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Double Chocolate Cream Pie Recipe


Double-Chocolate Cream Pie

Double-Chocolate Cream Pie

K. Kingsley
Who can resist the appeal of a homemade chocolate cream pie? Smooth, rich chocolate custard in a dark chocolate crust and topped with snowy mounds of whipped cream - it's simply irresistible!
The recipe call for a chocolate pastry crust, which is simple to make and tastes delicious. But if time is short, you can always use a refrigerated ready-made pastry crust in its place.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Serves 8 to 10


  • Chocolate Pie Crust (recipe)

  • Chocolate Custard
  • 2 cups milk, whole or 2 percent fat
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 2 large eggs
  • 3 tablespoons cornstarch
  • 8 ounces semisweet chocolate, chopped
  • 1/2 stick (1/4 cup) butter, cut into small pieces
  • 1 teaspoon vanilla extract

  • Whipped Cream Topping
  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Chocolate curls or shavings for garnish


1. Make the pie pastry. Press the dough into a ball, then flatten into a 1-inch round. Wrap with plastic and refrigerate until ready to use.

2. Make the custard. In a medium saucepan, bring 1 1/2 cups of the milk and the cream just to a simmer (scald), do not boil. Remove the pan from the heat.

3. In a medium bowl, whisk the remaining 1/2 cup of milk with the sugar, eggs, and cornstarch until smooth. Whisk about 1/2 cup of the hot milk mixture into the bowl. Return this mixture to the pan and bring to a gentle boil, whisking constantly. Boil, whisking constantly, for 2 minutes. Remove the pan from the heat and stir in the chocolate, butter, and vanilla until melted and smooth. Transfer the custard to a medium bowl and place a sheet of wax paper or plastic wrap directly on the surface to prevent a skin form forming. Let cool, then refrigerate until thoroughly cooled.

4. Preheat the oven to 425°F. Lightly dust a work surface with cocoa and roll the dough out to a 13-inch diameter circle. Line the pie plate with the dough. Trim the edge of the pastry to 3/4-inch. Fold the pastry edge under to form a rim and crimp the edges. Line the dough with a double thickness of aluminum foil and bake for 10 minutes. Reduce the oven temperature to 350°F., remove the foil, and bake until the edges are lightly browned, about 10 minutes more. Set the pie crust on a wire rack and cool completely.

5. Pour the custard into the cooled pie shell. Loosely cover and chill for at least 3 hours or up to 12 hours.

6. Just before serving, make the topping. Beat the cream, sugar and vanilla in a medium bowl with an electric mixture on medium-high speed until stiff peaks form when the beaters are lifted. Spread the whipped cream over the pie and decorate with chocolate shavings.

Recipe Notes

• Heavy cream whips best when the cream, bowl, and beaters are all cold. Check the stiffness by lifting the beaters often once the cream starts to thicken. Overbeating the cream will turn it to butter.

• The pie pastry can be made ahead; wrap with plastic and refrigerate up to 3 days or freeze up to 3 months.
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