How To Host: Chocolate Cream Pie

Chocolate cream pie is regarded as a classic dessert in my home. The chocolate cream pie is my fathers favorite kind of pie. Luckily it is a pie that is so simple to put together, it would take more energy to resist it. My chocolate cream pie is included in my three course dinner party for June the How to Host: Go Grill Girl. This is a three course dinner menu, all centered around grilling. Purchase the PDF print of the menu and all the recipe for this here.

This chocolate cream pie is a classic americana dessert. It combines creamy and decedent chocolate custard with a fresh whipped cream on top. The chocolate cream pie is a well balanced and sweet dessert that will make any father or family member happy. Make this chocolate cream pie for a barbecue or a special occasion. Either way, the chocolate cream pie is sure not to leave any leftovers, as it's too good not to eat the whole dish. The full recipe for my chocolate cream pie is below.

Ingredients for Chocolate Cream Pie

Crust

1 cup Graham Crackers, crushed 

2 tbsp. White Sugar 

½ tsp. Salt   

4 tbsp. Butter, melted

Chocolate Cream

5 Egg Yolks

½ cup White Sugar 

¼ cup Cornstarch 

2 cups Milk 

1 tsp. Vanilla 

1 tsp. Salt

1 ¼ cup Semi Sweet Chocolate Chips

Whipped Cream 

1 cup Heavy Cream 

¼ cup White Sugar 

1 tsp. Vanilla Extract 

½ tsp. Salt 

Method for Chocolate Cream Pie

1. In a food processor or blender, cut graham crackers into a fine and even texture. Add sugar, salt and melted butter and pulse until texture is like wet sand. 

2. Pour graham cracker mixture into a 9 inch pie pan, using a spatula or the flat side of a small measuring cup, press graham cracker down into the pan. Smooth over any cracks and build the graham cracker up the sides of the pie dish. 

3. Bake the crust at 350 in the oven for 15 minutes. 

4. In a small saucepan on medium low pour in milk, vanilla and salt. Let come to a simmer, while you make the egg yolk mixture. 

5. In a medium bowl combine egg yolks, white sugar and cornstarch. Using a whisk to vigorously whip the mixture until it becomes pale yellow and fluffy, about 3-5 minutes. 

6. Take the bowl over to the sauce pan, using a spoon or small ladle, continue to whisk the egg mixture while you slowly pour a ladle of hot milk. This is tempering the eggs, so they don't scramble when added to heat. Repeat this process three times, until the mixture has loosened. Then pour the entire contents of the egg mixture into the sauce pan, turn to medium heat and immediately start whisking. The mixture will start to thicken, pull off the heat when it is a pudding texture, about 2-4 minutes. 

7. Once removed from the heat, pour the pastry cream into a different heat proof bowl, DO NOT scrape the pan, just let the cream fall out. The side of the pan will be slightly more cooked so we will leave that out of the cream. While this is still hot, pour in the semi sweet chocolate chops and whisk until they are melted. Cover mixture in plastic wrap, making sure to press the plastic wrap to touch the top of the cream. Cool in the fridge for at least four hours.      

8. To assemble the pie, first whip the heavy cream in a stand mixture or hand held mixer. Whip until the cream is stiff, 3- 5 minutes. In the pie dish pan, scoop the chocolate cream into the dish, smooth with a spatula. Top with whipped cream. Serve immediately or chill in the fridge.