This dreamy chocolate cream pie is a showstopper. Made from scratch, rich and creamy. Every bite is pure delight.
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Hello, my friends.
Have I told you that along with being a cooking guru, I’m a math nerd?
So with that combination, it shouldn’t surprise you that celebrating pi day (3.14) every year for me is a given.
I was out of town for pi day this year visiting my sister in Mississippi. So I’m making up for it by posting this dreamy chocolate cream pie today.
Hip hip hooray for another chocolate pie.
With this dark chocolate honey mousse pie and this dark chocolate possum pie on the blog, you may wonder why I need another chocolate pie in my life. But trust me –life is much more complete with this dreamy chocolate pie in the mix.
And can there ever be enough variations on chocolate pie?
This version of chocolate pie is smooth and creamy and perfectly delicious.
Let’s talk about the sweetening
This chocolate pie is mostly honey-sweetened. I say mostly because I do use chocolate chips in this recipe. And as you know, most chocolate chips aren’t honey-sweetened (they are sweetened with processed sugar).
You can easily make it with all dark chips (which contain less processed sugar), but I very much enjoy the smooth creamy texture that a few milk chocolate chips add.
The result is a pie that is just a little bit rich and a little bit indulgent.
And a lot of lip-smacking goodness.
How to make this dreamy chocolate cream pie
1. The crust
The crust is the same honey-sweetened shortbread crust that I used for this banana cream pie. It’s a great honey-sweetened pie crust that we have come to love.
For best results, make sure the butter you are using is at room temperature. If you try to cheat and soften it in the microwave it doesn’t turn out as good. Yes I know that from personal experience and will still do it if I forget to soften the butter ahead of time (truth telling right here).
Press the crust into a pie pan (I like to use this tart tamper dipped in a little flour–or my fingers if I’m going for the lazy girl approach which is 99% of the time).
If you want to take a shortcut, you can always use a ready made graham cracker crust. Always nice to have options for when you are short on time.
2. The chocolate pudding filling
The chocolate pudding layer is made up of a basic custard filling that is cooked on the stove and then mixed with chocolate chips.
After adding the chips, I give the mixture a good stir and then let the chocolate sit for 5 minutes without stirring. You can skip the resting step, but I think the sitting step helps cream the perfectly smooth, creamy texture.
If you do notice any unwanted lumps in the filling, you can always strain it through a fine mesh strainer as you pour it into the crust.
Cover the filling so it doesn’t get a crust on top. I spray a piece of plastic wrap and press it down so it’s sticking right on top of the filling.
Then the pie gets some nice chill time in the refrigerator until the chocolate layer is set–at least 4 hours, but overnight is preferable if you can wait that long.
3. The whipped topping
The whipped topping layer is optional and if you’re looking for a pie with a richer chocolate flavor you can can leave it off. We do that quite often.
But it adds a delicious lightness to the overall pie and makes the finishing touches pop.
If you are making the whipped topping layer more than just a few minutes before serving, you may want to stabilize the whipping cream with gelatin so it doesn’t get runny on the pie.
It’s a trick I’ve shared here on the blog before, and you can find all the details in the notes of the recipe.
4. Finishing touches
If you really want a showstopper, I think adding chocolate curls on top takes this pie to the next level.
To make the chocolate curls I followed these instructions from Pioneer Woman, using coconut oil instead of shortening. They are easy to whip up and I feel like a rockstar every time I do.
You could also just grate some chocolate bar, drizzle on some chocolate sauce, or leave it basic. I’m giving you options, my friends.
We all know that the real test of a good pie is the taste anyway. And this one is a winner in my book. It’s rich and creamy. A pie that I dream about.
And if you like chocolate pie, I think you will too.
Dreamy Chocolate Cream Pie
Ingredients
Shortbread crust:
- ½ cup butter, softened
- 3 tablespoons (2.25 ounces) raw honey
- ¼ teaspoon vanilla extract
- 1 ⅓ cup (6.65 ounces) all-purpose flour
Chocolate pudding filling:
- ¼ cup (3 ounces) raw honey
- 1 ¼ cup heavy whipping cream
- 1 ¼ cup milk
- 6 large egg yolks
- 2 tablespoons cornstarch
- 6 tablespoons salted butter, chopped into small pieces
- 5 ounces semi-sweet or dark chocolate, chopped (see note)
- 6 ounces milk chocolate, chopped (see note)
- 1 tablespoon pure vanilla extract
Whipped topping:
- 1 cup heavy whipping cream
- 2 tablespoons agave
- 1 ½ teaspoons vanilla extract
Instructions
Shortbread crust:
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Preheat oven to 300 degrees F. In a food processor add softened butter and mix a few minutes until smooth. Then add raw honey and vanilla extract and mix until incorporated, scraping down sides of food processor as needed.
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Add half of the flour and mix. Then scrape down sides of bowl, add the remaining flour and mix until dough forms a ball. Press dough into 9-inch pie pan.
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Bake in preheated 300 degree F oven for about 18-20 minutes or until edges start to turn golden brown. Let crust cool.
Chocolate pudding filling:
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To a medium sauce pan over medium heat, add the honey, cream, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
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Meanwhile, add the egg yolks and cornstarch to a medium bowl and whisk until smooth.
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Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
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Whisk in the butter. Then remove pan from the heat and add both kinds of chopped chocolate, and vanilla extract. Give the mixture a good stir and then let the chocolate sit for 5 minutes without stirring. Whisk until completely mixed in.
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Pour filling into the semi-cooled cookie crust (it's okay if it's still slightly warm) and smooth into an even layer (see note). Place a piece of plastic wrap sprayed with cooking spray gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
Whipped topping:
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Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
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Add the agave and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
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Spread whipped cream over pie and top with chocolate curls or shavings (see note).
Recipe Notes
1. If making more than an hour or two ahead of serving I suggest adapting the whipped topping to stabilize it:
- First microwave 2 teaspoons water and ½ teaspoon unflavored gelatin (I use Knox brand) in a small bowl for 10 seconds or until. Stir and let cool briefly. Mixture should be clear and see through. Don’t overcook or it will get clumpy.
- Next whip just the cream until soft peaks form. Then while the mixer is on, slowly pour in the cooled gelatin mixture in and continue mixing until stiff peaks form in the cream. When you stop the mixer, the peaks should hold their nice lovely shape.
2. You can use all dark chocolate but the milk chips add a depth and creaminess that’s really good.
3. If you notice any unwanted lumps in the pie, you can strain it through a fine mesh strainer as you add it to the crust to remove any unwanted lumps.
4. To make the chocolate curls I followed these instructions from Pioneer Woman, using coconut oil instead of shortening.
Recipe Source: Heather @ The Cook’s Treat, adapted from this recipe from Lauren @Tastes better from scratch, converted to be honey sweetened, change crust + quite a few of the ingredients.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
