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Rich and luscious 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 Chocolate Cream 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.
When I was single, this is the pie I made most often. It was a childhood favorite of mine and better than birthday cake, in my opinion.
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 crazy good.
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
Our silky Chocolate Cream Pie is really terrific served with a fresh, hot cup of coffee or espresso.
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.
Thanks for PINNING!
Double Chocolate Cream Pie
Ingredients
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
Instructions
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.
Recipe Notes
- 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.
Nutrition
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.
Light as air, and melt in your mouth creamy, our Chocolate Soufflé with Bailey’s Crème Anglaise tastes luxurious and couldn’t be easier to make! 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.
Karen (Back Road Journal)
I like everything about your chocolate cream pie…especially that it is not overly sweet.
Tricia Buice
Thanks Karen!
Abbe@This is How I Cook
Wait! You married a non chocolate lover? Well, I guess opposites attract! I am so glad he loved this pie because it sounds like pure heaven to me!
Tricia Buice
Haha – thanks Abbe! My husband has other great qualities and he never met a leftover he didn’t like. Such a great guy 😉
John / Kitchen Riffs
Double chocolate? Double delightful! This looks incredible — SO GOOD! And you’re right — I need to cut small slices of this. So I can have two. 🙂
Tricia Buice
Thanks John – I like the way you think 😉
Larry
You are killing me here – not just chocolate but double chocolate – I prefer the one with the crust up the sides. I don’t often comment on desserts but this one is in my wheelhouse and rather than ” be sure to cut small slices,” I might just get a big glass of milk, a fork, and dig into the whole pie. 🙂
Tricia Buice
Haha – I hope you get to make this sometime Larry – it’s soooooo good and rich and super chocolatey. Safe travels!
Susan
When my husband and I were first married he loved the chocolate pudding pies with store bought crust that his mother made (or should I say assembled – LOL). He would absolutely love this real-deal version!
Tricia Buice
I bet he would Susan – this was a favorite of mine growing up.
Chris Scheuer
I love all of your chocolate recipes, Tricia but this one might just be my favorite! It looks so creamy, fudgy and deliciously indulgent. I love the way it holds together so well too!
Tricia Buice
Thanks Chris – it’s silky but still holds together well. If you need a chocolate fix, this is the recipe!
Gerlinde
This is heaven for chocolate lovers. Pinned!
Tricia Buice
Yes indeed Gerlinde – thanks so much for pinning!
angiesrecipes
This looks amazing! Actually all your pies are amazing 🙂 Wish I could eat those sweets as much as I want..so deadly tempting!
Tricia Buice
I wish I could eat them all the time too Angie. I have to be careful when I make desserts to be sure there are plenty of people around to eat them – or they have a home to go too quickly! So much temptation 🙂 Thank you!
sue | the view from great island
I’m in a chocolate coma! This pie looks absolutely spectacular, you’re the pie Queen Tricia!!
Tricia Buice
Chocolate coma is a good way to describe this yummy pie Sue – thank you!!!