Delicious Homemade Chocolate Cream Pie

Indulge in the rich and creamy goodness of this homemade chocolate cream pie. Made with a flaky homemade pie crust, velvety chocolate filling, and topped with whipped cream, this pie is an irresistible dessert for any occasion.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 1/2 cups chocolate chips
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

1. In a mixing bowl, combine the flour and salt. Cut in the chilled and diced unsalted butter using a pastry cutter or a fork until crumbly. Slowly add the ice water, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10 minutes or until the crust is lightly golden. Set aside to cool.
3. In a saucepan, melt the chocolate chips over low heat, stirring until smooth. In a separate bowl, whisk together the granulated sugar, cornstarch, and salt. Add in the egg yolks and whisk until smooth. Slowly whisk in the milk until well combined. Pour the mixture into the saucepan with the melted chocolate. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the unsalted butter and vanilla extract until well combined.
4. Pour the chocolate filling into the cooled pie crust. Smooth the top with a spatula. Cover the pie with plastic wrap, making sure the wrap touches the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
5. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Remove the plastic wrap from the chocolate pie and spread the whipped cream over the top. Garnish with chocolate shavings or cocoa powder, if desired. Serve chilled.
6. Enjoy the creamy and chocolatey goodness of this homemade chocolate cream pie!

Interesting Facts