Chocolate Cream Pie

This is an old recipe, but remains the best chocolate pie I’ve ever tasted. Once I tried it, it became a regular on our Thanksgiving menu—and whenever we crave a special chocolate dessert. This creamy pie is a chocolate-lover’s delight.

There are many versions of chocolate pie. The crusts vary from traditional pie crust to graham cracker or vanilla wafer crusts to this chocolate cookie crust. Fillings are usually a custard base but can be layered with cherries or other fruits, nuts, or coconut, as in German Chocolate Pie.

They cover a wide range. Chocolate pie, as we know it today, originated in the 18^th and 19^th centuries, as chocolate started to be used in baking.

This recipe involves making a custard, but that shouldn’t be intimidating. Custards are not difficult; they just require patience because of their chilling time. Rushing the process can prevent the custard from setting properly. I always prepare mine the day before and add the whipped cream topping before serving. Like all cream pies, if there are any leftovers, store them in the refrigerator.

Warning: You won’t be able to stop at one slice!

Ingredients

Crust

1 ½ chocolate cookie crumbs (about 13 Oreos ground in a food processor after removing filling)

5 Tbsp unsalted butter, melted

¼ cup sugar

Filling

2/3 cup sugar

¼ cup cornstarch

½ tsp salt

4 large egg yolks

3 cups whole milk

5 oz 60%-cacao bittersweet chocolate, melted

2 oz unsweetened chocolate, melted

2 Tbsp unsalted butter, softened

1 tsp vanilla extract

Topping

2/4 c cold heavy cream

1 Tbsp sugar

Directions

Crust

1. Preheat the oven to 350°F.

2. Mix cookie crumbs, butter, and sugar, then press into the bottom and up the sides of a 9-inch pie plate.

3. Bake until crisp, about 15 minutes; let cool on a rack.

   
   

Filling

1. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until well combined, then slowly pour in the milk, whisking constantly. Bring to a boil over medium heat, whisking, then reduce the heat and simmer, whisking for 1 minute (the filling will be thick).

2. Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolates, butter, and vanilla. Cover the surface of the filling with a lightly buttered round of wax paper, and cool for about 2 hours.

3. Spoon the filling into the crust, loosely cover the pie, and refrigerate for at least 6 hours.

Topping

Before serving, beat the cream with sugar in a bowl with an electric mixer until it just holds stiff peaks, then spoon it over the pie.