Best Chocolate Cream Pie

Submitted by Kittencalrecipezazz

"This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance."

 

• Ready In: 7hrs
• Ingredients: 15
• Yields: 1 (9-inch) pie

ingredients

• CRUST

• 1 1⁄3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
• 1⁄3 cup butter, melted
• 1⁄3 cup sugar (can use less)

• FILLING

• 2⁄3 cup sugar
• 2 tablespoons sugar
• 1⁄4 cup cornstarch
• 1⁄2 teaspoon salt
• 4 large egg yolks
• 3 cups half-and-half cream
• 8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
• 2 tablespoons butter, softened
• 1 1⁄2 teaspoons vanilla

• TOPPING

• 2 cups whipping cream (measure 2 cups before whipping)
• 1⁄4 cup sugar (or to taste)
• grated semisweet chocolate

directions

1. Set oven to 350 degrees F (middle rack).
2. To make crust: mix together all ingredients.
3. Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
4. Bake for 12 minutes: cool completely.
5. For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
6. Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
7. Remove from heat and add in butter and vanilla.
8. Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
9. Spoon the filling into the crust and cover lighty with plastic wrap.
10. Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
11. Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

Reviews

[Mrs. J]

Kitty, <br/>Just made your pie and my family was blown away! I am an excellent cook and have many chocolate pie recipes that are to swoon for but this tops all of them. As a matter of fact, I think I will take this opportunity to tell you how much I enjoy most of your recipes. If there are several recipes that I am looking for and you have one also, I always pick yours.<br/><br/>Thanks for the good eats.<br/><br/>Bless you.<br/><br/>Mrs. Joyner

 

[Cookin4twins]

Best chocolate pie ever! I made this for my brother at thanksgiving who is the ultimate lover of chocolate cream pie. Out of 6 other pie choices this was gobbled up by everyone(my brother included)in minutes. I think it is safe to say that this will be around for many years to come. LOVE IT!!!!!! I am not sure I agree that it is a true dark chocolate lovers pie. It is very rich chocolate which makes it the best cream pie ever. Most taste too much like your typical jellp pudding pie and this is in a league all of its own. Use this recipe if you want a true chocolate cream pie!

 

[anniesnomsblog]

What a lovely, rich pie! I used chocolate wafers for the crust and this turned out great! So in love with the filling; it's lovely and rich. Will definitely make this again!

 

[Denibates]

Delish! Great recipe, and so much easier than the one I've traditionally made. I made it today for my son's birthday and it's now going to replace my other recipe that I've used for years. It set up beautifully, and that's always the biggest challenge for me. One little addition...we're from Kentucky, so rather than using vanilla I used bourbon. Yummy! Thanks so much.

 

[Two Socks]

The art of making pie crust is one which has alluded me so far, so a couple days ago, I decided to make another attempt using my Grandma's recipe. Of the 4 crusts that it yields, I actually turned out one that I knew I could fill, so, I made this recipe. I used to make pastry cream by the gallon at my old job, so this was second nature for me. I had to use a cup of cream and 2 cups whole milk since I didn't have half and half, and I melted all the chocolate in the dairy over low heat before tempering the eggs and finishing the custard. I like to pour stovetop custards into a stainless steel bowl and place that into a larger bowl of ice water to chill it quickly, stirring often. Not only does this cool things down, but the frequent stirring prevents a skin from forming on the top. I agree with another reviewer that the word 'milk' in the title suggests, incorrectly, that the chocolate flavor is light. But, I'm glad this had the deep, dark chocolate flavor I love, and the texture was wonderfully smooth and simply perfect. Giving this recipe 5 stars is easy, and I'm glad you shared the recipe with us. It will go into my tried and true recipe collection and will be made often for years to come.