Homemade Chocolate Cream Pie
This Homemade Chocolate Cream Pie is rich, creamy, and decadent! A luscious chocolate custard filling in a flaky baked shell that's perfect for any occasion.
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowls
- Rubber spatula
- Measuring cups and spoons
- Pie dish with baked shell
- Plastic Wrap or Parchment Paper
Ingredients
- 1 cup sugar for just the right amount of sweetness
- 1/2 cup all-purpose flour to thicken the custard filling
- 1/4 teaspoon salt enhances the chocolate flavor
- 2 cups milk whole milk is ideal for creaminess
- 2 ounces unsweetened chocolate squares real chocolate for a rich base
- 3 egg yolks beaten egg yolks for a silky texture and richness
- 2 tablespoons butter adds smoothness and shine
- 1 teaspoon vanilla extract to round out the flavor
- 3 ounces cream cheese for a creamy tang and luxurious mouthfeel
- 1 baked pie shell homemade or store-bought, fully baked and cooled
Instructions
Cooking Homemade Chocolate Cream Pie: The Process
- In your medium saucepan, whisk together 1 cup sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. This dry mix will thicken and sweeten our custard filling evenly.
- Slowly whisk in the 2 cups of milk, making sure to dissolve the flour mixture fully. Chop the 2 ounces of unsweetened chocolate into small pieces and add them to the saucepan. Warm the mixture over medium heat, stirring constantly until the chocolate melts and the custard begins to thicken. This usually takes about 5-7 minutes.
- In a separate bowl, lightly beat the 3 egg yolks. To avoid scrambling, gradually pour about half a cup of the hot chocolate mixture into the yolks while whisking continuously. Then, slowly pour the tempered yolks back into the saucepan, stirring constantly.
- Continue cooking the custard over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This step usually takes another 2-3 minutes. Remove from heat immediately to prevent curdling.
- While the custard is still hot, stir in 2 tablespoons butter, 3 ounces cream cheese (softened), and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth and glossy.
- Pour the luscious chocolate filling into your prebaked pie shell, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set.
- Once chilled and set, slice your Homemade Chocolate Cream Pie and serve as is or topped with freshly whipped cream or chocolate shavings for an extra special touch.
Notes
- Using unsweetened chocolate squares instead of cocoa powder gives the pie a deeper, more robust chocolate flavor.
- Temper the egg yolks carefully to avoid scrambling and ensure a smooth custard.
- Softened cream cheese blends more easily and adds a subtle tang that brightens the chocolate.
- Covering the pie with plastic wrap pressed directly on the surface is key to preventing a skin from forming.
- Letting the pie chill overnight improves texture and flavor melding.