EASY Chocolate Cream Pie recipe

Some would say that Fall is the season of pies, and I can't totally disagree with that. The thing about pie is that it certainly requires a bit more time... Not this one! This simple Chocolate Cream Pie requires NO pastry and NO rolling. The base is a simple press-in crust that is made from 4 simple ingredients in one bowl. The filling is also a cinch to make with just chocolate, cream, honey and egg. It is so silky smooth and will be a hit at your dinner party!

WHY YOU WILL LOVE THIS RECIPE:

• Easy no-roll crust - the crust for this chocolate cream pie is a simple mixture of flour, sugar, butter and salt. You rub all the ingredients together in a bowl and press it into the tart pan.

• Tender homemade crust - say goodbye to store-bought biscuit crumbs that don't really taste of much chocolate and made with bland oil.

• Smooth chocolate cream pie filling - you only need 5 ingredients to make this luscious chocolate filling. It is so silky smooth. Salt is optional but recommended - it really enhances the chocolate flavour.

• Quick and simple recipe - the beautiful thing about this recipe is that you don't even need to make pastry for the crust. You don't even need to use a rolling pin to make this homemade version - just press it into the pan! It is so easy to make!

INGREDIENTS FOR CHOCOLATE CREAM PIE

• Dark chocolate - I prefer dark chocolate with at least 60% cocoa for this recipe, however anything between 50 and 70% cocoa solids will work.

• Cream - I use half & half cream in this recipe which has 10% milkfat. It makes a lighter custard with a strong chocolate taste. You can also use whipping cream with 35% milk fat, and in this case I would recommend using ½ cup whipping cream plus ¼ cup milk.

• Honey - besides adding a bit of sweetness to balance the dark chocolate, honey will keep the filling silky smooth and extra glossy. That's because it is a liquid sugar which binds water and prevents the filling from drying out.

• Egg - one whole egg sets the filling gently to make a smooth custard.

• Salt - salt is so important to enhance the chocolate taste!

STEP BY STEP INSTRUCTIONS

First for this dark chocolate truffle tart, we need to make the simple chocolate crust.

• STEP 1). Combine dry ingredients. Combine flour, brown sugar and salt in a medium bowl and rub together to combine evenly and remove any lumps of sugar.

• STEP 2). Add the melted butter and mix together until well blended. I like to use my hands to make sure it is uniform and the mixture will come together in soft clumps.

• STEP 3). Press, Chill & Bake. Tip the mixture into an 8-inch round tart pan and press it evenly into the bottom and up the sides. Place it in the fridge for 10 minutes. Preheat oven to 350°F. Prick the chilled crust several times with a fork and bake for 10-15 minutes.

• STEP 4). Cool. Transfer pan to a wire rack to cool. Reduce oven temperature to 325°F for the filling.

STEP BY STEP INSTRUCTIONS FOR THE CHOCOLATE TRUFFLE FILLING:

This recipe is incredibly easy and you will be surprised at how simple it is for how extravagant it looks! Seriously... the most work is just chopping the chocolate!

• STEP 1). Place the chopped chocolate in a heatproof bowl.

• STEP 2). Heat up the cream and honey until it simmers then pour it over the chocolate.

• STEP 3). Stir until chocolate is melted and smooth.

• STEP 4). Mix in salt and egg until thick and glossy.

• STEP 5). Bake. Pour the chocolate custard into the pre-baked crust and bake for 15-20 minutes at 325 degrees F until the edges are set with just a slight wobble in the center. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours before slicing.

EXPERT BAKING TIPS

• Do not over-bake the filling. This is a really important step. Over-baking the filling can result in a less-than-silky texture. Bake until the edges begin to bubble slightly but the center is still just slightly wobbly. The egg is what sets this filling into a firm but silky custard texture, and it will continue to cook and set with the gentle residual heat of the tart itself as it is cooling.

• Use a lower oven for the filling. I bake this at 325 degrees F to ensure that the filling cooks evenly and gently.

• Use a high quality chocolate - this should be chocolate that you prefer to eat. Since the filling is mostly made of chocolate, it is important that it has a nice taste. "Baking" chocolate is a marketing thing - most chocolate is good for baking as long as it is of higher quality without added hydrogenated oils or excess sugar.

RECIPE FAQ

What type of chocolate is best for chocolate cream pie?

For this recipe you should absolutely use dark chocolate. That can be anywhere from 50-75% cocoa solids. My preference is for 70% because I prefer the intensity and also the quality that comes with darker chocolate, but if you have a sweeter palate, then choose something around the 60% mark.

How do I know when the filling is set?

This tart is baked when the edges look set with a few bubbles maybe at the surface but the center should have a slight jiggle. Since this is essentially a chocolate custard, the eggs require gentle cooking and the filling will continue to set as it cools to a nice silky consistency.

How should I serve chocolate cream pie?

This pie is best served at room temperature. It is also delicious cold, but it will have a firmer texture. I prefer to serve it with a dollop of lightly sweetened freshly whipped cream. Simply combine 1 cup of cold whipping cream with 1 tablespoon of sugar and beat until soft peaks form.

If you love chocolate, check out these recipes!

EASY Chocolate Cream Pie Recipe

Christina Marsigliese

Easy chocolate cream pie with a silky dark chocolate filling and one-bowl, no-roll crust!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Chill Time 2 hours hrs

Servings 8 servings

Ingredients

  

Crust:

• 1 cup 142g all-purpose flour
• ¼ cup 55g packed light brown sugar
• ¼ teaspoon salt
• 5 tablespoon 70g melted butter, cooled

Filling:

• 5 ½ oz 160g dark chocolate (60-70% cocoa) coarsely chopped
• ¾ cup 180ml half & half 10% cream or you can use heavy cream (see notes in the post)
• 2 tablespoon 30ml honey
• ⅛ teaspoon salt
• 1 large egg at room temperature

Instructions

 

• Preheat oven to 350°F.
• For the crust, combine flour, brown sugar and salt in a medium bowl and rub together to combine evenly and remove any lumps of sugar. Add the melted butter and mix together until well blended. I like to use my hands to make sure it is uniform and the mixture will come together in soft clumps.
• Tip it into the base of an 8-inch round tart pan with removable bottom and press it evenly into the bottom and slightly up the sides to form an edge. Bake for 10-15 minutes until the pastry looks matte and feels dry to the touch. Transfer pan to a wire rack to cool.
• Reduce oven temperature to 325°F
• For the filling, place chopped chocolate in a heatproof bowl and set aside. Combine cream and honey in a small saucepan over medium-low heat and bring it to a simmer. Remove from heat and pour it over the chocolate. Add salt and whisk until completely melted, smooth and glossy. Add the egg and whisk until smooth, thick and glossy.
• Pour the chocolate custard into the pre-baked crust and bake for 15-20 minutes until the edges are set with just a slight wobble in the centre. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours. Top with whipped cream just before serving.