Classic Chocolate Cream Pie

Name: Classic Chocolate Cream Pie
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 oz (170 g) chocolate wafer cookies, ground to fine crumbs (about 1½ cups/150 g crumbs); 2 tbsp (25 g) granulated sugar; 6 tbsp (85 g) unsalted butter, melted and slightly cooled; ¾ cup (150 g) granulated sugar; ⅓ cup (40 g) cornstarch; ¼ tsp (1½ g) fine salt; 5 yolks (90 g) large egg yolks, at room temperature; 2½ cups (600 ml) whole milk, cold; 4 oz (115 g) bittersweet chocolate (60–70% cacao), finely chopped; 2 tbsp (28 g) unsalted butter, cut into 4 pieces, cool room temperature; 1½ tsp (7 ml) pure vanilla extract; 1½ cups (360 ml) heavy cream, very cold; 3 tbsp (24 g) powdered sugar, sifted if lumpy; 1 tsp (5 ml) pure vanilla extract; 1 oz (28 g) bittersweet chocolate, shaved into curls with a vegetable peeler from a room-temperature bar (optional)

From the MyKitchenBank Kitchen

A deeply chocolatey stovetop custard with egg yolks and bittersweet chocolate, set in a crisp baked chocolate cookie crust and finished with billowy vanilla whipped cream. It slices cleanly after a long chill.

Prep: 35 min
Cook: 20 min
Wait: 4 hr 30 min
Total: 5 hr 25 min
Makes: 1 (9-inch/23 cm) pie (8 slices)

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Ingredients

8 servings

For the crust
6 oz (170 g) chocolate wafer cookies, ground to fine crumbs (about 1½ cups/150 g crumbs)
2 tbsp (25 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted and slightly cooled
For the chocolate filling
¾ cup (150 g) granulated sugar
⅓ cup (40 g) cornstarch
¼ tsp (1.5 g) fine salt
5 yolks (90 g) large egg yolks, at room temperature
2½ cups (600 ml) whole milk, cold
4 oz (115 g) bittersweet chocolate (60–70% cacao), finely chopped
2 tbsp (28 g) unsalted butter, cut into 4 pieces, cool room temperature
1½ tsp (7 ml) pure vanilla extract
For the topping
1½ cups (360 ml) heavy cream, very cold
3 tbsp (24 g) powdered sugar, sifted if lumpy
1 tsp (5 ml) pure vanilla extract
1 oz (28 g) bittersweet chocolate, shaved into curls with a vegetable peeler from a room-temperature bar (optional)

Equipment (9)

9-inch (23 cm) standard pie plate (about 1¼ inches/3 cm deep)
Heavy-bottomed medium saucepan (3-quart/3 L)
Balloon whisk and heatproof silicone spatula
Fine-mesh sieve
Medium bowl for straining the custard
Electric mixer or large whisk with a large bowl
Food processor or zip-top bag and rolling pin
Plastic wrap
Instant-read thermometer

Steps

Before you start

Plan on at least 4 hours of chilling, so start this pie in the morning for an evening dessert or the day before.
Measure and chop everything first. Once the custard is on the heat you must whisk nonstop and can't step away.
Separate the eggs while cold, then let the yolks sit out while you make the crust. Save the whites for another use (omelets, meringues).
Chill the mixing bowl and whisk or beaters for 15 minutes before whipping the cream.

