Chocolate Creme Pie Recipe

Name: Chocolate Creme Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PIE:; 1 whole Baked Pie Crust (your Favorite Recipe Or Store Bought, Baked According To Package Instructions); 5 ounces, weight Semi-sweet Chocolate; 2 Tablespoons Unsalted Butter; 2/3 cups Sugar; 3 Tablespoons Cornstarch; 2 Tablespoons Hershey's Special Dark Cocoa Powder; 1/4 teaspoons Salt; 1 cup Heavy Cream, Divided; 3 whole Egg Yolks; 2 cups Skim Milk; FOR THE WHIPPED TOPPING:; 1 cup Heavy Cream; 1/3 cups Powdered Sugar; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE PIE:
1 whole Baked Pie Crust (your Favorite Recipe Or Store Bought, Baked According To Package Instructions)
5 ounces, weight Semi-sweet Chocolate
2 Tablespoons Unsalted Butter
2/3 cups Sugar
3 Tablespoons Cornstarch
2 Tablespoons Hershey's Special Dark Cocoa Powder
1/4 teaspoons Salt
1 cup Heavy Cream, Divided
3 whole Egg Yolks
2 cups Skim Milk
FOR THE WHIPPED TOPPING:
1 cup Heavy Cream
1/3 cups Powdered Sugar
1 teaspoon Vanilla Extract

1
Have your baked pie shell in the pie plate ready to go.
2
Start by putting the semi-sweet chocolate and butter in a large bowl. Set aside.
3
Then mix sugar, cornstarch, cocoa powder and salt in a medium size saucepan (without the heat on). Whisk in 1/2 cup heavy cream and the egg yolks. Whisk until smooth. Whisk in the milk and remaining cream and cook on medium-low, stirring constantly so it doesn't burn. Continue stirring until it thickens. This will take around 10 minutes.
4
Pour the hot chocolate mixture over the chocolate and butter in the bowl. Stir together until the chocolate and butter are melted. Pour this into your baked pie crust. Put plastic wrap over the top of the pudding mixture and chill in the refrigerator for at least two hours or until set.
5
For the whipped topping, beat the heavy cream, powdered sugar and vanilla extract using a mixer with whisk attachment, continuing until soft peaks form. Pipe the whipped topping on top of the pie or spread with a spatula. Keep in the refrigerator until ready to eat.
6
Recipe Source: Adapted from Sugarcrafter.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE PIE:, 1 whole Baked Pie Crust (your Favorite Recipe Or Store Bought, Baked According To Package Instructions), 5 ounces, weight Semi-sweet Chocolate, 2 Tablespoons Unsalted Butter, and more.

Yes, Chocolate Creme Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Creme Pie

How did you like this recipe?

Frequently Asked Questions