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Recipes

Chocolate Cream Pie Fit for a Bakery

We love chocolate. And we love pies. So, of course, we put the two together and made chocolate cream pie.

There is nothing better than ending a meal with or having a meal of decadent chocolate and fluffy whipped cream. Once you try this pie, you’ll definitely agree—and you’ll never wonder why our pie was devoured in 10 minutes.

Already dreaming of rich chocolate and pillowy cream? Pin the recipe now.

Photo by Jocelyn Hsu, Design by Courtney Cheng

Photo by Jocelyn Hsu, Design by Courtney Cheng

Chocolate Cream Pie

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesTotal time: 1 minuteServings:8 servings

Ingredients

Instructions

  1. Photo by Jocelyn Hsu

    Unroll pie crust into 9-inch pie pan, and flatten against the bottom and sides of the pan.

    Spoon tip: Use the defrost setting on your microwave for 15 seconds to make the unrolling easier.

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    Poke holes in the bottom and sides of the pie crust.

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    Bake pie crust for 10-12 minutes at 450ºF.

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    Chop unsweetened chocolate into small chunks.

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    Separate 4 egg yolks. Beat and set aside.

  6. Photo by Courtney Cheng

    Add flour, sugar and salt to a saucepan, and whisk to combine.

  7. Photo by Courtney Cheng

    Slowly add milk while whisking.

  8. Photo by Courtney Cheng

    Heat mixture over medium heat until thickened. Stir constantly.

  9. Photo by Courtney Cheng

    Pour about a cup of the liquid into beaten egg yolks and slowly mix together.

  10. Photo by Courtney Cheng

    Pour egg yolk mixture back into saucepan and mix well on medium heat.

  11. Photo by Courtney Cheng

    Add chocolate chunks. Mix until chocolate is completely melted.

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    Remove from heat, and add butter and 1 teaspoon vanilla extract. Mix until butter is completely melted and mixture is well combined.

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    Pour filling into pie crust and let cool.

    Spoon tip: Place the pie in the freezer for 30-45 minutes if you’re impatient for it to set.

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    Whip heavy whipping cream with whisk attachment of electric mixer until stiff peaks form.

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    Add powdered sugar and 1 teaspoon vanilla extract. Mix until stiff.

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    Dollop cream onto pie as desired.

    Enjoy.

Jocelyn was the Community Success Manager at Spoon HQ, where she worked closely with chapter leaders across the network. She also co-founded the UC Berkeley chapter in December 2013. Dark chocolate is her first love, but boba and baking are close behind.
Courtney is an English major at UC Berkeley, Class of 2016. She joined Spoon University at Berkeley in Fall 2014 as a writer, and served as the Editorial Director in 2015. Some of her favorite pastimes include perusing food blogs and eating cake for second breakfast. When she's not busy writing, you can expect to find her in the kitchen either stress-baking or stress-cleaning.