Chocolate Cream Pie

Chocolate cream pie is a diner classic, and was the decadent finish to our Easter dinner. It’s also very easy to make, a pre-baked crust, chocolate filling made on top of the stove, topped with sweetened whipped cream. Of course, you could skip the crust, and use a store bought chocolate cookie crust – it would be delicious either way! 

For the crust:

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 tablespoon sugar
  • 6 tablespoons butter, chilled and cut into small cubes
  • 2 tablespoons shortening, chilled
  • 3 to 4 tablespoons ice water

1. Mix flour, salt, and sugar together in a large bowl. Add butter and shortening to the flour mixture, and cut until the mix resembles large peas. Add the ice water and mix with your hands until the dough comes together. Form into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for 1 to 2 hours.

2. Roll out dough to 1/8″ thickness on a well floured surface. Ease dough into pie plate, crimp the edges, and chill for 15 minutes. This will help the dough from shrinking.

3. Preheat oven to 425º, remove dough from fridge, and prick the bottom on the crust with a fork. Line the pie with parchment or foil, and fill with pie weight or beans to hold the crust in place. Bake for 20 minutes, then remove the pie weights, and parchment/foil.

4. Lower the temperature to 375º, place crust back in the oven and bake for an additional 15 minutes. Remove and cool completely before filling.

For the filling:

  • 2/3 cup granulated sugar
  • 1/4 cup cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/4 cup milk
  • 1 teaspoon vanilla
  1. Whisk sugar, cocoa powder, cornstarch, and salt in a medium pan.
  2. Slowly add milk over medium heat, stirring constantly, and bring to a boil.
  3. Remove from heat and add vanilla.
  4. Pour into pie crust and chill until firm.

For the topping:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 chocolate bar
  1. In a large bowl combine whipping cream and sugar, beat until stiff peaks form. Spread on cooled pie.
  2. Use a vegetable peeler to make chocolate curls, sprinkle on top of pie.






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