Velvety Chocolate Cream Pie
Indulge in the ultimate dessert experience with this Velvety Chocolate Cream Pie, a rich and luscious treat that's perfect for chocolate lovers. Featuring a buttery graham cracker crust and a silky, homemade chocolate custard filling, this pie is a show-stopper for any occasion. The creamy filling, made with semi-sweet chocolate chips, heavy cream, and egg yolks, is cooked to perfection for a smooth and decadent texture. Topped with fluffy whipped cream and optional chocolate shavings, this no-fuss recipe combines elegance with comfort. Ready in just 50 minutes of hands-on time and perfect for serving to a crowd, this irresistible chocolate cream pie is your new go-to dessert for holidays, dinner parties, or an indulgent night in.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Semi-sweet chocolate chips
- 2 cups Heavy cream
- 0.5 cups Whole milk
- 3 tablespoons Cornstarch
- 0.5 cups Granulated sugar
- 4 Egg yolks
- 2 teaspoons Vanilla extract
- 2 cups Whipped cream, for topping
- 0.25 cups Chocolate shavings or curls (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool completely.
In a medium saucepan, combine 1.5 cups of heavy cream, whole milk, cornstarch, and 1/2 cup granulated sugar. Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture starts to bubble and thicken, about 5-7 minutes.
In a separate small bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking to temper them.
Pour the tempered egg mixture back into the saucepan. Continue to cook for another 2-3 minutes, stirring constantly, until the filling thickens.
Remove the saucepan from the heat and immediately stir in the semi-sweet chocolate chips and vanilla extract until fully melted and smooth.
Pour the chocolate filling into the prepared pie crust and spread evenly. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
Before serving, top the pie with whipped cream and garnish with chocolate shavings or curls, if desired.
Slice and serve chilled. Enjoy your velvety chocolate cream pie!
Nutrition Facts
Calories |
6907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.8 g | 670% | |
| Saturated Fat | 309.0 g | 1545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1984 mg | 661% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 514.6 g | 187% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 375.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 580 mg | 45% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1139 mg | 24% | |
*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.
