Chocolate Cream Pie

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1 1/2 cups sugar

1/4 cup cornstarch

1 teaspoon salt

2 teaspoons espresso powder

3 cups whole milk

4 large egg yolks

8 oz bittersweet chocolate, chopped into chunks

2 teaspoons vanilla extract

1 tablespoon butter

1 pie crust, baked

1 cup, fluid heavy cream


1. In a heavy bottom saucepan whisk together sugar, cornstarch, salt & espresso powder (if using).

2. In bowl whisk together milk & eggs until well combined.

3. Pour milk mixture into sugar mixture and heat over medium heat.

4. Bring mixture to a low boil, whisking very often, until it is thick like pudding.

5. Once it is thick remove from heat.

6. Stir in chocolate, vanilla and butter until chocolate is melted and everything is incorporated well.

7. Pour into baked pie shell.

8. Place into refrigerator and chill for at least 4 hours.

9. When ready to serve whip cream and sugar until soft peaks have formed.

10. Spoon onto chilled pie.

11. Top with grated chocolate if desired.

12. Cut & Serve.

Bon Appetit!

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