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Grandma’s Chocolate Cream Pie

This decadent pie features a silky, pudding-like chocolate filling nestled in a flaky pre-baked pie crust and topped with homemade whipped cream and a dusting of chocolate shavings. It’s a timeless dessert that balances rich cocoa flavor with comforting creaminess, perfect for family gatherings or a special treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 9-inch pre-baked pie crust (homemade or store-bought)
Chocolate Filling
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
Whipped Cream Topping
  • 1 cup heavy whipping cream cold, for topping
  • 2 tablespoons powdered sugar for topping
  • ½ teaspoon vanilla extract for topping
  • Optional garnish: chocolate shavings or cocoa dust

Equipment

  • Medium saucepan
  • Whisk
  • Small mixing bowl
  • Measuring cups and spoons
  • Pie dish or plate

Method
 

  1. Place your pre-baked 9-inch pie crust on a flat surface and allow it to cool completely if it’s warm.
  2. In a medium saucepan, whisk together ¾ cup granulated sugar, ⅓ cup unsweetened cocoa powder, ¼ cup cornstarch, and ¼ teaspoon salt until the mixture is smooth and lump-free.
  3. Gradually whisk in 3 cups of whole milk, ensuring the mixture becomes silky and smooth. Place the saucepan over medium heat and whisk constantly for 7–9 minutes until the mixture thickens and begins to bubble.
  4. In a small bowl, whisk the 4 large egg yolks. Slowly add about ½ cup of the hot chocolate mixture to the yolks, whisking constantly to temper them. Then, pour the tempered yolks back into the saucepan.
  5. Add 2 tablespoons of unsalted butter and 1 teaspoon of pure vanilla extract to the saucepan. Continue cooking until the filling is beautifully thickened and all ingredients are well incorporated.
  6. Pour the velvety chocolate filling into the cooled pie crust. Refrigerate the pie for at least 4 hours (or overnight) until the filling is set.
  7. Just before serving, whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Spread or pipe the whipped cream over the set chocolate filling.
  8. For the finishing touch, optionally garnish with chocolate shavings or a light dusting of cocoa powder before serving.

Notes

This chocolate cream pie can be prepared ahead of time, making it a stress-free dessert option for gatherings. You can experiment with substitutions like almond or oat milk for a dairy-sensitive version, or use arrowroot powder in place of cornstarch, ensuring the final treat still delivers that rich, nostalgic flavor.