Best Classic Chocolate Cream Pie Recipes

CLASSIC BETTY CROCKER CHOCOLATE CREAM PIE image

Number Of Ingredients 9

1 9-inch pie shell -- baked
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks -- slightly beaten
2 ounces unsweetened chocolate -- melted
1 tablespoon plus 1 teaspoon vanilla
sweetened whipped cream -- optional or Meringue

Steps:

Bake pie shell. Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in melted chocolate and vanilla. Immediately pour into baked pie shell. Press plastic wrap onto filling. Refrigerate at least 2 hours. Serve with sweetened whipped cream, if desired.

Classic Chocolate Cream Pie image

Provided by Susan Feliciano

Categories Chocolate

Time 20m

Number Of Ingredients 11

5 sections (½ oz each) hershey's unsweetened chocolate baking bar, broken into pieces
3 c whole milk, divided
1 1/3 c sugar
3 Tbsp all purpose flour
3 Tbsp cornstarch
1/2 tsp salt
3 egg yolks
2 Tbsp butter
1 1/2 tsp vanilla extract
1 baked pie crust (9-inch) or crumb crust
sweetened whipped cream (optional)

Steps:

1. Combine chocolate and 2 cups milk in medium saucepan. Cook over medium heat, stirring constantly, just until mixture boils. Remove from heat and set aside.
2. Stir together sugar, flour, cornstarch and salt in medium bowl. Whisk remaining 1 cup milk into egg yolks in separate bowl; stir egg mixture into sugar mixture. Gradually add to the chocolate mixture. Cook over medium heat, whisking constantly, until mixture boils; boil and stir for 1 minute. Remove from heat; stir in butter and vanilla.
3. Pour into prepared crust and press plastic wrap directly onto surface. Cool, then refrigerate until well chilled. Top with whipped cream, if desired.
4. Another option: Using the 3 egg whites left from getting your egg yolks, make a meringue topping. 1~ Whip egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually whip in 1/4 cup sugar until stiff peaks form and mixture glistens. 2~ Spread on top of cooled pie, forming swirls and peaks. Bake in preheated 400° oven about 7 minutes until meringue is lightly browned.

Classic Chocolate Cream Pie image

Provided by ratherbeswimmin

Categories Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 store-bought chocolate cookie pie crust (oreo crust, 9 to 9 1/2-inch)
3/4 cup sugar, plus
2 tablespoons sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
3 ounces unsweetened chocolate, coarsely chopped
3/4 cup cold whipping cream
3 tablespoons powdered sugar

Steps:

Prebake the store-bought crust according to package directions; let crust cool.
In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
Add the powdered sugar and continue to beat until stiff but not grainy.
Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.