How to Make Chocolate Cream Pie

A silky stovetop chocolate custard in a crisp chocolate cookie crust, finished with softly whipped cream.

Makes

One 9-inch pie, 8 slices

Active time

About 45 minutes

Bake

Crust only, 10 minutes

Chill

At least 4 hours

Chocolate cream pie has three parts: a crumb crust made from crushed chocolate cookies, a chocolate custard cooked on the stovetop, and a cloud of whipped cream on top. There is no pie dough to roll, and the filling never goes in the oven, so it is a good pie for a warm day or a first-time baker.

The one step that needs attention is cooking the custard. It has to come to a full bubble while you whisk, which activates the cornstarch and sets the filling firmly enough to slice cleanly.

Ingredients

For the crust

• 24 chocolate sandwich cookies or chocolate wafer cookies (about 1 3/4 cups / 200 g crumbs)
• 5 tablespoons (70 g) unsalted butter, melted
• 1 tablespoon sugar

For the chocolate filling

• 2 1/2 cups (600 ml) whole milk
• 2/3 cup (130 g) sugar
• 1/4 cup (30 g) cornstarch
• 2 tablespoons (12 g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 4 large egg yolks
• 4 ounces (115 g) bittersweet or semisweet chocolate, finely chopped
• 2 tablespoons (28 g) unsalted butter
• 1 1/2 teaspoons vanilla extract

For the topping

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• A little shaved chocolate, for garnish (optional)

Instructions

1. Heat the oven. Heat the oven to 350°F (175°C) and have a 9-inch pie plate ready.
2. Make the crumbs. Crush the cookies, filling and all if you are using sandwich cookies, in a food processor or in a zip-top bag with a rolling pin until the crumbs are fine and even.
3. Press the crust. Stir the crumbs with the melted butter and sugar until they look like damp sand. Press firmly onto the bottom and up the sides of the pie plate, using the flat bottom of a measuring cup to pack it tight.
4. Bake and cool. Bake for 10 minutes to set the crust, then cool completely on a rack. Chilling it while you make the filling helps it stay together when sliced.
5. Whisk the dry base. In a medium saucepan, whisk the sugar, cornstarch, cocoa powder and salt together so there are no lumps. Whisk in the egg yolks, then slowly whisk in the milk until smooth.
6. Cook until thick. Cook over medium heat, whisking constantly and scraping the corners, until the mixture thickens and large bubbles break the surface. Keep whisking over the heat for one full minute. This sets the cornstarch.
7. Melt in the chocolate. Take the pan off the heat. Add the chopped chocolate, butter and vanilla, and whisk until completely smooth and glossy.
8. Fill and cover. Pour the hot filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface so a skin does not form.
9. Chill. Refrigerate for at least 4 hours, or overnight, until the filling is cold and firmly set.
10. Whip the cream. Beat the cold cream with the powdered sugar and vanilla until it holds medium peaks. Stop before it turns grainy.
11. Top and serve. Spread or pipe the whipped cream over the pie, add shaved chocolate if you like, and slice with a sharp knife wiped clean between cuts.

Common problems

• Runny filling: the custard was not cooked long enough. It must reach a full bubble and cook for a minute so the cornstarch can thicken it. Chilling for the full 4 hours also matters.
• Lumpy or grainy filling: the yolks scrambled or the custard was left unstirred. Whisk constantly, and strain it to remove small lumps.
• Crumbly crust: the crumbs were not packed firmly enough or there was too little butter. Press hard, and bake the crust so it sets.
• Weeping whipped cream: it was overwhipped or the pie was topped while still warm. Chill the filling fully first and stop at medium peaks.

Keep chocolate cream pie covered in the fridge for up to 3 days. For the best look, add the whipped cream within a few hours of serving. The assembled pie does not freeze well, since the custard turns watery when thawed. If you would like to try a pie with a rolled crust instead, see Why Cold Butter Makes a Flaky Pie Crust.