chocolate creme pie recipe

Written ByJenny Smyth Posted on
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The Best chocolate creme pie recipe

I’ve been making this chocolate creme pie recipe for years, and it’s always a hit with my family and friends.

The first time I made it, I was hooked by the rich, velvety texture of the filling and the deep, dark flavor of the chocolate.

It’s a classic dessert that never goes out of style, and I love how easy it is to make at home.

My kids can’t get enough of it, and they’re always asking for seconds (or thirds!)

Chocolate Creme Pie

4.6 from 852 votes

A rich and creamy chocolate pie with a flaky crust. Perfect for chocolate lovers and special occasions.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/3 cup granulated sugar

For the Filling

1 1/2 cups whole milk
4 oz semi-sweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 large eggs
1 tsp vanilla extract

For the Topping

1 1/2 cups heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
3Mix until well combined.
4Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 7-8 minutes, or until the crust is lightly golden.
6Remove from oven and set aside to cool.
7In a saucepan, heat the milk over medium heat until it just begins to simmer.
8Remove from heat and add the chopped chocolate and butter.
9Let it sit for 2-3 minutes, then whisk until the chocolate and butter are completely melted and the mixture is smooth.
10Stir in the powdered sugar until fully incorporated.
11In a separate bowl, whisk together the eggs and vanilla extract.
12Slowly pour the chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
13Pour the filling into the cooled pie crust.
14Bake the pie at 350°F for 20-25 minutes, or until the filling is set and the edges are slightly puffed.
15Remove from the oven and let it cool completely on a wire rack.
16Once cooled, refrigerate for at least 4 hours, or overnight, to allow the filling to set.
17Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
18Spread the whipped cream evenly over the top of the pie.
19Slice and serve chilled.

🔧Equipment

Pie dish
Mixing bowl
Saucepan
Whisk
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 105mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a smoother texture, sift the powdered sugar before adding it to the filling. You can also add a pinch of salt to the crust for enhanced flavor.

This chocolate creme pie recipe is always a good idea for any occasion. It is a dessert that you can feel good about serving to your family and friends. It is a perfect treat for a special occasion or a casual family gathering.

Make it for your next family gathering because it is a crowd-pleaser. It is a dessert that is sure to impress your guests and leave them wanting more. It is a recipe that is worth the effort and will become a favorite in your home.

It is a dessert that is sure to impress your guests and leave them wanting more. You can serve it chilled, with a dollop of whipped cream or a sprinkle of cocoa powder on top. It is a dessert that is sure to impress your guests and leave them wanting more.

You can store any leftovers in the refrigerator for up to 3 days, but it’s best enjoyed fresh.

❓ Frequently Asked Questions About Chocolate Creme Pie

1. Can I use a store-bought pie crust for the chocolate creme pie?

While you can use a store-bought pie crust to save time, making a homemade pie crust from scratch will give you a much better flavor and texture. The homemade crust is flaky and buttery, which complements the rich chocolate filling perfectly. Plus, making your own crust is easier than you might think.

2. Can I make the chocolate creme pie ahead of time?

Yes, you can make the chocolate creme pie ahead of time. In fact, it’s often recommended to make it a day ahead. This allows the filling to set properly and the flavors to meld together. You can store the pie in the refrigerator for up to 3 days before serving.

3. Can I freeze the chocolate creme pie?

Freezing the chocolate creme pie is not recommended. The texture of the filling can change upon thawing, becoming grainy or watery. Additionally, freezing can affect the texture of the pie crust, making it soggy. It’s best to enjoy this pie fresh or store it in the refrigerator for up to 3 days.

4. Can I use different types of chocolate for the filling?

You can experiment with different types of chocolate, such as dark, semi-sweet or milk chocolate, to achieve different flavor profiles. For a richer and more intense chocolate flavor, you can use dark chocolate. For a sweeter and creamier filling, you can use milk chocolate.

5. Can I make the chocolate creme pie without heavy cream?

Heavy cream is a key ingredient in the chocolate creme filling, as it provides the rich and creamy texture. If you need to avoid heavy cream, you can substitute it with whole milk, but the texture and flavor may be slightly different. You can also use coconut cream as a non-dairy alternative for a similar texture and richness.

6. How do I know when the chocolate creme filling is ready?

The chocolate creme filling is ready when it has thickened and coats the back of a spoon. This usually takes about 5-10 minutes of constant stirring over medium heat. Be careful not to overcook the filling, as it can become grainy. Once the filling is ready, remove it from the heat and let it cool before pouring it into the pie crust.

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