Chocolate Cream Pie with Whipped Topping and Cocoa Dusting
Chocolate Cream Pie with Whipped Topping and Cocoa Dusting
Ingredients
For the Pie Crust
- 1 pie crust, pre-made, 9-inch
- 1 1/2 cups baking beans or pie weights, as needed for blind baking
For the Chocolate Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2 egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Whipped Topping and Dusting
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat oven to 375°F. Place a sheet of parchment paper inside the raw pie crust, ensuring it covers the bottom and sides. Fill the parchment-lined crust with baking weights.
⏱️ 5 min•🌡️ 375
- 2
Blind bake the pie crust for 15 minutes, or until the edges are lightly golden. Carefully remove the parchment paper and baking weights. Continue baking for another 5 minutes, or until the bottom is lightly golden and set. Remove from oven and let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375
- 3
While the crust cools, prepare the chocolate filling. In a medium saucepan, whisk together the granulated sugar, 1/2 cup unsweetened cocoa powder, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Add the egg yolks and whisk until well combined.
⏱️ 5 min
- 4
Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to boil gently for 1 minute, still whisking. Remove from heat.
⏱️ 10 min
- 5
Stir in the butter and vanilla extract until the butter is fully melted and incorporated. Pour the chocolate mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth consistency.
⏱️ 5 min
- 6
Pour the strained chocolate filling into the cooled, blind-baked pie crust. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Place the pie in the refrigerator to chill and set for at least 3 hours, or until firm.
⏱️ 180 min
- 7
Once the pie is chilled and set, prepare the whipped topping. In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until stiff peaks form.
⏱️ 5 min
- 8
Remove the plastic wrap from the chilled pie. Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe decorative swirls of whipped cream over the entire surface of the chocolate filling.
⏱️ 5 min - 9
Using a small sieve, dust the remaining 1 tablespoon of unsweetened cocoa powder generously over the piped whipped cream for a contrasting visual effect. Slice and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cream Pie with Whipped Topping and Cocoa Dusting
For the Pie Crust
- 1 pie crust, pre-made, 9-inch
- 1 1/2 cups baking beans or pie weights, as needed for blind baking
For the Chocolate Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2 egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Whipped Topping and Dusting
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat oven to 375°F. Place a sheet of parchment paper inside the raw pie crust, ensuring it covers the bottom and sides. Fill the parchment-lined crust with baking weights.
⏱️ 5 min•🌡️ 375 - 2
Blind bake the pie crust for 15 minutes, or until the edges are lightly golden. Carefully remove the parchment paper and baking weights. Continue baking for another 5 minutes, or until the bottom is lightly golden and set. Remove from oven and let cool completely on a wire rack.
⏱️ 20 min•🌡️ 375 - 3
While the crust cools, prepare the chocolate filling. In a medium saucepan, whisk together the granulated sugar, 1/2 cup unsweetened cocoa powder, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Add the egg yolks and whisk until well combined.
⏱️ 5 min - 4
Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to boil gently for 1 minute, still whisking. Remove from heat.
⏱️ 10 min - 5
Stir in the butter and vanilla extract until the butter is fully melted and incorporated. Pour the chocolate mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth consistency.
⏱️ 5 min - 6
Pour the strained chocolate filling into the cooled, blind-baked pie crust. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Place the pie in the refrigerator to chill and set for at least 3 hours, or until firm.
⏱️ 180 min - 7
Once the pie is chilled and set, prepare the whipped topping. In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until stiff peaks form.
⏱️ 5 min - 8
Remove the plastic wrap from the chilled pie. Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe decorative swirls of whipped cream over the entire surface of the chocolate filling.
⏱️ 5 min - 9
Using a small sieve, dust the remaining 1 tablespoon of unsweetened cocoa powder generously over the piped whipped cream for a contrasting visual effect. Slice and serve immediately.
⏱️ 5 min