Chocolate Cream Pie

On the day before Thanksgiving, I should be posting apple or pecan pie recipes. But I’m not your normal gal. You’ve already got my pumpkin pie recipe, and I promise I will soon put up the apple and pecan. But this chocolate cream pie has captured my heart, and needs to be posted!

CurvyMama Pies' Chocolate Cream Pie
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  1. Pastry dough for a single-crust pie, blind-baked and cooled, OR
  2. Chocolate cookie crumb crust, blind-baked and cooled*
  3. ½ c. sugar
  4. 4 Tbsp. cornstarch
  5. 1 Tbsp. flour
  6. 1 Tbsp. dark cocoa (Dutch process; Droste is good)
  7. 1/8 tsp. Kosher salt
  8. 1 ½ c. whole milk
  9. 1 ½ c. half-and-half
  10. 4 egg yolks, lightly beaten
  11. 1 tsp. vanilla
  12. 1-2 Tbsp. unsalted butter
  13. ½ c. good-quality bittersweet chocolate, in 1” pieces or smaller (my favorite is 65 percent Belgian couverture coins)
  14. 1 ½ c. heavy cream
  15. Powdered sugar to taste
  1. In a medium saucepan, combine the sugar, cornstarch, flour, cocoa and salt. Whisk in a little of the milk or half-and-half, mixing the liquid and dry ingredients until you're sure they're fully combined, with no lumps. Whisk in the rest of the milk and half-and-half. Whisk in the egg yolks and the vanilla.
  2. Over medium-high heat, whisking constantly, cook the pie filling until it thickens and comes to a boil. Take special care to whisk the bottom and sides of the pan constantly, where the filling is most likely to cook first.
  3. Once the filling comes to a boil, cook it for about two more minutes, whisking constantly.
  4. Remove from heat. Stir in the butter and the chocolate pieces. After a minute or so, mix to blend.
  5. Pour the filling into a bowl, spreading plastic wrap directly onto the surface of the custard to keep a thick coating from forming. Put it in the refrigerator to chill thoroughly. This might take 6-8 hours; don't panic if the filling seems too runny before that. It will firm up nicely when it's really chilled.
  6. If you need to chill it more quickly, spread the filling onto a rimmed baking sheet and put plastic wrap onto the top of the custard. When it's cooled, you can transfer it to a bowl, or go straight to filling the pie with it (just stir it a bit first). If you fill the pie, keep it chilled.
  7. Just before serving the pie, combine the whipping cream and the powdered sugar in the bowl of a stand mixer. Whip til the cream holds its shape. Scoop generous dollops onto the pie, or pipe it decoratively on top. Garnish with dark chocolate shavings or a sprinkle of cocoa.
  1. *For a chocolate cookie crust: combine 1 ½ c. cookie crumbs and 5 2/3 Tbsp. melted butter in a bowl. Mix thoroughly with a fork until all the crumbs are moist with the butter. Press the crumb mixture into a 9-inch pie pan. Chill thoroughly while oven preheats to 350. Bake at 350 for 8 minutes. Cool.
CurvyMama Pies http://curvymamapies.com/
  1. Lesli Maxwell
  2. Don Langworthy
    Holy crap, does that pie look good!
  3. rheaborja
    Sounds delicious! I am in a bit of a pie quandary. We are supposed to bring enough pies for 22 people for tomorrow's Thanksgiving dinner. We went to Pie & Burger (my second attempt!) and we waited in line and we were told THAT WE COULD NOT BUY ANY PIE BECAUSE WE DIDN'T MAKE A RESERVATION FOR A PIE ORDER. Yikes. We tried to buy a pie that was reserved for people who wanted to buy just a slice or two. We were turned down again. So you may never get a review from me about Pie & Burger. I now officially hate the place!
  4. rheaborja
    I may have to make a pie lickety-split. Banana cream.
  5. Stephanie
    Oh my that looks good. Happy Thanksgiving!!
  6. CurvyMama Pies
    Rhea! Call me if you need to! I will talk you through it!! :-)