Chocolate Cream Pie with Homemade Crust

What’s better than finishing a satisfying meal with a slice of rich, velvety chocolate cream pie? With a homemade crust and a generous topping of whipped cream, this dessert is as indulgent as it is impressive. Best of all, it’s easy to make and lets you show off your creativity in the kitchen! You can use a pre-made pie crust for this recipe, but with just a little extra effort, you can proudly say it's 100% homemade!

Ingredients

Serves 6–8

For the Crust:

• 175g flour

• 116g fat (unsalted butter or Crisco – I use 58g of each)

• 60g ice-cold water

• Pinch of salt

• 1 (9-inch) pie pan

• 1 baking sheet

For the Chocolate Pudding Filling:

• 8 oz good-quality semi-sweet chocolate (use a chocolate bar rather than morsels for the best texture)

• 2 1/2 cups whole milk

• 6 egg yolks

• 1/3 cup white sugar

• 3 tbsp cornstarch

• 1/4 tsp chili powder (enhances the depth of the chocolate flavor)

• 6 tbsp salted butter

• 1 1/2 tsp vanilla paste (or substitute with vanilla extract)

Step 1: Make the Pie Crust

1. Preheat oven to 425°F (218°C).

2. In a food processor, combine flour, a pinch of salt, and fat (unsalted butter or Crisco).

3. Pulse 8–10 times, then slowly add cold water while continuing to pulse.

4. Stop pulsing when the mixture starts pulling away from the blade and has small bits of fat streaked throughout. Do not overmix! This ensures a flaky crust.

5. Transfer the dough to a lightly floured surface.

6. Gently form the dough into a disk, handling it as little as possible to prevent the fat from melting.

7. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

   ✔️If Making Dough by Hand:

   1. In a mixing bowl, combine flour and a pinch of salt.

   2. Cut in the butter and/or Crisco using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

   3. Gradually add ice-cold water, mixing just until the dough comes together. Do not overwork the dough.

   4. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

8. Remove the dough from the fridge and let it rest at room temperature for 5–10 minutes.

9. On a lightly floured surface, roll out the dough into a 12-inch circle. If the dough starts to crack, let it rest for another 5 minutes.

10. To transfer the dough to the 9" pie pan, place a rolling pin at one edge of the dough and slowly roll toward the opposite side, wrapping the dough around the pin.

11. Position the rolling pin at the edge of the pie pan and gently unroll the dough over the pan.

12. Gently press the dough into the bottom and around the sides of the pan, making sure there are no air pockets.

13. Trim the edges with a sharp knife, leaving about a 1-inch overhang. Fold the excess dough under itself and crimp the edges as desired.

Step 2: Bake the Pie Crust

1. Use a fork to prick the bottom of the crust several times to prevent bubbling.

2. Place the pie pan in the freezer for 10–15 minutes to help the crust hold its shape while baking.

3. Line the crust with parchment paper or foil, then fill it with pie weights or dried beans to prevent it from puffing up. 👉See picture here.

4. Place the pie pan on a baking sheet and bake in the preheated 425°F (218°C) oven for 12–15 minutes, or until the edges start to turn golden.

5. Carefully remove the parchment paper and weights. The bottom of the pie shell may look wet, this is ok.

6. Return the crust to the oven and bake for another 5–7 minutes, or until the edges are golden brown and fully baked. The bottom may be puffy but it will settle once cooled.

7. Remove from the oven and let the crust cool completely before adding the chocolate pudding filling.

Step 3: Make the Chocolate Pudding Filling

1. Heat the milk: In a medium saucepan over medium heat, warm 2 1/2 cups whole milk until it starts to steam but does not boil.

2. Whisk the egg mixture: In a separate bowl, whisk together 6 egg yolks, 1/3 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon chili powder until smooth and pale.

3. Temper the eggs: Slowly pour about 1/2 cup of the warm milk into the egg mixture while whisking constantly to prevent the eggs from scrambling.

4. Combine and cook: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a whisk or rubber spatula, until the mixture thickens and large bubbles start to break the surface, (about 5 minutes). It should be thick enough to coat the back of a spoon.

5. Add chocolate and butter: Remove the pan from heat and immediately stir in 8 oz chopped semi-sweet chocolate and 6 tablespoons salted butter until fully melted and smooth.

6. Finish with vanilla: Stir in 1 1/2 teaspoons vanilla paste (or vanilla extract) for added depth of flavor.

7. Strain for smoothness (optional): For an ultra-smooth pudding, pass the mixture through a fine-mesh sieve into a clean bowl.

8. Cool the filling: Pour the warm pudding into the cooled pie crust and smooth the top with an offset spatula.

9. Chill: Cover the surface of the pudding with plastic wrap (pressing it directly onto the pudding to prevent a skin from forming). Refrigerate for at least 4 hours, or until fully set.

   💡 Top with my homemade whipped cream for a luxurious touch. 👉Click here for recipe