Everyday Delicious Kitchen: Seasonal : Winter

This easy chocolate cream pie is smooth, rich, and decadent, for the perfect old-fashioned chocolate cream pie recipe everyone will love.

I consider myself more of a cook than a baker. Sometimes desserts intimidate me, so if I’m making one, go easy on me, please. This chocolate cream pie recipe is my idea of a classic, easy dessert that’s perfect for non-bakers like myself. This chocolate cream pie can be made with a store-bought frozen crust (pre-cooked and cooled), or you can go the homemade route (pro-tip: I always keep pie dough in my freezer in case the mood strikes) and my no-fail, go-to all-butter pie crust is perfect for this recipe. I recommend using high-quality chocolate and cocoa powder (Dutch) in this recipe, for the best chocolate flavor. The chocolate pudding filling comes together in no time on the stove (you have to allow at least two hours for it to chill and set before eating, but I can assure you it’s worth the wait!). Let’s dig into this classic chocolate cream pie, shall we?

What’s in This Chocolate Cream Pie

I think what makes this chocolate cream pie the best is using milk with a higher fat percentage (I like using whole in this), good quality cocoa powder (Dutch process is best), and high-quality chocolate. Also, homemade whipped cream, forever and always.

Pre-cooked pie shell (this can be frozen store-bought or one you make ahead of time)
Sugar
Cornstarch
Unsweetened cocoa powder
Milk (preferably whole)
Bittersweet chocolate (you could use chips for this, or cut up a bar)
Vanilla extract
Kosher salt (Lauren’s recipe doesn’t call for any salt, but I like adding a pinch to help balance out all of the flavors)
Whipped cream
Chocolate shavings

Tip: If making your own whipped cream, simply combine 1 ½ cups heavy cream, ¼ cup of powdered sugar, and ¾ teaspoon vanilla in a stand mixer fitted with a whisk attachment and whip until you have soft peaks.

Chocolate Cream Pie on a plate with whip cream foodiecrush.com

How to Make Chocolate Cream Pie

If you’ve never made a chocolate cream pie before, you might be intimidated, but trust me, you shouldn’t be. Lauren uses a pre-made pie shell which helps simplify things, and the homemade chocolate pudding filling comes together quickly and easily on the stove (yep, other than the crust, this is a no-bake pie)! The hardest part is waiting 2 hours for it to chill and set…

Here’s how to make this chocolate cream pie:

Make the filling. In a small saucepan, use a rubber spatula or wooden spoon to stir the sugar, cornstarch, and cocoa powder together. Whisk in milk and place over medium heat until the mixture comes to a boil and starts to thicken. Once hot and thick remove from heat and stir in chopped chocolate and vanilla.
Chill and set. Pour into the pie pan and cover with plastic wrap. Be sure to place the plastic wrap directly on the filling. Refrigerate for 2 hours or until completely chilled and the plastic wrap comes off clean.
Slice and serve. Cut pie into 8 pieces and top with dollops of cream and chocolate curls and serve.
Tip: Use a vegetable peeler on a bar of chocolate to make those chocolate shavings.

Why Did My Chocolate Cream Pie Not Set?

This pie filling is thickened with cornstarch and no eggs or egg yolks. You can make chocolate pudding or chocolate cream pie either way (with or without eggs), but you definitely need a thickening agent like cornstarch or flour. In this case, cornstarch works like a charm because it has a smoother, finer consistency and won’t impart a taste the way flour does. Using cornstarch and cooking it long enough on the stove (so that the pudding is starting to boil and so that it coats the back of a wooden spoon) will ensure your chocolate cream pie filling is nice and set.

5 from 2 votes

Chocolate Cream Pie

This easy chocolate cream pie is smooth, rich and decadent, for the perfect old-fashioned chocolate cream pie recipe everyone will love.

CourseDessert

CuisineAmerican

Keywordchocolate cream pie

Prep Time2

Cook Time10

Total Time2 10

Servings

Calories241kcal

Ingredients

For the filling

½ cup granulated sugar
3 tablespoons cornstarch , sifted
4 tablespoons unsweetened cocoa powder , sifted
2 cups milk
2 oz bittersweet chocolate , chopped
½ teaspoon vanilla
pinch kosher salt , (optional - Lauren's recipe doesn't include any but I like addint just a bit)

toppings

sweetened whipped cream
chocolate shavings

1 9-inch pie shell, cooked and cooled

1 9-inch pie shell, cooked and cooled

Instructions

In a small pot, stir sugar, cornstarch, and cocoa powder together. Whisk in milk and place over medium heat until the mixture comes to a boil and starts to thicken. Once hot and thick remove from heat and stir in chopped chocolate and vanilla. Pour into pie plate and cover with plastic wrap. Be sure to place the plastic wrap directly on the filling. Refrigerate for 2 hours or until completely chilled and the plastic wrap comes off clean.
Cut pie into 8 pieces and top with dollops of cream and chocolate shavings and serve.

