Description
Grandma’s classic Chocolate Cream Pie delivers pure dessert nostalgia with rich chocolate custard nestled in a buttery graham cracker crust. Silky smooth filling and billowy whipped cream create a comforting slice that connects generations through sweet, homemade memories.
Ingredients
Scale
Old-Fashioned Chocolate Cream Pie
Main Ingredients:
- 3 cups whole milk
- 4 large egg yolks
- 4 ounces (113 grams) semi-sweet chocolate, chopped
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
Sugar and Sweeteners:
- ¾ cup granulated sugar
- 2 tablespoons powdered sugar
Thickeners and Seasonings:
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- 34 tablespoons ice water
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
Instructions
- Prepare the pastry crust by combining flour and salt in a mixing bowl. Incorporate cold butter using a pastry cutter until the mixture resembles coarse, sandy texture. Gradually introduce ice water, stirring until the dough coheres into a unified mass.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for half an hour to firm up the butter and relax the gluten.
- Roll out the chilled dough on a lightly floured surface, carefully transferring it to a 9-inch pie dish. Trim excess dough and create an elegant crimped edge.
- Line the crust with parchment paper, filling with ceramic pie weights or dried beans to prevent puffing during baking.
- Bake the crust in a preheated oven at 375F (190C) for 15 minutes, then remove the weights and continue baking until the surface turns a golden amber color. Allow the crust to cool completely.
- For the chocolate filling, combine sugar, cocoa powder, cornstarch, and salt in a medium saucepan. Gradually whisk in milk, ensuring a smooth, lump-free consistency.
- Cook the mixture over medium heat, stirring continuously until it thickens and begins to bubble, approximately 8-10 minutes.
- Temper the egg yolks by slowly introducing a small amount of the hot mixture while whisking vigorously. Return the tempered yolks to the saucepan.
- Continue cooking for an additional 2 minutes, then remove from heat. Incorporate vanilla extract, chopped chocolate, and butter, stirring until the filling becomes silky and uniform.
- Pour the luxurious chocolate filling into the cooled crust, smoothing the top with a spatula. Cover the surface directly with plastic wrap to prevent skin formation.
- Refrigerate the pie for a minimum of 4 hours, allowing the filling to set completely and develop a rich, creamy texture.
- Prepare the whipped cream by beating heavy cream with powdered sugar and vanilla until soft, billowy peaks form.
- Just before serving, generously spread or artfully pipe the whipped cream over the chilled chocolate filling, creating an inviting and decadent dessert.
Notes
- Ensure butter is cold when making the pie crust to achieve a flaky, tender texture that melts in your mouth.
- Use a food processor for cutting butter into flour quickly and evenly, creating uniform crumb-like consistency for the perfect crust.
- Blind baking prevents a soggy bottom by creating a crisp, golden crust that holds the creamy chocolate filling beautifully.
- Temper egg yolks carefully by slowly adding hot chocolate mixture to prevent scrambling, which keeps the filling silky smooth.
- For a gluten-free version, swap wheat flour with almond or gluten-free flour blend in the crust.
- Enhance chocolate flavor by using high-quality dark chocolate with 60-70% cocoa content for deeper, more complex taste.
- Make ahead and refrigerate pie overnight to allow flavors to meld and filling to set perfectly.
- Garnish with chocolate shavings, cocoa powder dusting, or fresh berries for an elegant presentation that impresses guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg