A rich and creamy chocolate pie, made with a buttery chocolate crumb crust and topped with homemade whipped cream. The crust and pie are easy to make and perfect for any occasion!
There is something so nostalgic about chocolate pie. The flavors of butter, cream and chocolate mixed together to make a creamy pie brings me pure happiness! Each bite is a perfect combination of crumb crust, chocolate cream and whipped cream.
When making any dessert, it’s incredibly important to use good quality, whole ingredients. This is imperative for taste and makes all the difference when baking. What that means is using high guilty organic eggs, pure vanilla extract and the best of the best butter, like Vermont Creamery Cultured Butter.
Vermont Creamy makes the most amazing cultured butter, which is made by adding live bacterial cultures to Vermont cream. The cream is fermented overnight creating a thickened delicious butter that is perfect for baking.
They use fresh Vermont cream from local farms to make their butter and you can truly taste the creaminess and flavor in it.
They have won hundreds of national and international awards for their products and you can taste why. It’s sold at Kroger now too, so grab some while you’re there to use for baking delicious desserts!
Chocolate Crumb Crust
I chose a crumb crust for this pie for a few reasons. First, it saves you the hassle of blind baking a pie crust. If you’re an expert pie crust maker, blind baking a pie crust might not be a problem for you.
However, it can also be a challenge for some, and most likely the sides will shrink so you have to build a really good thick outer crust and bake it using pie weights. Secondly, a chocolate crumb crust adds so much texture and flavor to this pie and it’s beyond easy to make using only two ingredients! It bakes quickly, with zero shrinking and no weights required, thus making this chocolate cream pie even easier to achieve!
There are only two ingredients in this crust… Vermont Creamy unsalted butter and chocolate graham crackers.
Simply add the chocolate graham crackers into a blender or food processor and pulse until fine crumbs. Pour the crumbs into a mixing bowl.
Next, melt the butter in a small bowl and add it to the crumbs. Mix using a spatula, then firmly press into a pie dish.
Bake this crust in a 375 degree oven for 15 minutes and then let it cool. Super simple!
Chocolate Pie Filling
The filling is also easy to make but does require you to constantly whisk the mixture while it’s simmering. I wouldn’t leave the mixture as it can burn quickly, so before you make the filling, fully prepare the crust and measure out all of the ingredients. Place them near the cooktop so you can easily grab them to add to the filling as you’re whisking.
The filling consists of eight ingredients:
- Sugar
- Cornstarch
- Butter
- Whole Milk
- Egg Yolks
- Salt
- Vanilla Extract
- Bittersweet Chocolate
Tips for Making a Chocolate Pie Filling
You’ll need a medium saucepan, a whisk and a spatula.
Prepare all of the ingredients and have them close by.
First, add the cornstarch, sugar, and salt into the medium saucepan and whisk them together.
Then, turn the burner to medium-low and slowly add in the milk, constantly whisking so it doesn’t burn on the bottom. Let the mixture come to a soft boil (about 6 minutes) while you’re whisking. You want it to thicken up, you’ll start to feel the tug on the whisk when it thickens.
Next, add in the chopped chocolate and let it melt in the milk mixture. Still, constantly whisking.
Add in the egg yolks and continue whisking and thinking about the mixture.
Bring the mixture to a simmer and cook for another 3 minutes while stirring. The mix should be thick like pudding, about 160 degrees on a candy thermometer.
Turn off the heat and add in the butter and vanilla, stir and pour mixture into the prepared crumb crust.
Let the pie thicken and cool in the refrigerator, uncovered, for 4 hours or overnight.
Top with whipped cream. You can use store-bought or make your own!
To make your own whipped cream, beat 2 cups of heavy cream with 4 tablespoons of confectioners sugar and 2 teaspoons of vanilla until soft peaks form.
For this pie, I scooped whipped cream over the top and then topped it with grated chocolate. I love the way it looks!
I also added a little charm to the pie using edible flowers. I love the way a simple flower can add so much color and charm to a dessert.
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Chocolate Pie with Chocolate Crust
Ingredients
Chocolate Crumb Crust
- 2 1/2 cups chocolate graham cracker crumbs
- 10 tbsp unsalted butter, Vermont Creamery
Chocolate Pie Filling
- 1 cup granulated sugar
- 1/4 cup corn starch
- 1 tsp salt
- 2 cups whole milk
- 5 egg yolks
- 3 tbsp unsalted butter
- 2 tsp vanilla extract
- 4 ounces bittersweet chocolate, chopped
Instructions
Chocolate Crumb Crust
- Simply add the chocolate graham crackers into a blender or food processor and pulse until fine crumbs. Pour the crumbs into a mixing bowl.
- Next, melt the butter in a small bowl and add it to the crumbs. Mix using a spatula, then firmly press into a pie dish.
- Bake this crust in a 375-degree oven for 15 minutes and then let it cool. Super simple!
Chocolate Pie Filling
- Prepare all of the ingredients and have them close by.
- First, add the cornstarch, sugar, and salt into the medium saucepan and whisk them together.
- Then, turn the burner to medium-low and slowly add in the milk, constantly whisking so it doesn’t burn on the bottom. Let the mixture come to a soft boil (about 6 minutes) while you’re whisking. You want it to thicken up, you’ll start to feel the tug on the whisk when it thickens.
- Next, add in the chopped chocolate and let it melt in the milk mixture. Still, constantly whisking.
- Add in the egg yolks and continue whisking and thinking about the mixture.
- Bring the mixture to a simmer and cook for another 3 minutes while stirring. The mix should be thick like pudding, about 160 degrees on a candy thermometer.
- Turn off the heat and add in the butter and vanilla, stir and pour the mixture into the prepared crumb crust.
- Let the pie thicken and cool in the refrigerator, uncovered, for 4 hours or overnight.
- Top with whipped cream. You can use store-bought or make your own!
- To make your own whipped cream, beat 2 cups of heavy cream with 4 tablespoons of confectioners sugar and 2 teaspoons of vanilla until soft peaks form.
- For this pie, I scooped whipped cream over the top and then topped with grated chocolate. I love the way it looks!
