When you say the word chocolate and you marry it with whipped cream, you create a mouthwatering image. This recipe walks you right back in time to that childhood moment when dinner was over and dessert was next. Out comes the chocolate cream pie and you realized eating your Brussels Sprouts finally paid off.
Although this recipe is a bit more refined with homemade whipping cream and quality dark chocolate, the feeling created is the same. An indulgence well earned and completely justified.
Now the best part of this dessert is the fact it takes such little time to prepare. This is an easy make ahead option for any level of cooking skill. Kids can easily craft this decadent dish. It keeps well in the fridge. It freezes well which is always a bonus, and you can make it in to-go jars easily for a treat on the run.
Rich and Decadent Chocolate Cream PiePrint This
Chocolate Wafer Crust
- 1 1/4 Cups chocolate wafer crumbs
- 4 Tbsp melted butter
- 1 Tbsp sugar
- 3/4 Cup granulated sugar
- 1/3 Cup corn starch
- 1/2 Tsp Kosher salt
- 3 1/4 Cups 2% milk
- 5 egg yolks mixed in a small bowl.
- 9 oz dark chocolate chopped and melted
- 2 Tbsp butter
- 2 Teaspoons pure vanilla
- 2 Cups whipping cream
- 2 Tbsp granulated sugar
- 1 Tsp pure vanilla
This recipe is very easy to make and comes together quickly. That being said, it is also very easy to burn. Therefor, make sure you have all of your ingredients carefully measured out and assembled within arms reach before you begin.
Chocolate Wafer Crust
- Preheat your oven to 375 degrees.
- Using an 8 inch pie plate, put your wafer crumbs, melted butter, and sugar together and mix to combine.
- Press the mixture into the bottom of the pie pan and up the sides of the dish forming an outer shell.
- Bake in the middle of the oven for 10 minutes.
- Remove from oven and place on a rack to cool.
- In a medium saucepan, add the sugar, cornstarch, and salt. Slowly add the milk with a whisk until blended. Cook the mixture on medium heat being careful to continually stir until it thickens slightly and begins to boil. Turn off the heat.
- Take 1/2 Cup of the boiled milk mixture and slowly add it to the eggs stirring constantly.
- Return the egg mixture to the milk mixture mixing vigorously to incorporate and prevent curdling. Return the mixture to the heat and cook stirring constantly on low until very thick.
- Remove the pan from the heat and stir in the chocolate,butter, and vanilla. Stir until the mixture is smooth and chocolate has been fulling incorporated.
- Pour the mixture into the chocolate wafter crust. Immediately place a piece of plastic wrap on top of the mixture to prevent a “skin” from forming. Place in the fridge overnight, or at least 4 hours before serving.
Directly before serving, make the whipped cream.
- In a mixing bowl with a stand mixer, add the whipping cream, sugar, and vanilla. Mix on high for about 6 – 8 minutes until very thick and stiff peaks form.
- Remove the plastic from the pie, and evenly spread the whipped cream in a dome like fashion.
- Sprinkle chocolate shavings or sprinkles over top and serve.