucepan, thoroughly whisk together 1 cup granulated sugar, 1/4 cup cocoa powder, 1/4 cup cornstarch, and 1/4 teaspoon salt to eliminate any lumps. In a separate bowl, whisk 3 egg yolks with 2 cups of whole milk until fully combined.
Gradually pour the milk mixture into the saucepan with the dry ingredients, whisking constantly to create a smooth, lump-free base. Place the saucepan over medium heat. Cook, stirring frequently with a wooden spoon or spatula, for 8-10 minutes. It is crucial to stir to prevent scorching on the bottom. The filling is ready when it becomes very thick, coats the back of the spoon, and reaches a gentle boil with large bubbles breaking the surface.
Immediately remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract and 2 tablespoons of unsalted butter until the butter is fully melted and the filling is glossy and smooth. Pour the hot filling directly into the pre-baked pie shell and smooth the top with a spatula. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the filling. Let the pie cool at room temperature for about an hour, then transfer it to the refrigerator to chill and set completely for at least 2 hours, or preferably overnight.
Serving Suggestions
This rich chocolate cream pie is delicious on its own, but toppings elevate it. A classic dollop of freshly whipped cream is perfect. For a festive touch, garnish with chocolate shavings, a sprinkle of sea salt, or fresh berries like raspberries. A drizzle of caramel or raspberry sauce adds a beautiful and tasty finish. Serve each slice with a cup of strong coffee or a glass of cold milk.
How-to Summary
Whisk dry ingredients, then whisk with wet ingredients. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, stir in vanilla and butter. Pour into pre-baked crust, cover, and chill until set. Top and serve.
Frequently Asked Questions
Can I use a store-bought graham cracker crust? Yes, a pre-made graham cracker crust works very well and adds a nice textural contrast to the smooth chocolate filling. No pre-baking is needed.
How do I prevent lumps in my filling? The key is to whisk the dry ingredients thoroughly first, then gradually add the cold milk mixture while whisking constantly. Continuous stirring during cooking is also essential.
Can I make this pie ahead of time? Absolutely. This pie is an excellent make-ahead dessert. Prepare it up to 2 days in advance, keep it covered in the refrigerator, and add toppings just before serving.
My filling didn’t thicken. What went wrong? The cornstarch needs to reach a full boil to activate its thickening power. Ensure the mixture comes to a gentle boil with large bubbles. If it’s still thin, you can mix 1 more tablespoon of cornstarch with 2 tablespoons of cold milk and whisk it into the hot filling, cooking for another 1-2 minutes.
Can I use a different type of milk? For the richest texture and flavor, whole milk is recommended. Lower-fat milks can be used, but the filling may be slightly less creamy and rich.
Common Mistakes to Avoid
- Adding the milk mixture too quickly: This causes instant lumps. Always whisk and add gradually.
- Not cooking to a full boil: Undercooking prevents the cornstarch from thickening properly, resulting in a runny pie.
- Scorching the bottom: Always use medium heat and stir frequently, not just occasionally.
- Skipping the plastic wrap: This leads to a thick, rubbery skin forming on top of your beautiful filling.
- Not chilling long enough: Patience is key. Cutting into the pie before it’s fully set will cause it to ooze.
Conclusion
This classic chocolate cream pie is a timeless dessert that balances simplicity with decadent flavor. By following the detailed steps and avoiding common pitfalls, you can create a stunning, silky-smooth pie that is sure to impress. Its make-ahead nature makes it a stress-free choice for any gathering. Enjoy the process and the delicious results!
