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Best Chocolate Cream Pie Recipe

You'll find an excellent chocolate cream pie recipe, with two variations -- a regular version, and a deluxe, gourmet version for special occasions.

Basic Crust for your Chocolate Cream Pie Recipe

1/3 cup shortening
1/2 tsp salt
3 tbsp very cold water
1 cup flour

Sift flour and salt together. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Add 1 to 2 tsp. water if necessary.

Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. Roll pastry 2" larger than inverted pie plate. Fold pastry into quarters; place in plate. Unfold, pressing firmly against bottom and side. Trim edge of pastry 1" from rim of plate. Fold and roll pastry under, even with plate; flute.

Bake in preheated 425 degree oven. Cool before adding the filling for your chocolate cream pie recipe.


Tip #1: To prevent shrinkage while baking, I highly recommend using a pie chain.

Tip #2: To elevate a chocolate cream pie recipe from the every-day to the divine, use fine chocolate and other gourmet ingredients. The "real" cooking secrets of top chefs lies in the quality of the ingredients they use.

Callebaut Bittersweet Chocolate, for example, is an amazing chocolate from Belgium. Until recently, it was available only to pastry chefs. Now, the company is making small slabs of their fine chocolate available to home bakers.

Tip #3: For best results, use a good quality double boiler with even bottom heating for making the filling for your chocolate cream pie recipe. I recommend one like this Kinetic Classicor Stainless-Steel 2-Quart, 3-Piece Double Boiler.


And now, your chocolate cream pie recipes.

#1 Chocolate Cream Pie Recipe

1 cup sugar
1/3 cup flour or 2 tbsp cornstarch
1/4 tsp salt
2 ounces (1 oz) squares unsweetened chocolate
2 cups milk
3 slightly beaten egg yolks
2 tbsp butter
1 tsp vanilla
1 9 inch baked pastry shell

Place boiling water in bottom pan of double boiler and bring to boil. Meanwhile, combine sugar and salt in the top pan of a double boiler.

Chop unsweetened chocolate and add with milk; gradually stir into dry mixture. Place pan in top of double boiler and cook, stirring, till mixture thickens. Cook 2 minutes longer. Remove from heat. Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat.

Add butter and vanilla; cool to room temperature. Cover top with waxed paper to prevent a crust from forming.

Pour into baked pastry shell.

Meringue for your Chocolate Cream Pie Recipe
Beat 3 eggs whites with 1/4 tsp cream of tartar and 1/2 t vanilla. When soft peaks form, begin gradually adding 6 tbsp sugar. Beat until stiff peaks form and all sugar is dissolved. Spread on top of pie, sealing to pastry. Bake in moderate oven 350 degrees. about 12 to 15 minutes, or till meringue is lightly browned.

Alternatively, do not use meringue and serve chocolate cream pie recipe with sweetened whipped cream.

#2 Chocolate Cream Pie Recipe : Gourmet Version

1 1/8 cup sugar
1/4 cup all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups milk
4 oz. Callebaut Bittersweet Chocolate, chopped
4 egg yolks -- lightly beaten
1 tablespoon butter -- cut in small pieces
1 tablespoon dark rum
1/2 vanilla bean
1 cup heavy whipping cream
1 tablespoon sifted icing sugar
1 teaspoon dark rum

Prepare the pie shell for your chocolate cream pie recipe, bake and cool.

Add water to the bottom of a double boiler and place over heat to heat the water to boiling.

Add the vanilla bean and seeds to the beaten egg yolks.

In the top of a heavy double boiler, combine the sugar, flour, cornstarch, and salt. Add the milk gradually, stirring constantly with a wire whisk.

Add the chopped chocolates. Place over the hot water, stirring constantly, until the mixture thickens; continue stirring and boil for 1 minute. Remove from the heat.

Gradually stir a few tsp of the chocolate mixture into the beaten yolks, mixing constantly until blended. After adding 1/2 cup, pour the yolk mixture back into the pan, stirring until combined. Cook, stirring constantly, for 2 minutes, until thick and smooth. Remove from the heat.

Add the butter gradually. Stir in the rum. Pour the filling into the baked crust. Cover with plastic wrap, cool, then Refrigerate for 3 to 4 hours, or until firm.

Prior to serving your chocolate cream pie recipe, whip the cream until soft peaks form. Add the confectioners sugar and 1 tsp rum and beat until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the grated chocolate.

Whipped Cream Topping for your Chocolate Cream Pie Recipe

One cup of top quality cream, whipped with 1 tsp rum and 1 tbsp. icing sugar.

Garnish for Chocolate Cream Pie Recipe: Grated chocolate.

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