Most Favourite Chocolate Cream Pie
Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
4 hrsThis chocolate cream pie goes harder than the average diner version with two kinds of chocolate stirred into the custard base. Unsweetened gives the filling its deep, cocoa-forward backbone while semi-sweet chocolate rounds out the sweetness, both melting into a silky pudding thickened with flour, cornstarch, and tempered yolks.
The rum is the upgrade. A tablespoon stirred into the warm filling and a teaspoon whipped into the cream topping add a quiet adult complexity that lifts the pie beyond a kids-dessert reputation. Vanilla and a knob of butter at the end mount the filling into something glossy and rich.
Pro Tips
- Cover the surface of the filling with plastic wrap, not the rim of the pie. Direct contact stops a skin from forming on the chocolate pudding as it cools.
- Temper the yolks slowly. Pour a few teaspoons of hot pudding into them first, whisking, before adding more. Cold yolks dumped into a hot pot scramble in seconds.
- Chill at least 3 to 4 hours before slicing. The filling needs that time to fully firm up, and warm chocolate cream pie collapses on the plate.
- Pipe the whipped cream just before serving. Whipped cream weeps and softens within hours on the pie, which gives you a sad-looking dessert the next day.
Variations
- Swap the rum for bourbon, Frangelico, or coffee liqueur for a different flavor angle.
- Use a graham cracker crust or chocolate cookie crumb crust instead of pastry for a no-bake bottom.
- Top with toasted coconut or chopped toasted hazelnuts along with the grated chocolate for added texture.
Ingredients
semi-sweet, chopped, or 1/3 cup semisweet chocolate chips, null, null
Directions
Prepare the pie shell according to the recipe directions. Bake and let cool on a rack before filling.
In a heavy saucepan, combine the sugar, flour, constarch, and salt. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps. Add the chopped chocolates.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute. Remove from the heat.
Gradually stir a few teaspoon of the pudding mixture into the beaten yolks, mixing constantly until blended.
When you have added about ½ cup, pour the yolk mixture back into the pan, stirring until combined. Cook, stirring constantly, for 2 minutes, until thick and smooth.
Remove from the heat. Add the butter gradually. Stir in the 1 tablespoon rum and vanilla.
Pour the filling into the baked crust. Cover the surface of the filling with plastic wrap. Let cool. Refrigerate for 3 to 4 hours, or until firm.
The pie can be held in the refrigerator for up to 24 hours. Just before serving, whip the cream until soft peaks from.
Add the confectioners sugar and 1 teaspoon rum and beat until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the grated chocolate.
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