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Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe Made From Scratch (No Pudding Mix!)

Rich, creamy, and made from scratch, this chocolate cream pie recipe is an easy dessert that tastes like pure homemade perfection.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Servings 10 people

Ingredients
  

Crust

  • 25 chocolate sandwich cookies (about 244 g / 8.5 oz)
  • 4 tablespoons (60 g) unsalted butter, melted

Filling

  • 1/4 cup cornflour or cornstarch
  • 2/3 cup caster sugar (superfine sugar)
  • Pinch of salt
  • 2 cups milk (whole or reduced fat, but not fat-free)
  • 1 cup thickened or heavy cream (or sub with milk if preferred)
  • 4 large egg yolks
  • 2 tablespoons (30 g) unsalted butter, cut into small cubes
  • 1 teaspoon non-alcoholic vanilla essence or vanilla bean paste
  • 150 g (5 oz) dark chocolate, finely chopped
  • 75 g (3 oz) milk chocolate, finely chopped

Whipped Cream Topping

  • 1 1/2 cups thickened or heavy cream, for whipping
  • 2 tablespoons white sugar
  • 1/2 teaspoon non-alcoholic vanilla essence

Optional Garnish

  • Grated chocolate for decoration

Instructions
 

  • Preheat your oven to 180°C (350°F) and grab a 23 cm (9-inch) pie dish.
  • Break the cookies into chunks and place them in a food processor, then pulse until they become fine crumbs. Add the melted butter and blend again until the texture looks like damp sand.
  • Pour the crumb mixture into the pie dish and press it firmly into the base and up the sides using your fingers or the bottom of a glass. Make sure it’s even all around.
  • Bake the crust for about 10 minutes until slightly puffed, then remove it from the oven. Press the crust gently with a spatula while it’s still warm to compact it, then let it cool completely before adding the filling.
  • In a large saucepan, whisk together the cornflour, sugar, and salt. Add the milk, cream, and egg yolks, and whisk until smooth.
  • Place the saucepan over medium-high heat and cook, whisking occasionally at first, then constantly once it starts to steam. Keep whisking until the mixture thickens and slow bubbles appear, which should take about 6 minutes.
  • Once it thickens, keep whisking for another 45 seconds, then remove from the heat. Add the butter, chopped dark and milk chocolates, and vanilla. Stir until everything is melted and the filling is silky smooth.
  • Pour the hot chocolate filling into the cooled crust, smoothing the surface with a spatula. Gently lay a piece of parchment paper directly on top of the filling to stop a skin from forming.
  • Let the pie cool at room temperature for about 2 hours, then transfer it to the fridge and chill for at least 12 hours so the filling can fully set.
  • When ready to serve, whip the cream, sugar, and vanilla together until soft peaks form, then spread it over the chilled pie.
  • Sprinkle the top with grated chocolate, slice carefully, and serve straight from the dish.