Chocolate Cream Pie

Instagram : @bakedbyammna | Hashtag: #bakedbyammna | Youtube: Baked By Ammna

It almost feels like summer in Sweden! Yay! Today feels like the very first day of warm sunny weather with little to no wind. woop woop! And as the weather is changing what better treat to enjoy than something cold and choclatey! This yummy pie with filled with a smooth velvety chocolate pudding topped with whipped cream and chocolate shavings.. honestly there is no neat’ness or pretty’ness about this pie, its rustic and delicious! Sometimes thats all you need! 🙂

Here’s how you bake it!


Pie Crust: 

You can buy a pie crust from the store, or bake your own.

To bake your own pie crust:

  • 2 1/2 cup flour
  • 1 cup butter, chilled (its very important that the butter is very cold)
  • 1 tsp salt
  • 6-7 tbs ice cold water 

For the chocolate pudding filling:

  • 500ml (2 cups) milk
  • 375ml (1 1/2 cups heavy cream)
  • 8 tbsp butter, cold, cut into chunks
  • 100g (1/2 cup) sugar , divided
  • pinch of salt
  • 2 tbsp (1/4 cup) corn starch
  • 9 egg yolks
  • 225g dark chocolate
  • 55g milk chocolate
  • 2 tsp vanilla essence

For the cream topping:

  • 150ml whipped cream
  • 3 tbsp sugar
  • 1/2 tsp vanilla
  • grated chocolate for garnish


For the pie crust –

  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Cut into half and wrap in plastic and refrigerate for minimum 40 min (or for best results overnight)
  2. Turn the oven o to 175C (325F).
  3. Roll one of the dough balls out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Place the pie plate into the fridge for 20 min. Take it out and bake in the oven for 15 min until the pie crust is light golden brown and cooked through. Take out the oven and leave it cool completely.

For the chocolate pudding filling –

  1. In a medium saucepan over medium-high heat, bring the milk, cream, 50g (1/4 cup) of the sugar, and salt to a simmer, stirring occasionally.
  2. While the milk mixture heats, whisk together the remaining sugar, cornstarch, and egg yolks until smooth and creamy. 
  3. When the milk mixture is hot, slowly pour 1 cup of the hot liquid into the egg mixture, whisking to temper the egg yolks.  Then slowly whisk the tempered yolks back into the saucepan of simmering milk and cream.  Reduce the heat to medium and continue to cook, whisking constantly, until the mixture thickens and large bubbles start to burst on top, about 30 seconds. 
  4. Remove the pan from the heat and immediately whisk in the cubed butter and chocolate until completely melted and smooth.  Stir in the vanilla, then pour into the prepared pie crust.  Cover with plastic wrap, pressing into the surface of the filling so a skin doesn’t form, and refrigerate for 4 hours until the filling is set and chilled.

For the whipped cream topping –

  1. Whip up the whipped cream together with sugar and vanilla. Until thick. Layer it ontop of the pie and then grate some chocolate shavings on top for garnish.

And Voila!! Its done!! Super yummy, and choclatey! Enjoy!

Instagram : @bakedbyammna | Hashtag: #bakedbyammna | Youtube: Baked By Ammna


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