This recipe is made in a 9.5″-10” pie dish. You may enjoy these other chocolate pies: This Chocolate Cream Pie really is a delicious show-stopper of a dessert – and it’s the perfect ending for special meal. (You can also simply spoon the whipped cream over the top of the pie, if you prefer.) Sprinkle with shaved milk chocolate for decoration. Pipe stars over the entire top of your chocolate cream pie. The next day, whip heavy cream with some confectioners’ sugar, then place in a pasty bag fitted with a star tip. Pour the filling into the prepared crust, then chill for at least eight hours, or ideally overnight to set. This is totally optional – and you can’t really taste the coffee at all – but it does add a nice depth of flavor to the filling. We also added a touch of instant coffee to the filling. If you want a milder, sweeter chocolate filling, use more semi-sweet morsels and scale back the bittersweet chocolate. This gave our pie a deep, rich, and not overly-sweet chocolate flavor. We made our Chocolate Cream Pie with a combination of two parts dark, bittersweet chocolate (70% cocoa) to one part semi-sweet morsels. Step-by-step instructions are detailed in the recipe card below – but I did want to point out that you can use whatever mix of chocolate you’d like, as long as it totals six ounces of chocolate. While the pie crust sets, make a luscious chocolate-custard filling. This melted chocolate coating adds delicious chocolatey flavor – and it prevents the crust from getting soggy once the filling is added. Use a pastry brush to spread the melted chocolate all over the inside of the crust – then allow it to cool. Sprinkle shaved chocolate over the hot crust – then place back in the oven just long enough for the chocolate to melt. Press the crumbs into a pie plate, then bake in the oven for a few minutes. You’ll start by crushing a package of chocolate wafers in a food processor, then mixing the crumbs with sugar and butter. PIN THIS RECIPE NOW! How do you make Chocolate Cream Pie? This Chocolate Cream Pie is one of those recipes that you’ll want to make a day ahead of time, so plan accordingly. Who can blame your dinner guests? This creamy, rich chocolate pie has a sweet chocolate cookie crust, loaded with a dark chocolate filling, then topped with whipped cream and chocolate shavings. There’s always room on your holiday dessert table for a Chocolate Cream Pie! In fact – I predict – this will be one of the desserts that is sure to get eaten first. (This is the one you’ve been searching for!) Please read our disclosure policy.Įveryone needs a great Chocolate Cream Pie in their recipe collection. Add the vanilla and mix to combine.This post may contain affiliate links. Add the cream and continue whipping until the mixture is smooth hand reaches medium peaks. In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium speed until light and fluffy, 2-3 minutes.Let cool at room temperature until the filling is completely set, then refrigerate for 35-45 minutes. Pour the warm pudding into the cooled pie crust and cover with plastic wrap pressed directly against the surface of the pudding.Stir in the butter and vanilla until well combined. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and comes to a first boil, 3-5 minutes. When the chocolate mixture has come to a simmer pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly.Whisk in the egg yolks until well combined. Meanwhile, whisk the sugar, cornstarch, and espresso powder together in a medium heatproof bowl.Turn the heat up to medium and bring the mixture to a gentle simmer. In a medium pot, heat the milk, cream, and Alpaco 66% Chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted.