Cocoa Cream Pie
Indulge in the rich and velvety decadence of this Cocoa Cream Pie, a dessert lover's dream featuring a buttery graham cracker crust and smooth, silky cocoa custard filling. Perfectly balanced with the bitter-sweetness of unsweetened cocoa powder, this pie is topped with a cloud of freshly whipped cream and optional dark chocolate shavings for a stunning finish. With only 30 minutes of prep and simple ingredients like whole milk, egg yolks, and vanilla extract, this pie is an easy yet impressive treat for any occasion. Whether you're hosting a cozy family gathering or celebrating a special event, this classic Cocoa Cream Pie offers indulgence in every bite.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 0.75 cup Granulated sugar
- 0.3 cup Unsweetened cocoa powder
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 3 cups Whole milk
- 4 large Egg yolks
- 3 tablespoons Unsalted butter
- 1.5 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Dark chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar. Stir in the 6 tablespoons of melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8 minutes. Remove it from the oven and let it cool completely.
In a medium saucepan, whisk together 3/4 cup granulated sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk, ensuring there are no lumps. Place the saucepan over medium heat, stirring constantly.
In a small bowl, whisk the egg yolks. Once the cocoa mixture in the saucepan begins to thicken, slowly whisk about 1/2 cup of the hot mixture into the egg yolks to temper them.
Pour the tempered yolks back into the saucepan, continuing to stir until the mixture is thick and glossy (about 10 minutes).
Remove the saucepan from heat. Stir in 3 tablespoons of butter and 1.5 teaspoons of vanilla extract until smooth.
Pour the chocolate filling into the cooled crust, spreading it evenly. Cover the surface with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours or overnight.
To prepare the whipped topping, beat the heavy cream, powdered sugar, and 0.5 teaspoon vanilla extract on high speed until stiff peaks form.
Spread the whipped cream over the chilled pie, creating swirls with the back of a spoon if desired.
Garnish with dark chocolate shavings, if using.
Serve immediately or refrigerate until ready to serve. Enjoy your Cocoa Cream Pie!
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 444.7 g | 162% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 288.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1207 mg | 93% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2626 mg | 56% | |
*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.
