Chocolate Cream Pie
A luxurious chocolate cream pie with a salted graham cracker crust, silky chocolate custard filling, and soft whipped cream topping.
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Ingredients
Graham Cracker Crust
- 1 ¾ cups finely crushed graham crackers (about 1 1/2 sleeves)
- 3/4-1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Chocolate Cream Filling
- ¼ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- ¼ cup corn starch
- 3 cups whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter, cold
- 1 tsp vanilla extract
- 4 oz bittersweet chocolate, finely chopped (between 55-70% cacao)
Vanilla Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray the bottom and sides of a 9-inch round tart pan with a removable bottom or a deep-dish pie pan with non-stick baking spray.
- Combine the crushed graham crackers and salt, then add the melted butter and toss with a fork until moist. Press the crumbs firmly against the bottom and up the sides of the pan.
- Bake the crust for 8-10 minutes, until toasted and fragrant, then set aside to cool.
Filling
- In a large saucepan, whisk together the cocoa powder, sugar and corn starch.
- In a bowl or liquid measuring cup, whisk together the milk and egg yolks. Slowly pour the milk and egg yolks into the saucepan, whisking together with the dry ingredients until smooth.
- Over medium heat, cook the custard while whisking constantly, until it thickens and begins to boil, then continue cooking for one more minute. Depending on the heat, it might take 8-10 minutes to thicken.
- Remove the custard from the heat and whisk in the butter, vanilla and chopped chocolate until smooth.
- Pour the custard through a fine mesh strainer (to remove any bits of cooked egg) into a bowl. Cover the bowl with plastic wrap, resting right against the surface of the custard (this prevents a skin from forming on top), and let it cool in the refrigerator for 1 hour; it will still be warm, but no longer steaming hot.
- Spread the custard into the baked crust, and chill in the refrigerator for about 2-3 hours, until set. If you like, sprinkle the top of the filling with a little more chopped chocolate or chocolate curls.
Whipped Cream
- Before serving, whip the cold heavy whipping cream, powdered sugar and vanilla until thick; serve with the pie.
Notes
If you like a saltier crust, use the full 1 teaspoon (I use Kroger brand coarse Kosher salt, but Morton's is saltier, and you should use half the amount with Morton's). For a less salty flavor, just use 3/4 teaspoon. If using finer grain table salt, use 1/4 - 1/2 teaspoon.
Leftover pie should be stored in the refrigerator, loosely covered, and is best eaten within 2-3 days.
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