Chocolate Cream Pie

  • Prep Time
    20 min.
  • Cook Time
    30 min.
  • Servings
    8 servings

Ingredients

Pie Pastry
1 ¼ cup (310 mL) all-purpose flour
1 tsp (5 mL) granulated sugar
1/2 tsp (2.5 mL) salt
1/2 cup (125 mL) cold unsalted butter
3-4 Tbsp (45-60 mL) cold water

Chocolate Pie Filling
2 cups (500 mL) whole 3.25% milk
1/2 cup (125 mL) whipping cream
1/2 cup (125 mL) granulated sugar
3 large eggs
3 Tbsp (45 mL) corn starch
2 Tbsp (30 mL) unsweetened cocoa powder
2/3 cup (150 mL) chopped dark chocolate

Whipped Cream
1/2 cup (125 mL) whipping cream
1-2 Tbsp (15-30 mL) icing sugar
1 tsp (5 mL) vanilla extract
Chocolate shavings (optional)

Directions

Pie Pastry
In a medium bowl, stir together the flour, sugar and salt. Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining. Gradually add in cold water, stirring each time until you can press it together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.

Preheat oven to 425˚F (220˚C). Roll out dough, so that it is slightly larger than a 9″ pie plate. Press dough into the pie plate and up the sides while trying to get as high up the sides as you can because the pie crust may shrink when it bakes. Fold the excess pastry over and tuck it underneath to form a thick edge, crimping or decorating as desired. Poke the dough with a fork all over the bottom and sides to help prevent puffing. Place a piece of parchment into the pie crust and weigh down with pie weights or dried beans -- this will prevent shrinking.

Bake for 10-15 minutes until light golden brown. If desired, remove pie weights and bake until the bottom of the crust is light golden brown, 5-6 minutes. Set aside to cool while you make the filling (let cool at least 10 minutes).

Chocolate Pie Filling
In a large skillet (off the heat), whisk together milk, cream, sugar, eggs, corn starch, and cocoa powder until smooth. Place skillet over medium heat and cook filling, whisking constantly, on medium heat until very thick, scraping the sides as necessary to ensure there are no lumps. Stir in chocolate until completely melted.

Place a fine mesh strainer over a medium bowl and strain chocolate filling to remove any lumps. Pour into prepared pie crust. Place a piece of plastic wrap on top of the filling, pressing it to stick, to prevent a film from forming. Let chill in the refrigerator at least 8 hours or overnight.

Whipped Cream
Before serving combine cream, sugar and vanilla in a medium bowl. Beat with an electric mixer, until stiff peaks form. Remove plastic wrap from top of chilled pie and spread whipped cream. Top with chocolate shavings as desired.

Tips

For a step by step video of how to make whipped cream, click here