Chocolate Cream Pie

So many sweets, so little time.  I recently dove into making Banana Cream Pie, and I figured hey, why not just jump in with both feet and make a chocolate cream pie at the same time?  I knew I'd be giving the Banana Cream Pie to my friend in its entirety for his birthday, and wanted something I could share with my family.

Sharing my recipes is almost my favorite part of the whole process, except I have to say, the baking itself takes the cake (or pie).

I followed a recipe in the same Good Housekeeping cookbook I got the Banana Cream Pie recipe from, 

The pies started out quite similar, first by adding the sugar, brown sugar, and flour to a small saucepan and heating it to medium.

Next. I slowly stirred in the milk then brought the mixture to a boil, stirring it frequently.  I stirred in the bittersweet chocolate chips next, continuing to stir while they melted.  I let the mixture cook for about 10 minutes before taking it off the burner.  The pudding mixture started to really thicken during this process.  I beat the egg yolks in a medium sized bowl, then spooned in some of the hot pudding mixture.  I whisked the pudding and eggs together thoroughly to temper the eggs, then slowly poured the eggs back into the saucepan.  I heated the stove back to low and cooked the pudding for a few more minutes, until it was very thick, continuing to stir through this process.

I made a crust out of crushed graham crackers and melted butter, mixing the two ingredients together then forming them into a crust in my pie dish.  Next, I poured the chocolate pudding over it. I put the pie in the filling and let it set for 4 hours.  I set some plastic wrap over the top, touching the top layer of pudding, so that a film would not form over the top.

Next, I made some homemade whipped cream and spread it over the top. See my Blueberry Chocolate Torte for that recipe.  I added some decoration to the top by lightly grating some dark chocolate over it.  There's a beauty!

This recipe may have started out similar to Banana Cream Pie, but the end result was completely different.  The chocolate flavor was so rich, and seriously that homemade whipped cream is so sweet it makes me never want to turn back to the canned or tub variety.  I loved the banana pie, but this one was my favorite.  I'm a big chocolate fan, so a slice of this really hit the spot.  That bittersweet chocolate really has worked wonders in recipes since I first used it in Chocolate Brioche & English Toffee Bread Pudding.  I received excellent feedback from all of my guinea pig food testers, and I now know frozen chocolate cream pies are officially off-limits.  One of the most interesting parts about trying all these recipes is learning exactly how uncomplicated so many recipes are.  This is another--pudding heated up on the stove and a bit of patience makes for a great outcome.

Chocolate Cream Pie Recipe


8-10 graham crackers, crushed
2 tablespoons butter
2/3 cup flour
1/4 cup sugar
1/4 cup brown sugar
2 cups milk
3 ounces bittersweet chocolate (chips or squares)
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract

For the whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

1 ounce grated bittersweet, for garnish


Add finely crushed graham crackers and melted butter together in a pie dish. Mix with hands and press into dish to form crust. In a medium saucepan, mix sugar, flour, and salt. Heat to medium, and gradually stir in milk. Add chocolate chips and stir until melted (If using chocolate squares, grate before adding). Continue cooking for about 8-10 minutes, stirring frequently, until the mixture thickens and comes to a boil. Boil for about 1 minute, then remove from heat. In a medium bowl, whisk egg yolks. Spoon in some of the heated mixture to temper the eggs, then whisk to combine. Gradually pour the egg mixture into the pan, stirring quickly, and return to low heat. Continue cooking while stirring until mixture is very thick. Do not boil. Remove from heat, then stir in butter and vanilla extract. Pour the pudding into pie crust.  Refrigerate and let pie set for 4 hours, covering the filling with plastic wrap. For the whipped cream topping, beat heavy cream for about 2 minutes, until light and fluffy. Stir in powdered sugar and vanilla extract.  Spread over pie and top with grated dark chocolate. Keep refrigerated.

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