Chocolate Cream Pie

**Chocolate Cream Pie**

*A Silky, Decadent Classic with a Buttery Crust and Whipped Cream Topping*

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### Introduction

Rich, velvety, and utterly indulgent, **Chocolate Cream Pie** is the ultimate comfort dessert for chocolate lovers. Whether it’s served after a family dinner or brought to a holiday gathering, this classic pie never fails to impress. It features a flaky or buttery crust (your choice), a smooth and luscious chocolate custard filling, and a cloud of freshly whipped cream to top it off.

This recipe includes detailed instructions to ensure the perfect texture—from tempering eggs without scrambling them to achieving a glossy, firm filling that slices beautifully. Whether you're a seasoned baker or a beginner, this Chocolate Cream Pie is approachable, foolproof, and undeniably delicious.

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### Ingredients

#### For the Pie Crust:

* 1½ cups all-purpose flour

* 1 tablespoon granulated sugar

* ½ teaspoon salt

* ½ cup (1 stick) unsalted butter, chilled and cubed

* 4–5 tablespoons ice water

*Optional:* You may also use a pre-baked store-bought pie shell or a graham cracker crust.

#### For the Chocolate Filling:

* 1 cup granulated sugar

* ¼ cup cornstarch

* ¼ teaspoon salt

* 2¾ cups whole milk

* 4 large egg yolks

* 6 oz semisweet or bittersweet chocolate, finely chopped

* 2 tablespoons unsalted butter

* 1½ teaspoons pure vanilla extract

#### For the Whipped Cream Topping:

* 1 cup heavy whipping cream

* 2 tablespoons powdered sugar

* ½ teaspoon vanilla extract

* Shaved chocolate or cocoa powder, for garnish (optional)

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### Instructions

#### Step 1: Prepare the Pie Crust

1. **Mix Dry Ingredients:** In a large bowl, whisk together the flour, sugar, and salt.

2. **Cut in Butter:** Add chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

3. **Add Ice Water:** Drizzle in the ice water, one tablespoon at a time, mixing until the dough just begins to come together.

4. **Chill the Dough:** Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

5. **Roll & Bake:** Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.

* **Blind Bake:** Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10–12 minutes or until golden. Let cool completely.

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#### Step 2: Make the Chocolate Filling

1. **Whisk Dry Ingredients:** In a medium saucepan, whisk together sugar, cornstarch, and salt.

2. **Add Milk & Yolks:** Gradually whisk in milk until smooth. Add egg yolks and whisk until fully combined.

3. **Cook the Custard:** Place the saucepan over medium heat, stirring constantly. As the mixture heats, it will begin to thicken—this takes 7–10 minutes. Do not walk away; you want to avoid curdling or burning.

4. **Add Chocolate:** Once thick and bubbly, remove from heat and stir in chopped chocolate, butter, and vanilla. Stir until melted and smooth.

5. **Strain the Filling:** For an ultra-smooth texture, strain the custard through a fine mesh sieve into a clean bowl.

6. **Cool Slightly:** Let the filling cool for 10–15 minutes, stirring occasionally to prevent a skin from forming.

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#### Step 3: Assemble the Pie

1. **Fill the Crust:** Pour the warm chocolate custard into the cooled crust. Smooth the top with a spatula.

2. **Chill:** Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, preferably overnight, until fully set.

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#### Step 4: Make the Whipped Cream Topping

1. **Whip the Cream:** In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla until medium peaks form.

2. **Top the Pie:** Spread or pipe the whipped cream over the chilled chocolate filling.

3. **Garnish:** Decorate with chocolate curls, shavings, or a dusting of cocoa powder for a polished look.

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### Tips for Success

* **Tempering the Eggs:** To prevent scrambling, whisk some of the hot milk mixture into the yolks before adding it back to the saucepan.

* **Use High-Quality Chocolate:** Since the chocolate is the star of this pie, choose a good-quality bar or chips for best flavor and texture.

* **Crust Alternatives:** A graham cracker or Oreo crust adds crunch and contrast to the creamy filling—no blind baking needed.

* **Don’t Rush the Chill:** Proper chilling ensures a firm, sliceable pie. If rushed, the filling may be runny.

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### Storage

* Store leftovers in the refrigerator, covered, for up to 3–4 days.

* Not ideal for freezing as the custard and whipped cream may separate.

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### Final Thoughts

**Chocolate Cream Pie** is an old-school dessert that remains timeless for a reason—it's luxurious yet comforting, decadent but balanced. Whether you’re making it for a holiday or to satisfy a weeknight craving, this pie delivers pure chocolate bliss in every creamy bite.

Would you like a version with espresso, a boozy twist, or gluten-free crust options?