Chocolate Cream Pie
Quick answer
- Total time
- 285 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 13
About this dish
A fully baked crust gets a chocolate custard cooked in a saucepan, and the pie then sets in the fridge for at least four hours instead of going back in the oven.
Read more
The custard keeps bubbling for a full minute after it boils so the cornstarch cooks through; stop early and the slices slump.
Ingredients
Instructions
- 1
Chop the chocolate and put it in a heatproof bowl with the butter and 1 tsp vanilla.
Mix the sugar, starch, cocoa and salt in a saucepan.
- 2
Whisk 110 ml filling cream into the dry mixture, then add the yolks.
Gradually whisk in the remaining 110 ml filling cream and the milk.
- 3
Heat over medium-low heat, whisking across the bottom.
When the whole mixture bubbles, cook for 1 further minute, then pour over the chocolate.
- 4
Stir until melted and strain.
Fill the baked, cooled shell and cover the surface directly with food wrap. Let the steam subside for about 20 minutes, then refrigerate at least 4 hours until cold and firm throughout.
- 5
Whip the cold topping cream with powdered sugar and the remaining 0.5 tsp vanilla to soft peaks.
Spread over the cold pie and slice.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Chocolate Cream Pie
King Arthur Baking · Checked: 2026-09-26
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