Classic Cooked Chocolate Cream Pie
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A traditional, from-scratch chocolate cream pie featuring a rich, stovetop-cooked pudding filling made with unsweetened chocolate and egg yolks. Chilled overnight, this vintage dessert delivers a decadent and smooth texture in a flaky crust.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 8 hours | One 9-inch pie |
🔪 Key Equipment
- Medium saucepan
- Separate saucepan
- Wire whisk
- 9-inch pie pan
- Plastic wrap
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (9-inch) | Pie Shell | Pre-baked |
| 1/4 cup | Cornstarch | |
| 1/2 cup | Sugar | |
| 1/4 teaspoon | Salt | |
| 2 cups | Milk | |
| 1 1/2 (1 oz) squares | Chocolate | Unsweetened |
| 3 | Egg Yolks | Slightly beaten, save whites for meringue |
| 2 tablespoons | Butter | Or margarine |
| 1/2 - 1 tsp | Vanilla |
Instructions
Step 1: Prepare the Base
- In a saucepan, whisk together the 1/4 cup cornstarch, 1/2 cup sugar, and 1/4 teaspoon salt.
- In a separate pan, scald the 2 cups milk with the 1 1/2 (1 oz) squares chocolate, heating until the milk is very hot and the chocolate is completely melted and smooth.
Step 2: Cook the Pudding
- Gradually add the hot chocolate milk to the cornstarch mixture, whisking constantly until smooth.
- Cook over moderate heat, stirring constantly, until the mixture thickens and comes to a robust boil. Continue boiling for 2 minutes until glossy and thick.
- Remove from heat. Temper the 3 egg yolks by slowly stirring a small amount of the hot mixture into them. Then, add the egg yolk mixture back to the saucepan, stirring well.
- Return to the heat and boil for 1 more minute, stirring constantly until smooth and thick.
Step 3: Finish and Chill
- Remove from heat and stir in the 2 tablespoons butter and 1/2 - 1 tsp vanilla until fully incorporated.
- Let the filling cool slightly, then pour it into the pre-baked 1 (9-inch) pie shell.
- Cover with plastic wrap pressed directly onto the surface of the filling and refrigerate for at least 8 hours or overnight until very firm and set.
💡 Make-Ahead & Storage: Store covered with plastic wrap in the refrigerator for up to 3 days. The long chilling time is essential for the filling to set up perfectly.
Original Recipe Scan
