Best Chocolate Cream Pie

READY IN: 7hrs


  • 1 13
    cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
  • 13
    cup butter, melted
  • 13
    cup sugar (can use less)
  • 23
    cup sugar
  • 2
    tablespoons sugar
  • 14
  • 12
    teaspoon salt
  • 4
    large egg yolks
  • 8
    (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
  • 2
    tablespoons butter, softened
  • 1 12
    teaspoons vanilla
  • 2
    cups whipping cream (measure 2 cups before whipping)
  • 14
    cup sugar (or to taste)
  • grated semisweet chocolate


  • Set oven to 350 degrees F (middle rack).
  • To make crust: mix together all ingredients.
  • Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
  • Bake for 12 minutes: cool completely.
  • For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
  • Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
  • Remove from heat and add in butter and vanilla.
  • Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
  • Spoon the filling into the crust and cover lighty with plastic wrap.
  • Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
  • Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.