Chocolate Cream Pie

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With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream.

My father is one of those people for whom dessert is not really dessert unless it’s chocolate. Growing up, he used to keep a stash of Hershey’s kisses in the back corner of the freezer, where my sister and I couldn’t reach them. Every night after dinner, he would line exactly six of them up on the arm of the sofa and relish them one by one while he watched TV. We all have our funny food quirks, right?

This chocolate cream pie is my dad’s favorite dessert, and every year before Father’s Day, he starts dropping not-so-subtle hints that I should make it. With a chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it’s a chocolate lover’s dream.

Be sure to plan ahead because the filling needs at least eight hours to set up before serving.

What You’ll Need To Make Chocolate Cream Pie

How To Make Chocolate Cream Pie

Begin by making the crust. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment.

Pulse until the cookies are finely crushed.

Pour the crumbs into a pie pan.

Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.

Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook — whisking constantly, especially around the edges — for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.)

Turn off the heat, then immediately add the chopped chocolate, butter and vanilla extract.

Whisk until smooth.

Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.

Up to three hours before serving, place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far.

Spoon the whipped cream over the filling.

Spread the whipped cream, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.

Photo by Our Salty Kitchen

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