1
Heat oven, crush cookiesOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grind the chocolate wafers in a food processor into fine, sand-like crumbs (or seal in a zip-top bag and crush with a rolling pin).
- You need about 1½ cups (150 g).
- Stir in the 2 tbsp sugar.
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Ready when: Crumbs are fine and even with no large chunks.
2
Press the crust
- Pour the melted butter over the crumbs and stir with a fork until all crumbs look damp and hold together when squeezed.
- Tip into the 9-inch pie plate.
- Press firmly and evenly across the bottom and up the sides, using the flat bottom of a measuring cup to pack the corner and a finger to shape the rim.
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Ready when: Crust is packed, even in thickness, and holds its shape.
Tip: Pack firmly. A loosely pressed crust crumbles when you slice.
3
Bake the crustOven 350°F / 175°C
- Bake at 350°F (175°C) for 10 minutes to set the crust.
- It will smell toasty and the edge will look slightly dry and firm.
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Ready when: Edge looks dry and feels firm; the crust smells toasty.
4
Cool crust, prep chocolate
- Set the crust on a wire rack to cool completely, about 30 minutes.
- Meanwhile, finely chop the 4 oz bittersweet chocolate and set it in a small bowl near the stove.
- Set the fine-mesh sieve over a medium bowl and put the butter pieces and vanilla within reach.
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Ready when: Crust is completely cool to the touch.
Tip: Finely chopped chocolate melts instantly in the hot custard, so you avoid overworking it.
5
Whisk the custard base
- In the saucepan off the heat, whisk the ¾ cup sugar, cornstarch, and salt together so there are no cornstarch lumps.
- Add the egg yolks and whisk to a thick, pasty mixture.
- Pour in the milk in a slow stream while whisking, until completely smooth.
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Ready when: Mixture is smooth, pale, and free of lumps.
Tip: Add the milk slowly at first. Dumping it all at once makes the cornstarch clump.
6
Cook until thick
- Set the pan over medium heat.
- Whisk constantly, reaching into the corners and along the bottom, for 6–8 minutes.
- The mixture will slowly thicken, then suddenly turn pudding-like and begin to bubble.
- When large bubbles slowly burp at the surface, keep whisking 1 full minute to cook off the starchy taste.
- Remove from the heat.
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Ready when: Thick enough that the whisk leaves trails; large bubbles burp at the surface and the custard reads at least 175°F (80°C).
Tip: If you see scrambled bits forming, lower the heat and whisk harder; you can strain them out later.
7
Melt in chocolate
- Immediately add the chopped chocolate, butter, and 1½ tsp vanilla.
- Let sit 30 seconds, then whisk gently until the chocolate is fully melted and the custard is glossy and uniform.
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Ready when: Custard is glossy, dark, and streak-free.
8
Strain and fill
- Pour the hot custard through the sieve into the bowl, pressing with a spatula, to catch any cooked bits.
- Scrape the custard into the cooled crust and spread it level.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
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Ready when: Filling is smooth and level, with plastic touching the entire surface.
Tip: Work quickly; the custard starts to set as it cools and becomes hard to spread.
9
Chill until firm
- Refrigerate the pie for at least 4 hours, until the filling is completely cold and set.
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Ready when: Filling is firm and doesn't jiggle when the pie is gently nudged.
Tip: Don't rush this. A warm filling will weep and slump when cut.
10
Whip the cream
- In the chilled bowl, beat the cold heavy cream, powdered sugar, and 1 tsp vanilla with the mixer on medium speed for about 2 minutes, then on medium-high until soft-medium peaks form, about 1 minute more.
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Ready when: Cream holds a peak that gently curls at the tip.
Tip: Stop as soon as peaks hold. Overwhipped cream turns grainy and buttery.
11
Top and serve
- Remove the plastic wrap from the pie.
- Mound the whipped cream over the filling and swirl with the back of a spoon, leaving a border if you like.
- Garnish with the chocolate curls.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts.
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Ready when: Cream is evenly mounded; slices come out with clean edges.
Tip: Top with cream within 1–2 hours of serving for the best look.

Good to know

Tips

Whisk constantly and reach the corners of the pan; that's where the custard scorches first.
Always strain the custard. It guarantees a silky texture even if a few tiny bits cooked unevenly.
Press the plastic wrap directly on the surface while the custard chills to prevent a rubbery skin.
For the cleanest slices, chill the pie fully and wipe the knife with a hot, damp towel between cuts.

Make ahead

"Bake the crust up to 2 days ahead and store, covered, at room temperature. The unwhipped pie (filled, plastic pressed on the surface) can be made up to 2 days ahead and refrigerated. Add the whipped cream and garnish on the day of serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cover loosely and keep up to 3 days; the crust softens a little each day. Freezing is not recommended, since the custard turns watery and grainy when thawed. Serve cold, straight from the fridge."

Substitutions

chocolate wafer cookies → Graham crackers or Oreo-style cookies with the filling removed. Graham crumbs make a milder, honeyed crust (use 1½ cups crumbs and ¼ cup/50 g sugar); with Oreo cookies, omit the sugar and use about 4 tbsp butter.
bittersweet chocolate (60–70% cacao) → Semisweet chocolate. Gives a sweeter, milder pie; reduce the sugar in the filling to ⅔ cup (130 g) for balance.
whole milk → 2 cups (480 ml) whole milk plus ½ cup (120 ml) heavy cream. Makes a richer, softer-set custard.
cornstarch → Arrowroot or potato starch, same weight. Cook only until just thickened and do not boil hard, as these starches can thin if overheated.