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Creamy Chocolate Cream Pie Recipe Easy Homemade Whipped Cream Delight

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A rich and silky chocolate cream pie with a flaky buttery crust topped with fluffy homemade whipped cream. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 2 cups (480ml) whole milk, warmed
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks, room temperature
  • 3 tbsp (43g) unsalted butter, softened
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Add cold cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  2. Chill the Dough: Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll and Bake the Crust: On a lightly floured surface, roll the dough out to a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing it into the edges. Trim excess dough and crimp edges. Chill the crust for 15 minutes. Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake for another 10 minutes until golden and firm. Let cool completely.
  4. Make the Chocolate Filling: In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt until combined. Gradually whisk in warm milk, making sure no lumps remain. Place over medium heat, stirring constantly until mixture thickens and just begins to bubble (about 5-7 minutes). Remove from heat.
  5. Temper the Egg Yolks: In a small bowl, lightly beat egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks, whisking constantly to prevent scrambling. Pour the yolk mixture back into the saucepan. Return to medium heat, stir constantly for 2 minutes until thick and glossy. Remove from heat and stir in butter and vanilla extract until smooth.
  6. Cool the Filling: Pour the chocolate custard into the baked crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
  7. Whip the Cream: Just before serving, beat the cold heavy cream with powdered sugar and vanilla on medium-high speed until soft peaks form. Do not overbeat.
  8. Assemble: Spread or pipe the whipped cream over the chilled chocolate filling. Garnish with chocolate shavings, cocoa powder dusting, or fresh berries if desired. Serve immediately.

Notes

Chill the dough before rolling and after fitting in the pan to prevent shrinkage. Blind bake the crust with weights to keep it crisp. Sift cocoa powder and cornstarch to avoid lumps. Temper egg yolks slowly to prevent scrambling. Chill mixing bowl and beaters before whipping cream for better volume. Let pie chill overnight for best texture and flavor. If filling is grainy, whisk off heat and strain through sieve.

Nutrition

Keywords: chocolate cream pie, homemade whipped cream, easy chocolate pie, creamy chocolate dessert, chocolate custard pie, potluck dessert, family dessert

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