Heirloom Chocolate Cream Pie Recipe
This classic Heirloom Chocolate Cream Pie features a flaky, buttery crust filled with a rich, silky chocolate custard and topped with fluffy whipped cream, perfect for any occasion.
Servings: 8 servings
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cut into cubes
- 3-4 tablespoons ice-cold water
For the Chocolate Filling:
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the Pie Crust
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.
- Turn the dough onto a lightly floured surface and press it into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour to chill.
Step 2: Blind Bake the Crust
- Preheat oven to 375°F (190°C). Roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing into edges. Trim excess dough and crimp edges if desired.
- Line crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 8-10 minutes until golden and cooked. Set aside to cool.
Step 3: Make the Chocolate Filling
- In a medium saucepan, whisk together sugar, cocoa powder, and cornstarch. Slowly add whole milk and heavy cream, whisking until smooth.
- Place saucepan over medium heat and cook, stirring constantly, until mixture thickens and starts to bubble.
- Lightly beat egg yolks in a separate bowl. Temper yolks by gradually whisking in about ½ cup of hot chocolate mixture. Pour tempered yolks back into saucepan, whisking constantly.
- Cook for 2 more minutes, stirring continuously, until custard is thick and smooth. Remove from heat and stir in butter and vanilla until incorporated.
Step 4: Assemble the Pie
- Pour warm chocolate filling into cooled pie crust, smoothing top with spatula. Cover pie with plastic wrap directly on surface to prevent skin from forming.
- Refrigerate for at least 4 hours, or until fully set.
Step 5: Prepare the Whipped Cream Topping
- Using a chilled bowl and beaters, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread whipped cream evenly over chilled chocolate filling or pipe decoratively with a star tip.
Step 6: Serve and Enjoy
- Slice pie with sharp knife, wiping blade clean between cuts for perfect slices. Serve chilled and enjoy.
Equipment
- Large Mixing Bowl
- Pastry cutter or fingertips
- Plastic Wrap
- Oven
- Rolling Pin
- 9-inch pie dish
- Parchment paper or aluminum foil
- Pie Weights or Dried Beans
- Medium Saucepan
- Whisk
- Mixing Bowl
- Beaters or electric mixer
- Spatula
- Sharp knife
Notes
Use high-quality cocoa powder for the best flavor. Chill bowl and beaters before whipping cream for maximum volume. For a firmer crust, brush with melted chocolate before filling. Allow pie to chill overnight for best texture. Use a serrated knife for cleaner slices. Variations include peanut butter swirl, espresso addition, chocolate ganache topping, fruit garnish, nutty crunch, and gluten-free crust option. Store leftovers refrigerated for up to 3 days; do not freeze.