The best, most decadent, lush and unforgettable pie. My chocolate cream pie recipe uses ten egg yolks and three cups of semi-sweet chocolate chips to make a delicious custard on the stove top.
The custard is then poured into a pre-baked pie shell. For my recipe and a complete lesson on how to make this pastry and how to “blind bake” it, go to the post HERE.
Separating egg yolks from egg whites is the first step in making this pie. If you’ve never separated egg yolks and whites before, watch the video I have attached. Actually, making this pie is a great way to practice. You don’t need to worry about keeping the egg whites pure of bits of yolk – so mistakes can be made. You won’t be using the whites at all – just the yolks.
If you don’t feel great about throwing out all these whites, you can make a big egg white omelette or freeze the egg in a freezer safe container. Egg whites will keep in the freezer for up to a year.
To get started mixing the custard, mix the sugar, cornstarch and salt in a 3 quart saucepan without turning the heat on the burner. Add the ten egg yolks and stir with a spatula until you get a smooth, yellow mixture.
Add a cup of the milk and whisk. THEN turn the heat on the burner. Medium heat. You will not go over medium heat at all in the process of making this custard.
Stir continuously over medium heat and add the milk one cup at a time. When the milk has all been incorporated into the custard, keep stirring until the mixture is thick enough to start forming lines from the imprint of the whisk and as “lava bursts” start to form. Be very careful, and really give it all you’ve got (stirring) until the lines are deep, and you cannot stand it anymore. Turn the heat off and continue to stir until no more “lava” bursts form.
This whole custard process will take about ten minutes. Please watch the video for a demonstration.
Pour in the three cups of semi-sweet chocolate chips and gently fold in with a spatula.
The mixture will be smooth and it will smell amazing.
Add 2 teaspoons vanilla extract and 2 Tablespoons of butter. Stir to combine and melt the butter.
Pour the custard into the pre-baked pie shell. Chill pie for at least 8 hours – or up to 1 week in the fridge.
To make whipped cream, whip 1 cup of heavy whipping cream with 1/2 cup of sugar. More instructions on the printable recipe below.
Immediately before serving, dollop with pie with whipped cream.
Garnish with fresh chocolate shavings.
These are some of the products I recommend for this recipe:
Deep Dish Chocolate Cream Pie
- 1 batch of my pastry pie crust, "blind baked" You can find both the recipe and procedure on this website.
For the Chocolate Custard
- 10 egg yolks
- 1/2 cup sugar
- 1/4 cup corn starch
- 1/4 teaspoon salt
- 4 cups whole milk room temperature is preferable
- 3 cups semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- 2 Tablespoons butter unsalted or salted – either will work
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
For the Garnish
- a chocolate bar or some chocolate chips milk or dark chocolate – either is fine
Making the Custard
- In a 3 quart saucepan off heat, combine the sugar, cornstarch and salt. Stir with a whisk to combine.
- Still off heat – Add the ten egg yolks and combine with the dry ingredients. Stir with a whisk until you have a smooth, yellow mixture.
- Still off heat – add 1 cup of the milk and whisk until your mixture is light and smooth.
- Now turn on the heat and put your pan on the burner. Medium heat, and stir with a whisk continuously.
- Prepare yourself for about ten minutes of constant stirring. As soon as your mixture thickens a little, add more milk, one cup at a time.
- Keep whisking continuously. You can see my method on the attached video. In short, try and move your whisk over every bit of the saucepan bottom. I use a zipper motion. You want your whisk to scrape the bottom of the pan continuously.
- When all your milk has been poured into and thickened into the custard, keep stirring until your custard is starting to form "lines" from the whisk. As soon as lines start to form and "lava" burst start to surface, turn the heat to low and keep stirring.
- When you are confident that: A) You cannot go on one more minute, or B) That your mixture is thick enough to deep, distinguishable lines on the surface,turn the heat off and add the chocolate chips.
- Fold the chocolate chips in with a spatula until your custard is smooth.
- Pour the chocolate custard into your prepared "blind baked" pie shell.
- Chill the pie the fridge for (at least) 8 hours, or up to a week.
Making the Whipped Cream (make just before serving the pie)
- Pour 1 cup heavy whipping cream into the bowl of your heavy duty stand mixer, or into a large bowl if you are using a hand mixer.
- Whip on high for about one minute – as soon as the cream is slightly stiff add the sugar.
- Whip until you get a cream stiff enough to form "soft peaks".
Finishing the Pie
- Immediately before serving, dollop whipped cream into the center of the pie.
- Using a plane grater, grate shavings of a chocolate bar over the pie. Or sprinkle the the pie with chocolate chips.