This rich and decadent Chocolate Cream Pie features a creamy homemade chocolate custard and a buttery graham crumb crust topped with plenty of whipped cream, of course!Jump to Recipe
Today is Pi Day! Naturally, I had to come up with a PIE recipe to share on this lovely 3.14 of 2022. It has actually become a tradition for me to share a new pie on March 14th every year and I just couldn't let it go this year!
I love a good cream pie! Banana Cream Pie is probably my all-time favourite, and my recipe is pretty much the best ever, even if I do say so myself! This chocolate cream pie is definitely a close second. I actually adapted a few things for this recipe from my recipe for banana cream pie. This graham cracker crumb crust is very similar, only I don't add cinnamon for the chocolate pie. You could definitely add cinnamon if you enjoy the cinnamon/chocolate combination, though.
The custard for this recipe is also adapted from previous custard that I've made for other recipes. Simple ingredients such as milk, sugar, cornstarch, salt, egg yolks, and vanilla make a basic custard base.
Here are some more pie recipes to celebrate Pi Day with besides this Chocolate Cream Pie!
- Oreo Cream Pie - This no-bake cheesecake pie with plenty of Oreos is incredible!
- Best Apple Pie Recipe - The best apple pie I have ever had! And I don't even usually like apple pie!!
- Fudge Brownie Pecan Pie - An amazing fusion of gooey brownies and pecan pie.
- Key Lime Pie Recipe - I LOVE key lime pie and this recipe does not disappoint!
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Chocolate Cream Pie
- 9-inch pie pan
- medium-size saucepan
- mixing bowls
- measuring cups & spoons
- silicone spatula
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated (white) sugar
- ½ cup salted butter, melted
For the Chocolate Custard:
- 4 egg yolks
- ⅔ cup granulated (white) sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 6 ounces 70% dark chocolate, chopped finely (I use Bakers brand)
To make the Crust:
- Preheat the oven to 350℉. Stir together the graham crumbs and sugar in a mixing bowl. Stir in the melted butter to combine. Pour the crust mixture into a 9-inch pie pan and press firmly onto the bottom and sides of the pan to form a crust. Bake in the preheated oven for 10-12 minutes or until lightly browned. Let cool slightly while you make the custard.
To make the Custard:
- Whisk the egg yolks in a small bowl. Set aside. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and whisk until fully incorporated. Place on the stove over medium heat and cook, whisking constantly until the mixture begins to thicken and just starts to boil. Remove from the heat.
- Temper the egg yolks by slowly adding about 1 cup of the hot thickened milk/cornstarch mixture to the bowl while whisking briskly. Add the tempered egg mixture back into the pot while whisking constantly and turn the heat on to medium again and continue whisking just until the mixture begins to boil (when it boils you know the egg yolks are cooked).
- Remove from the heat and whisk in the vanilla. Add the chopped chocolate and stir just until the chocolate is covered. Let sit for 1 minute to allow the chocolate to melt in the hot custard before whisking just until smooth and fully incorporated. Pour immediately into the slightly cooled crust and smooth out the top quickly before the skin begins to form. Let cool on the counter until no longer hot before covering and refrigerating until fully chilled and firm, at least 6 hours. Serve with whipped cream and chocolate shavings, if desired. Enjoy!
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