Nutrition

Thanksgiving Recipes

This simple toast stacked with protein from ricotta cheese, hard-boiled egg, and smoked salmon makes for a supreme breakfast, brunch, lunch, or snack.

Smoked Salmon with Egg and Ricotta Toasts foodiecrush.com

This ricotta toast is an all-star treat for me. Perfect for breakfast, brunch, or when the lunch hangrys hit, its balanced flavor totally delivers. Herby ricotta gets spread on toasted French bread for perfectly velvety bites that complement the crispy bread’s tender crunch. It’s topped with slices of creamy hard-boiled egg with salty flecks of smoked salmon that taste straight-up great together. I like mine topped with even more minced red onion and sprinkles of the herbs used in the ricotta. I then finish it off with a big squeeze of fresh lemon juice that cuts through the richness of the egg and ricotta. The result? Luscious layers of greatness.

Smoked Salmon and Ricotta Toasts ingredients foodiecrush.com

What’s in Ricotta Toast with Smoked Salmon and Egg

French bread—I buy mine from a local bakery, a combo of soft French bread and sturdy sourdough I just love
Ricotta cheese—a good quality brand that isn’t dry or chalky makes all the difference. I like Belgioso
Fresh dill and chives
Lemon zest and lemon juice
Smoked salmon—you can use lox for a non-smoked flavor instead
Hard-boiled eggs
Smoked salmon
Kosher salt and cracked black pepper
Red onion

ricotta with herbs in bowl foodiecrush.com

First, Mix the Herbed Ricotta

I use ricotta in my cheesy lasagna and dolloped on this roasted beet salad, making them both extra luxe. But when it’s mixed with plenty of chopped herbs and a touch of citrus, that’s when ricotta really stands out.

In this recipe, any combo of fresh spring herbs will work. Here I chose chives and dill that match the smoked salmon well, but mint and basil would be tasty too.

Season the ricotta with salt and pepper. Kosher salt really brings out the subtle flavor in the cheese, and freshly ground black pepper is a must.

Lemon zest with juice gives the cheese zing. Add both zest and juice to the mix. Lemon zest is more flavor intense while the juice makes the ricotta smooth.

Make ricotta cheese extra fluffy by whipping it in the food processor or blender. Ricotta cheese aerates to become light and fluffy when it gets a spin.

Toast the Bread

You could certainly use any type of bread, but crusty French bread is my favorite. Sourdough, rye, or even wheat toast works well too.

Next Up, Add Sliced Hard Boiled Egg

For years I had the toughest time cooking eggs that peeled effortlessly. I finally figured out the exact method and hard-boiled egg cooking times that make this task simple every time.

To get a cleanly sliced hard-boiled egg, I LOVE this durable aluminum egg slicer.

Top With Smoked Salmon

Pile the egg with paper-thin slices of smoked salmon or lox. What’s the difference? Lox is cured in a salty spice blend whereas smoked salmon may or may not be cured but is always smoked for a lightly smoked flavor. Either one works here.

I like to pile my salmon slices in ribbons for a pretty presentation, plus a meatier bite.

Finish With More Herbs, Minced Onion, and Lemon

Choose herbs that complement fish. Fresh dill, chives, and minced onion go on top of this bread. I’ve also used capers and minced green olive. Or, give it a slather of avocado if you’re feeling it.

Finish with a squeeze of lemon juice. A little acid cuts the richness of the ricotta, egg, and salmon. It’s the bright bite to this toast.

5 from 5 votes

Smoked Salmon With Ricotta and Egg Toasts

This simple toast stacked with protein from ricotta cheese, hard-boiled egg, and smoked salmon makes for a supreme breakfast, brunch, lunch, or snack.

CourseBreakfast

CuisineAmerican

Keywordtoast

Prep Time5

Cook Time5

Total Time10

Servings

Calories369kcal