Perfect Chocolate Cream Pie is adapted from an outstanding cookbook — Perfect Pies: The Best Sweet and Savory Recipes from America’s Pie-Baking Champion. The “pie baking champion” being Michele Stuart, National Pie Festival champ, Bobby Flay’s Throw-Down contestant, and owner of Michele’s Pies in Norwalk, CT.
Favorite Chocolate Pie From The Book
One of these days I’ll try the Chocolate-Pecan-Bourbon Pie, the Maple Walnut Pie, Coconut Custard Pie, Lemon Chiffon Pie and maybe the Candyland Pie; but naturally, the first one on the docket was Michele’s Chocolate Cream. This may be my favorite chocolate cream pie yet.
Michele took a basic chocolate pie filling and perfected the amount of egg yolks, cornstarch and chocolate for a harmonious balance of smoothness, sturdiness and chocolate flavor. I did add a little chocolate extract since I have a bottle and am experimenting with it, but it’s really not necessary for a perfect chocolate cream pie.
Also, the pie slices beautifully. This is important when you’re trying to make a great presentation at Thanksgiving or any event where you need to impress people.
Here’s my adapted version of the recipe, but do yourself a favor and buy the book!
Also, if you are looking for a good crust recipe, here’s a link to Baked All Butter Pie Crust. This one’s reliable and doesn’t call for shortening.
The Crisco Single Baked Pie Crust is always good if you are okay with shortening.
Perfect Chocolate Cream Pie
- 1 prebaked 9-inch pie shell
- 3/4 cup granulated sugar (150 grams)
- 3 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups whole milk 560 ml
- 4 large egg yolks
- 2 tablespoons unsalted butter at room temperature 28 grams
- 2 teaspoons pure vanilla extract 10 ml
- 3/4 teaspoon chocolate extract optional, but good!
- 3 oz unsweetened chocolate chopped (84 grams)
- 2 cups heavy whipping cream Can use 1 cup for less topping
- 4 tablespoons powdered sugar Can use 2 T.
- Chocolate chips or chocolate shavings for garnish
- Off heat, whisk the sugar, cornstarch, and salt together in a medium size saucepan.
- Whisk in the milk and egg yolks. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan until the mixture begins to bubble and thicken.
- Add the butter 1 tablespoon at a time. When all of the butter is mixed in, add the vanilla and chocolate extract (if using). Add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. Keep the mixture over the heat until the chocolate is smoothly melted and the cream thickens.
- Pour the chocolate filling into the pie shell. Cover the pie with plastic wrap and place in the refrigerator to cool and chill (Note: I like to let it cool at room temperature for about 40 minutes, first). When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.
- Whip the cream and sweeten it with the powdered sugar. Stir in some vanilla. Spread or pipe whipped cream over the top.
- Crust Normally I’d make chocolate cream pie with graham or chocolate crumbs, but in this case a basic pastry crust worked perfectly because it made the pie easy to slice and was a nice savory relief from the filling.
- Filling The change I made to the filling was to add about 3/4 teaspoon of chocolate extract. You could definitely taste it in the pie, so make sure to use a good chocolate extract. The only one I’ve tried is Nielsen Massey’s and I’d say it’s good.
- Topping If you want less whipped cream, use only 1 cup cream and 2 tablespoons sugar. I like more cream so I whipped 2 cups of heavy cream and added 1/4 cup powdered sugar and 1 teaspoon of vanilla then piped it on with a large French star tip.
- Smaller Pie Measurements: 1/2 cup sugar, 2 tablespoons (generous) cornstarch, pinch of salt, 2 cups (16 oz) whole milk, 3 egg yolks, 1 1/2 tablespoons of butter, 1 1/2 teaspoons vanilla, 2 oz unsweetened chocolate. Use a slightly smaller saucepan.
Glad you enjoyed it. Hooray!
Loved this recipe. Thank you. Have made it twice now and very yummy.
Lots of of comments on how delicious it is.
My comment on how easy it is! Yay
Unsweetened chocolate really packs a punch since it’s all chocolate and no sugar. 3 ounces was definitely enough. That being said, I have a new favorite since trying this one. Check out King Arthur’s latest chocolate cream pie recipe. This one is good, but I like KA’s better. Here’s a link to where I reviewed it along with links to the recipe.
This recipe only calls for 3oz of unsweetened chocolate. Is this nough chocolate? Other recipes call for more or adding some bittersweet. Thoughts?
Happy Easter to you, too! I hope you like the pie. It’s been a while since I made this one but it was really good.
THANK YOU very much! Happy Easter!!
I’ve never had a problem with cream getting droopy, but I usually buy heavy whipping cream as opposed to heavy cream which tends to hold up better. So when you’re shopping for the creamy, look for heavy “whipping” cream.
Looks amazing and will be trying this for easter. One question, I wanted to make it ahead of time and then bring with me later to a party. Will the whipped topping be OK if I keep it in the fridge before the party?
I just put this on the to-make this Thanksgiving list. Had a request for a good chocolate pie and I always just make French silk, but want to try something else.
I’ve got this book checked out from the library right now, and was looking at the chocolate cream pie recipe tonight! I went with something different, but I’d like to try this one too. The book looks great.
shelly (cookies and cups)
I can’t wait to try out a pie in that book! I already have my eye on one 🙂
This looks so delicious! It will make which pies to make for Thanksgiving dilemma even more difficult.
I was recently thinking of making a chocolate cream pie, but I didn’t want to go through the trouble of buying chocolate cookies for the crust. Next time I’ll do what you do — it does cut so nicely!
Anna, you did a beautiful job decorating the pie, and I’m sure it tastes delicious. It looks like it has a perfect consistency and balance of flavors. Wow!
I love pies with semi savory crusts!! Is this a bit like french silk? It looks delicious! What do you do with all the desserts you make? You don’t look like you eat much of them!! I used to bring everything to work…now that I’m not working, I’m less motivated due to the evil nature of desserts!!!
Barbara @ Barbara Bakes
I does look like the perfect chocolate pie to me!
Thanks for the recommendation. I started reading your site years ago because I’ve always loved making cookies. But I’ve made this year all about pies. I’m putting that book on my Christmas wish list for Santa!
[email protected] Caramel Cookie
Ooooo this looks so rich and delicious! I may have to try this one as my boss is always asking me to make chocolate pie :).
This pie sounds heavenly and will be made for our Thanksgiving feast. DH loves chocolate and I think this pie will fit the bill nicely. Thanks!