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Classic Chocolate Cream Pie

A rich, custard-style chocolate pie with a silky pudding filling and toasted meringue topping made with real melted chocolate instead of cocoa for a deeper, smoother taste.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pie Filling:
  • 6 oz dark chocolate 60–70%, finely chopped
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 5 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 pre-baked 9-inch pie crust
  • For the Meringue:
  • 5 egg whites
  • 1/8 tsp salt
  • 4 tbsp fine granulated sugar

Equipment

  • Heavy-bottomed saucepan
  • 9-inch pie pan
  • Fine mesh strainer/sieve
  • Heatproof mixing bowl
  • Whisk
  • Plastic wrap

Method
 

  1. Preheat the oven to 350°F. Prepare the pie crust in a 9-inch pie pan, poke holes with a fork, and bake for about 20 minutes until lightly golden.
  2. In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. In a separate bowl, combine egg yolks, milk, and cream, then gradually whisk this into the dry mixture.
  3. Cook over medium heat, stirring continuously, until the mixture bubbles and thickens, about 5–10 minutes. Whisk out any lumps.
  4. Remove from heat and stir in the chocolate, butter, and vanilla until smooth and glossy.
  5. Strain the custard through a fine mesh sieve into the baked crust to remove any lumps.
  6. In a mixing bowl, whip the egg whites, salt, and sugar on high speed for 3–5 minutes until soft peaks form.
  7. Spread the meringue evenly over the chocolate filling, sealing the edges. Bake uncovered for about 10 minutes until the peaks turn lightly golden.
  8. Chill in the refrigerator for at least 6 hours before slicing and serving.

Notes

  • Do not cook the filling on high heat the eggs can scramble if rushed.
  • Use a heavy-bottomed saucepan to prevent overheating and ensure a smooth texture.
  • If the filling turns grainy, it was likely cooked too long or too hot; lower the heat and stir more often next time.
  • Store in the fridge, covered, for up to 4 days. Freezing is not recommended, as the texture can turn watery or grainy.
  • For a gluten-free version, Cup4Cup gluten-free flour has worked well for others (not personally tested).
Pro Tip: Prepare all your ingredients and equipment including your heatproof bowl and fine mesh strainer before you start cooking. Once the filling begins to thicken, it happens fast, and you'll need to act quickly to keep it smooth and prevent overcooking.