Old Fashioned Chocolate Cream Pie
A homemade chocolate cream pie with a silky stovetop filling in a flaky crust. The filling sets firm when you boil it the full 1 to 2 minutes, so don't pull it off the heat at the first bubble.
Servings: 12
Ingredients
- Homemade Pie Crust
- or store bought pie crust
- Whipped Cream
Pie Filling
- ⅔ cup (133g) granulated sugar
- ⅓ cup (37g) cornstarch
- ½ tsp salt
- 4 egg yolks
- 3 cups (747g) whole milk
- 1 ¾ cups (298g) semi-sweet chocolate chips
- 2 Tbsp (29g) unsalted butter
- 2 tsp vanilla extract
Instructions
Pie Crust
- Follow our Homemade Pie Crust instructions to make a homemade crust. Once the crust is assembled and fluted in the pie pan, place it in the refrigerator to chill for 30 minutes.Homemade Pie Crust, or store bought pie crust
- Preheat the oven to 400ºF. Rearrange the baking racks so you can put the pie on the bottom rack.
- Use a fork to dock the bottom of the pie crust.
- Line the crust with a large piece of parchment paper. Then use a few layers of aluminum foil to create a bowl shape that fits within the pie pan. Fill the foil with dried beans, rice or granulated sugar. This is to help weigh down the pie crust, preventing bubbles or shrinking.
- Place the pie crust on the bottom rack and bake for 20 minutes. After 20 minutes, remove the pie crust from the oven and carefully remove the dried beans, rice or granulated sugar along with the foil and parchment paper. Return to the oven and bake for 5-20 minutes longer or until the crust is golden. A homemade pie crust seems to take longer, while a store bought pie crust seems to only take 5 more minutes.
- Allow the crust to cool completely before adding the filling. I usually like to blind bake the pie crust in advance,
Pie Filling
- In a medium pot, stir together the granulated sugar, cornstarch and salt. Set aside.⅔ cup (133g) granulated sugar, ⅓ cup (37g) cornstarch, ½ tsp salt
- In a separate bowl, whisk together the egg yolks and whole milk. Gradually whisk the milk mixture into the dry ingredients in the pot.4 egg yolks, 3 cups (747g) whole milk
- Set the heat to medium, and whisk the mixture frequently, until it comes to a full boil with large bubbles across the surface, about 6-7 minutes. Once boiling, keep whisking and let it boil for a full 1-2 minutes more. This extra minute is what fully activates the cornstarch, so don't skip it even if the mixture already looks thick. The filling is ready when it coats the back of a spoon and holds a line when you run your finger through it. Remove the pot from the heat.
- Whisk in the chocolate chips, butter and vanilla extract. Once the chips are mostly melted, switch to a spatula and stir gently to scrape the bottom and sides of the pot, fully incorporating everything. Allow the mixture to cool for 10 minutes.1 ¾ cups (298g) semi-sweet chocolate chips, 2 Tbsp (29g) unsalted butter, 2 tsp vanilla extract
- Pour the pie filling into a blind baked pie crust. Allow it to cool on the counter for 30 minutes. Cover the top of the pie filling with plastic wrap to prevent the pudding from developing a skin. Refrigerate the pie overnight, or at least 6 hours. Before serving, top with whipped cream and chocolate shavings.Whipped Cream
Notes
Gluten-Free: Use my gluten free pie crust. The filling is already gluten free.
To Store: Cover and refrigerate for up to 3 days.
To Make Ahead: Make the whole pie up to 2 days ahead and keep it covered in the fridge. I recommend adding the whipped cream and chocolate shavings right before serving. You can also blind bake the crust in advance.
To Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.
Nutrition
Calories: 415kcal | Carbohydrates: 47g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 185mg | Potassium: 307mg | Fiber: 3g | Sugar: 29g | Vitamin A: 261IU | Calcium: 106mg | Iron: 3mg