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Divine Chocolate Cream Pie

Discover the sweet and indulgent world of a Divine Chocolate Cream Pie. A chocolate lover's dream come true, with a rich chocolate filling, silky whipped topping, and a ready-made pie crust. Not even Village Inn or Baker's Square can beat this homemade treat.
4
40 min
TOTAL TIME
525
CALORIES
$0.91
PER SERVING
Divine Chocolate Cream Pie
Ingredients
PIE CRUST
12 SERVINGS
9 Inch Pie Crust
1 whole 9 inch pie crust
store bought
FILLING
Pure Vanilla Extract
1 tsp pure vanilla extract
Eggs
3 large eggs
Granulated Sugar
1/4 cup granulated sugar
Powdered Sugar
1 cup powdered sugar
Semi Sweet Chocolate
8 oz semi sweet chocolate
melted
Heavy Whipping Cream
3/4 cup heavy whipping cream
Sea Salt
1 pinch sea salt
Unsalted Butter
3/4 cup unsalted butter
softened
WHIPPED TOPPING
Pure Vanilla Extract
1 tsp pure vanilla extract
Powdered Sugar
1/2 cup powdered sugar
Heavy Whipping Cream
1 1/4 cups heavy whipping cream
Directions
PIE CRUST
30 min
PREP TIME
10 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 450 degrees Fahrenheit. Unroll the store-bought pie crust into a 9-inch round pie plate and pinch the edges to form a crust. Prick dough with a fork or add pie weights on top of the crust.
2
Bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife. Set aside to cool.
FILLING
3
In a large bowl, cream softened unsalted butter, granulated sugar, powdered sugar, and pure vanilla extract with an electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.
4
Add melted semi-sweet chocolate and beat for 60 seconds, pausing and scraping down the sides once halfway through.
5
Add eggs one at a time, beating on medium speed for 2 minutes after each addition.
6
In a separate bowl, whip ¾ cup of heavy whipping cream until stiff peaks form. Fold the whipped cream into the chocolate mixture by hand until homogenous.
WHIPPED TOPPING
7
In another bowl, beat 1 ¼ cups of heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
ASSEMBLY
8
Evenly spread the chocolate filling into the baked and cooled pie crust.
9
Top with the whipped topping using a spatula or pipe the whipped topping on top with a decorator's tip for a pretty design.
10
Place the pie in the refrigerator to chill for at least 4 hours or overnight. Serve cold and enjoy!
Health Info
Macros
44g
CARBS
37g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is a chocolate pie?
What are the ingredients needed to make a chocolate pie?
Can I use a pre-made pie crust for a chocolate pie?
What is the best kind of cocoa powder to use for a chocolate pie?
Can I use a dairy-free milk alternative for a chocolate pie?
How can I prevent my chocolate pie filling from becoming lumpy?
Can I make a chocolate pie ahead of time?
What can I use as a topping for my chocolate pie?
Can I freeze my chocolate pie?
How can I make a healthier version of chocolate pie?