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Silky Chocolate Cream Pie

Silky Chocolate Cream Pie

Stacey Thimmes - The Sugar Coated Cottage
Silky Chocolate Cream Pie. Smooth and creamy deep chocolate filling topped with whipped cream! Classic favorite!
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Pie
Servings 1 -9 inch pie


  • CRUST:
  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter cut into small pieces
  • 1/4 cup ice water more if needed
  • 6 Tbsp sugar
  • 1/4 cup cornstarch
  • 8 large egg yolks
  • 4 cups whole milk
  • 9 oz semi sweet chocolate
  • 4 Tbsp unsalted butter
  • 1 1/2 cups heavy cream
  • 3 Tbsp confectioners sugar
  • 2 tsp vanilla
  • Garnish:
  • 1/4 cup chocolate chips


  • CRUST: (this recipe makes enough for 2- 9 inch pies)
  • Add flour and salt to food processor
  • Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
  • Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
  • Empty onto a large piece of plastic wrap, press together to form a dough ball.
  • Cut in half and form each into a round disk and wrap each separately in plastic wrap.
  • Chill for at least an hour.
  • When ready roll out one disk onto a floured surface, must be about 1/8 inch thick and fit in 9 inch pie plate. Place one rolled out disk in the 9 inch pie plate. (Other disk can be kept for another pie when ready).
  • Prick crust with fork on bottom and sides.
  • Bake 10-12 minutes or until golden brown.
  • Cool completely.
  • In bowl of mixer mix the sugar and cornstarch, whisk.
  • Add in the egg yolks, mix on high speed until thick and pale.
  • Bring milk to boil in sauce pan, whisk frequently.
  • Whisk 1/3 of hot milk into egg yolk mixture.
  • Add egg yolk mixture into sauce pan with milk.
  • Bring to boil, whisking constantly until thickened.
  • Remove from heat, add chocolate and butter. Whisk until completely smooth and combined.
  • Pour into pie shell.
  • Cool completely. Cover with plastic wrap, refrigerate over night.
  • Add everything to mixer, whisk until stiff peaks form.
  • Spread over chilled pie before serving.
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