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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
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
Pure Vanilla Extract
1 tsp pure vanilla extract
Sea Salt
1 pinch sea salt
Heavy Whipping Cream
3/4 cup heavy whipping cream
Unsalted Butter
3/4 cup unsalted butter
softened
WHIPPED TOPPING
Powdered Sugar
1/2 cup powdered sugar
Heavy Whipping Cream
1 1/4 cups heavy whipping cream
Pure Vanilla Extract
1 tsp pure vanilla extract
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
GLUTEN FREE
LACTOSE FREE
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?