This Chocolate Cream Pie is luscious, rich and chocolatey — made from scratch with a chocolate pudding filling and a flaky pie crust, topped with homemade whipped cream!
Pie pastry – 1 ¼ cup all purpose flour (162 grams) – 1 teaspoon granulated sugar – 1/2 teaspoon salt – 1/2 cup cold unsalted butter (112 grams) – 3-4 tablespoons cold water Chocolate pie filling – 2 cups whole 3.25% milk (500 ml) – 1/2 cup whipping cream (125 ml) – 1/2 cup granulated sugar (100 grams) – 3 large eggs – 3 tablespoons corn starch – 2 tablespoons unsweetened cocoa powder (20 grams) – 2/3 cup chopped dark chocolate (100 grams) Whipped cream – 1/2 cup whipping cream (125 ml) – 1-2 tablespoons powdered sugar – 1 teaspoon vanilla extract – chocolate shavings, optional
In a medium bowl, stir together the flour, sugar and salt. Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Roll out so that it is slightly larger than a 9″ pie plate. Press into the pie plate and up the sides. Press into the pie plate and up the sides.
Poke the bottom and the sides with a fork all over to help prevent puffing. Place a piece of parchment into the pie crust and weigh down with pie weights or dried beans — this will prevent shrinking. Bake for 10-15 minutes until light golden brown.
In a large skillet (off the heat), whisk together milk, cream, sugar, eggs, corn starch, and cocoa powder until smooth. Cook filling, whisking constantly, on medium heat until very thick, scraping the sides as necessary to ensure there are no lumps. Stir in chocolate until completely melted.
Pour into prepared pie crust. Place a piece of wax paper or plastic wrap on top of the filling, pressing it to stick, to prevent a film from forming. Let chill in the refrigerator at least 8 hours or overnight.
Remove wax paper and spread whipped cream over chilled pie. Top with chocolate shavings as desired.