Dark Chocolate Cream Pie
Indulge in the rich and decadent flavors of this Dark Chocolate Cream Pie, a heavenly dessert that combines a buttery graham cracker crust with a luscious dark chocolate filling. Made with 70% cocoa dark chocolate, velvety custard, and a touch of pure vanilla, this pie is a dream for chocolate lovers. Topped with fluffy homemade whipped cream and optional dark chocolate shavings, it’s both visually stunning and irresistibly delicious. With just 30 minutes of prep time and a chill in the fridge to set, this no-fuss treat is perfect for holidays, dinner parties, or a special weeknight indulgence. Serve it cold and let each bite melt in your mouth!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 6 ounces dark chocolate (70% cocoa), finely chopped
- 3 tablespoons cornstarch
- 0.75 cup granulated sugar
- 0.25 teaspoons salt
- 2.5 cups whole milk
- 4 count large egg yolks
- 3 tablespoons unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.25 cup dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to compact it evenly.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let it cool completely.
In a medium saucepan, whisk together the cornstarch, 3/4 cup granulated sugar, and salt. Gradually whisk in the whole milk until smooth.
In a separate bowl, whisk the egg yolks until pale and combined. Slowly temper the egg yolks by adding about 1/2 cup of the milk mixture to the yolks while whisking constantly. Then pour the tempered yolks back into the saucepan with the milk mixture.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.
Remove the saucepan from heat and stir in the chopped dark chocolate, cubed butter, and vanilla extract. Stir until smooth and glossy.
Pour the chocolate filling into the cooled crust, spreading it evenly. Place plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
Before serving, whip the heavy cream and powdered sugar together in a medium bowl until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with dark chocolate shavings if desired.
Slice and serve cold. Enjoy your Dark Chocolate Cream Pie!
Nutrition Facts
Calories |
5185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.0 g | 415% | |
| Saturated Fat | 184.5 g | 922% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 496.5 g | 181% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 328.3 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1137 mg | 87% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2742 mg | 58% | |
*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.
