Classic Chocolate Cream Pie

Recipe by ratherbeswimmin
READY IN: 45mins


  • 1
    store-bought chocolate cookie pie crust (oreo crust, 9 to 9 1/2-inch)
  • Filling
  • 34
    cup sugar, plus
  • 2
    tablespoons sugar
  • 3 12
    tablespoons cornstarch
  • 18
    teaspoon salt
  • 2 12
    cups whole milk
  • 4
    large egg yolks
  • 2
    tablespoons unsalted butter, cut into 1/2-inch pieces
  • 2
    teaspoons vanilla extract
  • 3
    ounces unsweetened chocolate, coarsely chopped
  • Topping
  • 34
    cup cold whipping cream
  • 3
    tablespoons powdered sugar


  • Prebake the store-bought crust according to package directions; let crust cool.
  • In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
  • Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
  • Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
  • Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
  • Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
  • Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
  • Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
  • Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
  • Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
  • Add the powdered sugar and continue to beat until stiff but not grainy.
  • Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.