A classic chocolate cream pie is the ultimate indulgence for chocolate lovers. With its buttery crust, silky chocolate filling, and fluffy whipped cream topping, this dessert is both nostalgic and irresistible. Here's a simple, step-by-step guide to making your own chocolate cream pie from scratch.

Step 1: Prepare the Crust

Ingredients:

• 1 1/4 cups all-purpose flour

• 1/2 cup cold unsalted butter, cubed

• 1/4 tsp salt

• 3-5 tbsp ice water

In a large mixing bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and flute the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes or until golden brown. Allow to cool completely.

Step 2: Make the Chocolate Filling

Ingredients:

• 1 cup granulated sugar

• 1/4 cup unsweetened cocoa powder

• 1/4 cup cornstarch

• 1/4 tsp salt

• 3 cups whole milk

• 4 large egg yolks

• 4 oz bittersweet or semi-sweet chocolate, chopped

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

In a separate bowl, lightly beat the egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan and continue to cook for another 2-3 minutes, stirring constantly.

Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth. Pour the filling into the cooled pie crust. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill in the refrigerator for at least 4 hours or until set.

Step 3: Whip the Topping

Ingredients:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

In a chilled bowl, beat the cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled chocolate filling. Optionally, garnish with chocolate shavings or cocoa powder.

Step 4: Serve and Enjoy

Once fully chilled and topped, your chocolate cream pie is ready to slice and serve. Whether for a family dinner or special celebration, this dessert delivers a rich, creamy bite every time. Store leftovers covered in the refrigerator for up to three days.