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Double Chocolate Cream Pie – with a sweet, rich silky filling and an easy to make cookie crumb crust, this pie is completely moan-worthy!
Before my husband tried this pie, I warned him that it’s super chocolatey. Since he’s not a real chocolate lover (like me) I was afraid he would not like it. Ha. Not sure why I bothered to say anything because he adored it, probably as much as I do.
The chocolate filling is rich so be sure to cut small slices.
Our chocolate cream pie filling is adapted from a super old recipe my mom used to make so it’s been a favorite of mine since I was a young girl.
The crust is made with chocolate wafer cookies that are not very sweet, and the whipped cream is only lightly sweetened so this helps prevent a sugar overload. I’m not trying to wave you off from trying this chocolate cream pie, just giving you a heads up before you do. The filling is so creamy, cold and silky smooth; the perfect consistency! It truly melts in your mouth and is practically addictive.
Make this chocolate cream pie ahead of time for best results.
If you have a chocolate lover in your life (or someone that doesn’t admit to being a chocolate lover) this is a must make treat. This chocolate cream pie is best made ahead so the filling has time to cool and set up. For best results, top with whipped cream just before serving.
This Double Chocolate Cream Pie is the perfect ending to a light meal and is really terrific served with a fresh, hot cup of coffee.
Our recipe calls for good quality, unsweetened chocolate so please don’t substitute with chocolate chips.
Chocolate chips don’t melt the same as block chocolate baking bars and have a much softer texture overall. I don’t think the filling will set up correctly if you use chocolate chips and may be much too sweet to eat. I use Scharffen Berger 100% Unsweetened Dark Chocolate Baking Bar for this recipe. My local grocery store carries this brand but any good quality unsweetened chocolate baking bar will do.
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Double Chocolate Cream Pie
For the crust:
- 32 chocolate wafer cookies, broken into pieces
- 4 ½ tablespoons unsalted butter, melted
For the chocolate filling:
- 1 ½ cups sugar
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 3 cups whole milk
- 3 egg yolks, slightly beaten
- 1 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
- 3 ounces good quality unsweetened chocolate, chopped (not chocolate chips)
For the topping:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
To prepare the crust:
- Preheat oven to 350°F. Pulse cookies in food processor to fine crumbs. Add butter and process until combined. Firmly press the crumbs into bottom and up the sides of 9-inch pie plate. Refrigerate about 20 minutes or until the crust is firm. Bake in the preheated oven for 10 minutes. Cool while preparing the filling.
To prepare the filling:
- In a medium mixing bowl, whisk the eggs yolks. Set aside.
- In a large saucepan, combine the sugar, salt, cornstarch and flour. Stir milk in gradually. Add chopped chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. To temper the eggs, slowly drizzle half the chocolate mixture into the egg yolks while whisking constantly. Blend the chocolate egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Remove from the heat and add the butter and vanilla. Pour into baked chocolate crust.
- Allow the filling to cool at room temperature. Lightly cover the pie with plastic wrap (not touching the filling) and chill for at least 4 hours before serving. When ready to serve, prepare the whipped cream topping and dollop or pipe on top. Garnish with grated semi-sweet chocolate or chocolate curls if desired.
To prepare the topping:
- Beat the whipping cream, powdered sugar and vanilla with an electric mixer on low until it starts to thicken. Increase the speed to high and beat until medium-stiff peaks form. Top with shaved chocolate or chocolate curls if desired.
- Prep time and cooking time does not include cooling and refrigeration time of about 5 hours.
- Top with whipped cream just before serving.
- To make the shaved chocolate in the photo, I used a vegetable peeler and a thick bar of semi-sweet chocolate.
- For this recipe I use Nabisco Famous Chocolate Wafers.
- This pie is best made the morning you plan to serve or the day before. Keep this pie refrigerated.
Here are a few more of our favorite rich chocolate desserts you might also enjoy:
No-Bake Baileys Chocolate Cheesecake – with a chocolate cookie crust, great silky texture, subtle richness and the intense chocolate flavor that adds a luxurious flair to this no-bake dessert. Click HERE to get the recipe.
Chocolate Bundt Cake ~ a rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover! Click HERE to get the recipe.