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  • Andy

Chocolate Cream Pie

Updated: Apr 27, 2020

One of Michaels's favorite desserts.

This uses the same crust as my Pecan Pie but you can also skip this step and just use a store-bought crust.



2 1/2 cups of unbleached all-purpose flour

1/2 cup of brown sugar, lightly packed

1 stick of butter, room temp

2 eggs

2 teaspoons baking powder

1 teaspoon real vanilla extract

1/2 teaspoon salt


1 cup heavy cream

3 large eggs

3 egg yolks

3/4 cup raw sugar

2 4oz bars of Ghirardelli's 100 % Cacao bars

1 stick unsalted butter, cubed

1 teaspoon real vanilla extract


1 cup of heavy cream

1/2 cup powder sugar

1 teaspoon vanilla extract


Pie Crust

In the stand mixer cream the butter and the sugar until light. Next, add the eggs and the vanilla to the bowl and cream well. In another bowl whisk together the flour baking powder and salt then slowly add it to the mixer. Once combined, dump out onto a flour work surface and form into a disc, wrap and place in the fridge for at least one hour.

Next roll the dough out to about a 12-inch circle, place in a 9-inch pie pan with the edges falling over the pan. Take a knife and remove the excess dough. Place the pie pan and dough into the freezers for 1/2 hour.

Preheat oven to 400 degrees.

Remove pie pan from the freezer and place parchment in the pan and fill with beans our pie weights. Bake for about 15 minutes, remove from oven and remove weights and parchment and place back in the oven, reducing heat to 350 degrees for 8 minutes or until the crust is golden brown. Remove oven and cool.


The first steps do is whip up the heavy cream until stiff peaks form and set it aside in the fridge.

In a double boiler melt down the chocolate bars and set aside.

In another pan for the double boiler place the sugar and all the eggs and whisk until it is very thick about 8 to 10 minutes. Remove from heat and continue to whisk for an additional 2 to 3 minutes. Next fold in the chocolate, once well-combined stir in the vanilla extract. Now stir in the butter until smooth. Remove the whipped heavy cream from the fridge and fold into the chocolate mixture.

Spoon into the bake pie crust, cover, and chill in the fridge for about 4 hours or over night.


Make this just before serving.

Place all ingredients in a stand mixer and whip until stiff.

Pipe on pie

Enjoy Cooking

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