Chocolate Sour Cream Pie
Indulge in the decadence of a homemade Chocolate Sour Cream Pie, a creamy and rich dessert sure to impress any chocolate lover. This recipe features a buttery, crumbly chocolate wafer crust baked to perfection, paired with a lusciously smooth chocolate filling that gets its velvety texture and subtle tang from sour cream. Made with bittersweet chocolate and a hint of vanilla, the filling offers a deep, satisfying cocoa flavor that perfectly balances sweetness. Topped with fluffy whipped cream and optional chocolate shavings, this no-bake filling pie is a showstopper that’s as beautiful as it is delicious. With just 20 minutes of prep time and a few easy steps, it’s the ultimate make-ahead dessert for gatherings, celebrations, or when you’re craving an indulgent treat.
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Recipe Information
Ingredients
- 1.5 cups Chocolate wafer cookie crumbs
- 0.25 cups Unsalted butter, melted
- 1 tablespoon Granulated sugar
- 0.25 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 2 cups Whole milk
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 4 ounces Bittersweet chocolate, chopped
- 0.5 cups Sour cream
- 1 cups Whipped cream (optional for garnish)
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the chocolate wafer cookie crumbs, melted butter, and 1 tablespoon of sugar. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool completely on a wire rack.
In a medium saucepan, whisk together the cocoa powder, 3/4 cup sugar, and cornstarch.
Gradually whisk in the milk until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture begins to thicken, about 5-7 minutes.
In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot chocolate mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly, until the mixture thickens further.
Remove the saucepan from the heat and stir in the vanilla extract and chopped bittersweet chocolate until smooth.
Allow the chocolate filling to cool slightly, then gently fold in the sour cream until fully incorporated.
Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or overnight to set.
Before serving, top the pie with whipped cream and garnish with chocolate shavings if desired.
Nutrition Facts
Calories |
4349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.0 g | 341% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 340.7 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1191 mg | 92% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
