Decadent Chocolate Cream Pie Recipe with Silky Ganache

You can’t deny the deliciousness of a classic Chocolate Cream Pie.

Pie Day is coming up — Pi Day (March 14th) is a fun excuse to bake and enjoy pie. Math may not be my favorite, but pie certainly is. This classic chocolate cream pie is a simple, timeless dessert we always return to. If you like chocolate pies, you might also enjoy other variations such as Chocolate Truffle Pie or German Chocolate Pie, but here is the straightforward, creamy classic.

Ingredients for Chocolate Cream Pie:

• 1 9-inch homemade pie crust, baked and cooled
• For the chocolate pudding filling:
• 1/3 cup granulated sugar
• 2 1/2 cups whole milk
• 6 large egg yolks
• 2 tablespoons cornstarch
• 6 tablespoons salted butter, cut into chunks
• 8 ounces semi-sweet chocolate, chopped or chocolate chips
• 1 1/2 teaspoons vanilla extract
• For the whipped cream topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 1/2 teaspoons vanilla extract
• 

How to make Classic Chocolate Cream Pie:

Start with a blind-baked and cooled 9-inch pie crust so it’s ready for the filling.

For the chocolate pudding filling:

• In a medium saucepan over medium heat, combine the sugar and milk and whisk to blend. Bring to a simmer while whisking continually.
• In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
• Temper the yolks by adding a few spoonfuls of the hot milk mixture to the yolks while whisking. Repeat with a few more spoonfuls. Then slowly whisk the tempered yolks into the saucepan. Continue whisking until the mixture thickens and reaches a gentle boil — you’ll see larger bubbles breaking at the surface.
• Remove the pan from the heat and whisk in the butter, chopped chocolate (or chips), and vanilla until everything is melted and smooth. For the silkiest texture, optionally strain the pudding through a fine-mesh sieve to remove any bits from the yolks or cornstarch.
• Pour the warm chocolate filling into the cooled pie crust and smooth the top. Let cool a few minutes on the counter, then place a piece of plastic wrap gently on the surface and transfer to the refrigerator to chill and set for 4–6 hours or overnight.

For the whipped cream topping:

• After the pie has chilled and set, prepare the whipped cream. Pour the heavy cream into the bowl of an electric mixer and whip on high speed for 1–2 minutes.
• Add the powdered sugar and vanilla, then continue whipping until soft peaks form, about 2–3 more minutes.
• Remove the plastic wrap from the pie, spread the sweetened whipped cream evenly over the chocolate filling, and garnish with chocolate shavings. Serve chilled.

How to make chocolate shavings:

There are a few easy methods for chocolate shavings. One quick way is to use a vegetable peeler and shave the edge of a chocolate bar. Another method is to melt chocolate (chocolate chips work) in the microwave in a microwave-safe bowl, spread it thinly on parchment on a sheet pan, and chill in the freezer until set (3–5 minutes). Then use a bench scraper or metal spatula to scrape the set chocolate into shavings. Hold the parchment steady while scraping to make neat curls.

Tips and tricks for the best Chocolate Cream Pie:

• Using both egg yolks and cornstarch helps the filling set firmly so you get clean slices that aren’t runny.
• Straining the pudding before adding it to the crust ensures a very smooth, silky filling.
• If possible, make the pie the night before and chill overnight — extra chill time helps the filling fully set and improves texture.

Different pie crust options:

Choose the crust that suits your preference. Homemade crusts deliver better flavor and texture than store-bought shells. For this pie you can use a classic butter pie crust, an Oreo cookie crust, or a graham cracker crust — all pair beautifully with the rich chocolate filling.