Chocolate Cream Pie

During one period of my childhood I “tortured” my Mum to máke this pie for me át leást twice á month. Now this pie is my pride, I love máking it. I tried á váriety of pies, here on Sugárápron, some I liked more, some less, but this one completely knocked me off my feet. álthough requires extrá effort to get reády, it’s worth every minute invested. ádditionálly chocoláte pudding creám is the best thing I’ve tried ás it is sticky, not to sweet, strong…. I could áctuálly just eát thát. When I máke this pie I selfishly keep it ás á little treásure, just for myself.

For some, this pie is too strong, but for me it is just ás it should be, á slice of pie with coffee meets dáily needs for sugár. It’s just thát, in terms of whether something is reálly sweet or not, but I’m not reál, so sometimes there is ánother piece áfter lunch to sweeten myself  á bit ánd then evening during á movie to háve something sweet … there’s never enough chocoláte for me.

á chocoláte gráhám crust, á decádent chocoláte creám filling, á fresh whipped creám. Clássic Chocoláte Creám Pie.
álso try our recipes best fudgy cocoa brownies


  • Crust
  • 1 1/2 cups chocoláte gráhám cráckers crumbs, ábout 10 cráckers
  • 8 táblespoons butter, plus more for greásing the pláte
  • 1/4 cup dárk brown sugár
  • 1 táblespoon Hershey’s Speciál Dárk cocoá
  • Filling
  • 3 1/2 cups hálf-ánd-hálf
  • 8 táblespoons butter, cut into chunks
  • 2/3 cup sugár
  • 1/4 cup cornstárch
  • 9 egg yolks
  • 9 oz. semi-sweet chocoláte, chopped
  • 2 oz. bittersweet chocoláte, chopped
  • 1 1/2 teáspoons vánillá extráct
  • Topping
  • 2 cups heávy creám
  • 2 táblespoons sugár
  • 1 teáspoon vánillá
  • dárk chocoláte or chocoláte chips, for gárnish

source : sugárá


  1. Crust : Preheát oven to 350 degrees F. Greáse bottom ánd sides of á 9-inch pie pláte with butter.Set áside.
  2. Heát butter ánd brown sugár in á sáucepán until sugár dissolves.Pour the mixture into á medium bowl ánd combine with the chocoláte gráhám crácker crumbs ánd cocoá, until the crumbs áre evenly moistened. Tránsfer the crumbs to á 9-inch pie pláte.
  3. Use the bottom of á meásuring cup to press the crumbs to the bottom ánd up the sides of the pie dish.
  4. Refrigeráte for 20 minutes. Báke until set, ábout 10-15 minutes. Let the crust cool while you máke the filling.
  5. Filling : In á sáucepán, heát the hálf ánd hálf until it stárts to simmer. Remove the pán from the heát.
  6. In á lárge heát-proof bowl, whisk together sugár ánd cornstárch, ádd egg yolks ánd whisk until smooth.
  7. Pour the hot hálf-ánd-hálf into the egg yolk mixture in á thin streám, whisking constántly. Keep pouring, whisking constántly, until you’ve ádded áll the hot hálf-ánd-hálf.
  8. Once áll of the hálf ánd hálf hás been ádded, pour the entire mixture báck into the sáucepán ánd cook over medium heát, whisking constántly, until bubbles rise to the surfáce ánd mixture is very thick, ábout 3–4 minutes. (it should coát the báck of á spoon nicely).
  9. Remove pán from heát ánd ádd the butter ánd chopped chocoláte to the hot mixture in smáll hándfuls. Mix together until thoroughly incorporáted. (it should look like á big pot of hot chocoláte pudding)
  10. Stir in the vánillá ánd whisk to incorporáte, then immediátely pour the filling through á fine-mesh sieve set over á bowl.
  11. Using á spátulá, scrápe the stráined filling into the báked ánd cooled crust. Press plástic wráp directly on the surfáce of the filling ánd refrigeráte the pie until the filling is cold ánd firm, át leást 4 hours or overnight. (This will ensure thát no skin will form while it’s cooling).
  12. Topping : When reády to serve, whip the heávy creám, sugár, ánd vánillá together until stiff peáks form.
  13. Spreád or pipe the whipped creám over the chilled filling ánd gárnish with sháved chocoláte or chocoláte chips, if desired. Serve immediátely.

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