Description
A delicious chocolate cream pie with a rich custard filling and a flaky crust.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 1½ cups granulated sugar (300g)
- ½ cup unsweetened cocoa powder (50g)
- 2 cups whole milk or evaporated milk (480ml)
- 4 large egg yolks
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ cup unsalted butter (cubed, 57g)
- 1 teaspoon vanilla extract
- whipped cream (for serving)
Instructions
- Preheat the oven to 400°F.
- Line a 9-inch pie pan with the pie crust and crimp as desired. Line the pie crust with parchment paper and fill it with pie weights. Place it on a rimmed baking sheet, and bake for 20 minutes.
- Remove the parchment and weights and continue baking until the edges and bottom are golden and appear dry, 10 to 15 minutes. Cool completely.
- In a medium saucepan, whisk together the sugar and cocoa powder. Slowly whisk in 1½ cups (360ml) of milk until well combined. Place over medium-high heat and bring to a simmer, stirring frequently. Reduce the heat to medium-low.
- Meanwhile, in a large heat-proof mixing bowl, whisk together the remaining ½ cup (120ml) of milk, egg yolks, flour, and salt until well combined. When the milk comes to a simmer, slowly whisk the hot milk into the egg mixture. Pour back into the saucepan.
- Cook over medium-low heat, stirring constantly until thickened and bubbling, about 5 minutes. The custard should reach 185-190°F on a candy or instant-read thermometer to ensure it sets properly.
- Remove from the heat and stir in the butter and vanilla until melted and completely combined.
- Pour the pudding into the baked pie shell. For an extra velvety filling, run the pudding through a fine mesh sieve before filling the pie.
- Refrigerate the pie for at least 4 hours or overnight before slicing (cover it after 4 hours if chilling it overnight).
- Serve with whipped cream, if desired. Keep leftovers covered and refrigerated for up to 1 week.
Notes
- For an extra velvety filling, run the pudding through a fine mesh sieve before filling the pie.
- Cover the pie after 4 hours if chilling it overnight.
- Keep leftovers covered and refrigerated for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg