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Chocolate Cream Pie

5 from 1 reviews

This fudgy chocolate pie topped with fluffy whipped cream is what silky, smooth chocolate dreams are made of. Grab the recipe for the best chocolate cream pie!

This fudgy chocolate pie topped with fluffy whipped cream is what silky, smooth chocolate dreams are made of. Grab the recipe for the best chocolate cream pie!

  • Author: Sarah Fennel
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sarah Fennel
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sarah Fennel
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

for the chocolate cream pie

  • 1 unbaked 9 inch pie crust (store bought or homemade)
  • 6 ounces semisweet chocolate
  • 1/2 cup unsalted butter
  • 3 eggs, room temperautre
  • 1/4 teaspoons salt
  • 1/2 cup granulated sugar
  • 1 teaspoon chocolate extract
  • 1 teaspoon DeLallo Instant Espresso Baking Powder

for the whipped cream

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F.
  2.  Prepare your homemade pie crust or take the premade crust and use a fork to make indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Line the crust with a piece of aluminum foil and pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes.
  3. While the crust blind bakes, prepare the filling. Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat. Set aside.
  4. Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture along with the chocolate extract and espresso powder into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
  5. Remove the pie crust from the oven and take out the aluminum foil and beans/rice. Pour the chocolate filling into the pre-baked pie crust, using a rubber spatula to smooth out the filling. Reduce the heat to 325°F and bake until puffed and just beginning to crack (about 25 minutes).
  6. Allow the pie to cool for an hour before placing in the fridge to chill.
  7. When ready to serve the chocolate cream pie, make the whipped cream by whipping the cream, granulated sugar, and vanilla until stiff peaks form, about 3 minutes. Spread the whipped cream over the chilled pie. Sprinkle with shaved chocolate, slice and enjoy!

Keywords: easy, thanksgiving, best, the best, fudgy, decadent, chocolatey, easy, quick and easy