Chocolate Creme Pie Recipe- American Special
Chocolate Creme Pie is a decadent American dessert featuring a rich, creamy chocolate filling nestled in a buttery graham cracker crust. Topped with a layer of light whipped cream and finished with chocolate shavings or dusted cocoa, this pie offers the perfect balance between indulgent sweetness and mellow creaminess. Whether served at celebrations, holidays or simply when you crave something luxurious, it’s a crowd-pleaser that shines with smooth texture, deep chocolate flavor, and comforting familiarity.
- Prep Time30 min
- Cook Time20 min
- Perform Time3 hr 30 min
- Total Time4 hr 20 min
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 graham crackers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Chocolate Filling:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
For the Whipped Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Optional Garnish:
- Chocolate shavings or curls
- Cocoa powder for dusting
Prepare the Crust:
Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Form Crust: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form a crust.
Bake: Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let it cool completely.
Make the Chocolate Filling:
Heat Dairy: In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until hot but not boiling.
Mix Dry Ingredients: In a separate bowl, whisk together granulated sugar, cocoa powder, and cornstarch.
Prepare Egg Mixture: In another bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them, then whisk the tempered egg yolks back into the saucepan with the remaining hot milk mixture.
Thicken Filling: Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This should take about 5-7 minutes.
Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until smooth.
Cool Filling: Pour the filling into the cooled pie crust, spreading it evenly. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or until set.
Prepare the Whipped Topping:
Whip Cream: In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Top Pie: Spread the whipped cream over the chilled chocolate filling.
Garnish and Serve:
Add Garnish: Garnish with chocolate shavings, cocoa powder, or other decorations as desired.
Serve: Slice and serve chilled.
Recipe Notes:
Crust Alternatives: If you don’t have graham crackers, crushed cookies (like digestive or vanilla wafers) work well; use the same ratio to achieve a similar crust.
Cocoa Quality: Use good quality unsweetened cocoa powder to deepen chocolate flavor; for extra richness, you can also stir in a bit of melting chocolate.
Tempering Egg Yolks: When mixing yolks with the hot dairy, add a small amount of the hot mixture to yolks first (tempering) to avoid scrambling.
Chilling Time: The pie must chill for at least 3 hours (longer is better) so the filling sets firm and slices cleanly.
Whipped Topping Options: For dairy-free, use coconut cream or other non-dairy whipped topping; powdered sugar and vanilla enhance flavor.
