🍫 Chocolate and Cream Pie
A classic dessert with a rich chocolate layer and a light, fluffy cream topping, perfect for holidays or special occasions.
🧂 Ingredients (9-inch pie)
Crust
- 1 9-inch graham cracker or pre-baked pastry crust
Chocolate Filling
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 1/2 cups milk
- 4 large egg yolks, lightly beaten
- 2 tbsp butter
- 1 tsp vanilla extract
Cream Topping
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional: chocolate shavings or cocoa powder for garnish
🔥 Instructions
1️⃣ Make Chocolate Filling
- In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 5–7 minutes).
- Temper in egg yolks: slowly add a small amount of hot mixture to yolks while whisking, then return to saucepan.
- Cook 2–3 more minutes until thick.
- Remove from heat, stir in butter and vanilla.
- Pour into prepared crust. Let cool slightly, then refrigerate for at least 2 hours until set.
2️⃣ Make Cream Topping
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread or pipe whipped cream over chilled chocolate layer.
3️⃣ Garnish & Serve
- Sprinkle chocolate shavings or cocoa powder on top.
- Slice and serve chilled.
💡 Tips
- Crust options: Graham cracker, chocolate cookie, or shortbread work well.
- Egg yolks: Temper carefully to prevent curdling.
- Make ahead: Pie can be made a day in advance for easier slicing.
- Texture variations: Add a layer of chocolate ganache or a few raspberries for extra flair.
If you want, I can also give a no-bake version of chocolate cream pie that’s even quicker and just as decadent, perfect if you don’t want to cook a custard.
Do you want me to do that?
