Chocolate cream pie is my favorite sort of pie. This particular recipe has been a family favorite forever – I always loved the holidays and my birthday growing up because I knew Gram would make a chocolate cream pie. My mom now carries on the tradition for Thanksgiving and Christmas, and it’s a favorite among my friends too. It’s fairly quick to make and I’ve never, ever had one go badly. You can even make a pudding out of it by increasing the milk by 1/4 cup.
- 3 egg yolks
- 1 cup of sugar
- 6 tbsp cocoa powder
- 4 tbsp room temperature butter – can also use margarine
- 1/3 cup AP flour
- 1/4 tsp salt
- 2 cups milk – soy, 2%, whole, whatever you like!
- 1 tsp vanilla extract
- one pie crust, baked
Bake your crust – this particular crust baked at 425 F for 20~ minutes.
Combine two tablespoons of butter with the six tablespoons of cocoa and microwave in 30 second bursts, stirring frequently, until well combined.
In a small saucepan, combine the cocoa/butter mixture just you made with the flour, salt, and sugar. Break up the cocoa mix with a whisk – get it into pretty tiny pieces. Add the milk and put it over medium heat. Whisk like you mean business while it comes up to a boil. It might look like it’s not going to come together and dissolve, but it will!
Once it comes up to a boil, cook for two minutes, stirring constantly.
When the two minutes are up, take it off the heat. Temper the egg yolks by adding a little of the hot chocolate mixture to them and stirring. Once the eggs are tempered, pour them into the chocolate mix and put it back on the heat.
With the heat on medium, cook for another two minutes, stirring constantly. It’s going to get really thick at the end!
Take it off the heat and add the remaining butter and the vanilla. Stir well and then pour into a cooled pie crust.
You’ll want to cover the top with wax paper (otherwise it’ll get a skin!) and chill in the fridge for a few hours. It’s amazing topped with fresh whipped cream, but perfect on its own.
If you’d like more detailed directions with a video and extra pictures, check out an older tutorial I did for this recipe here.