Chocolate Cream Pie
Prep time: 90 mins
Total time: 1 hour 30 mins
  • 1 graham cracker pie crust
  • 2 tbsp unsalted butter
  • 1 cups semisweet baker's chocolate, chopped
  • 1 tsp vanilla extract
  • ⅔ cup granulated sugar
  • 3 tbsp cornstarch
  • 2 tbsp unsweetened cocoa powder
  • ⅛ tsp salt
  • 3 egg yolks
  • 1 cup heavy cream
  • 1½ cups milk
  • 2 cups whipped topping
  1. Add chopped chocolate, butter, and vanilla extract in a heat-proof mixing bowl and set aside.
  2. In a medium saucepan away from heat, whisk together sugar, cornstarch, cocoa and salt.
  3. Whisk in ¼ cup of cold heavy cream until the mixture is smooth. Repeat with another ¼ cup of the cream.
  4. Whisk in the egg yolks.
  5. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
  6. Bring to a boil, whisking constantly and boil for 1 minute as mixture thickens.
  7. Remove the pan from the heat and pour the mixture over chocolate and butter and whisk until melted and smooth.
  8. Place plastic wrap over the top layer to prevent skin formation on the surface and refrigerate for 1 hour.
  9. Scoop into pie shell with a spatula and smooth out.
  10. Pipe whipping cream over the top, and top with sliced almonds and chocolate shavings if desired.
Makes 1 pie
Recipe by My San Francisco Kitchen at