Description

A decadent chocolate cream pie with a crisp, all-butter pâte sablée crust and a rich, silky cooked chocolate custard. Use quality chocolate for best flavor; perfect make-ahead dessert.

Ingredients

Units Scale

For the Pastry Crust (Pâte Sablée)

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp fine sea salt
1/2 cup cold unsalted butter, cut in small cubes
1 large egg yolk
2-3 Tbsp ice-cold water

For the Rich Chocolate Filling

1 1/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup cornstarch
1/2 tsp fine sea salt
3 cups whole milk
4 large egg yolks (for tempering)
6 oz bittersweet or semi-sweet chocolate (60-70%), finely chopped
2 Tbsp unsalted butter, room temperature
1 1/2 tsp pure vanilla extract

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Instructions

Make the crust: Whisk flour, sugar, and salt in a large bowl. Cut in cold butter with a pastry blender (or fingertips) until coarse crumbs form with some pea-size bits. Whisk egg yolk with 2 Tbsp ice water; drizzle over flour and toss until dough just comes together (add remaining water if needed). Form into a flat disk, wrap, and refrigerate at least 1 hour.
Blind bake: Roll chilled dough to a 12-inch circle. Fit into a 9-inch pie dish; trim and crimp. Prick base with a fork. Freeze 30 minutes. Preheat oven to 375°F (190°C). Line with parchment and fill with pie weights; bake 15–20 minutes. Remove weights and parchment; bake 10–15 minutes more until lightly golden. Cool completely on a rack.
Start the filling: In a heavy saucepan, whisk sugar, cocoa, cornstarch, and salt. In a separate bowl, whisk yolks. Temper with about 1 cup milk while whisking. Whisk remaining milk into saucepan until smooth, then whisk in tempered yolks.
Cook the custard: Cook over medium heat, whisking constantly and scraping corners to prevent scorching. When thick bubbles appear, boil 1–2 minutes more, whisking vigorously, until very thick like pudding.
Finish & assemble: Off heat, stir in chopped chocolate, butter, and vanilla until smooth and glossy. Pour hot filling into the cooled crust; smooth the top. Press plastic wrap directly on the surface and refrigerate 4–6 hours or overnight until fully set.

Notes

Shortcut: Use a high-quality 9-inch store-bought pie crust if preferred. For extra-stable slices, chill overnight. Serve plain or with lightly sweetened whipped cream and chocolate shavings.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert, Pies
Cuisine: American

Nutrition

Calories: 550
Sugar: 45
Fat: 30
Saturated Fat: 18
Carbohydrates: 65
Protein: 8