Mmmmmmm! Is there anything more decadent, creamy, dreamy and delicious than a homemade dark chocolate cream pie? Nope. According to my hubby, My Best Old Fashioned Dark Chocolate Cream Pie is what chocolate dreams are made of!
Though I used special dark chocolate cocoa powder for this, it’s still very much a sweet chocolate pie, only with a more intense chocolate flavor! The best of both worlds!
This pie was SO GOOD, that I’m not going to make you wait a second longer!
So let’s get started!
First things first. I did cheat a little on this. I used a refrigerated pie crust sheet, but it actually worked out extremely well! I finished the edges doing a simple “saw blade edge” by making cuts all the way around the rim, and then gave them each a little twist!
I pierced the sides and bottom with a fork to keep it from puffing up and becoming misshapen, and baked it until golden brown!
Next comes the most important part of the pie! That incredibly creamy chocolate filling!! I used Hershey’s Special Dark cocoa powder, and though it’s a more intensely flavored cocoa, don’t be fooled into thinking that it’s going to be bitter.
No worries. It isn’t. It’s pleasantly sweet, actually!
It only takes a couple of ingredients, and the way I do it, you don’t have to worry about tempering the egg yolks and accidentally scrambling them, which completely ruins homemade cream pies.
NOPE. No scrambled eggs in MY cream pies!! The yolks are added at the begining, and everything cooks together perfectly every single time!
Just look at how gorgeous that filling is!!!
The next part is up to you.
If it were up to me, I would’ve done a meringue top, but I haven’t been able to convince my hubby yet, that meringue is not a flavorless, evil thing.
So I caved and just went with the ol’ Cool Whip stand-by. Since it was just going to be the two of us eating this whole pie, it actually worked out really well. It holds its shape, and did the job that was needed. (But I would still prefer meringue!!)
After topping the pie, I finished the top by simply finely grating some dark chocolate over the top, placed a cherry in the center, and called it done!
The filling is what makes this pie anyways. The crust and top are just to keep you from eating the whole batch of pie filling right out of the pan!
SO creamy. SO smooth. SO glossy!!!!
I tried to get a decent shot just so you could see how amazing this pie really is!
Silky smooth, and absolutely heavenly!!
It also slices like a dream, thankfully!
And if the pie isn’t enough of a gift in itself, there’s a bonus! Yes, there’s MORE!! You should have enough filling for one parfait glass of filling to indulge in all by itself! (I was thankful that I made enough to have a little extra. It kept my hubby happy while the pie had plenty of time to properly chill!!)
He’s like a large child when it comes to anything I make! And I wouldn’t want it any other way!
And when you taste this pie, it will surely bring you back to your childhood, when pies were made with love and care, and pie fillings weren’t made from a box that says “instant”.
This is just as easy to make, but with real flavor from (mostly!) wholesome ingredients! (*Minus my two cheats!) It’s quick and easy, and perfect to serve the family, for Halloween parties (due to it’s very dark and decadent color), as well as company! Hope you enjoy as much as we did!
- 1 deep dish pie crust, pre-baked and cooled
- 3 egg yolks
- 3 cups whole milk
- 1½ cups white sugar
- 3 Tbl. cornstarch
- ½ cup unsweetened Special Dark unsweetened cocoa powder, (*I use Hershey's)
- ½ tsp. salt
- 1 Tbl. butter
- 2 tsp. vanilla extract
- ⅛ tsp. almond extract
- 1 (8 oz.) tub frozen whipped topping, thawed (*can make homemade whipped cream / or make a meringue topping if that's what you like best)
- In a large saucepan (with the heat OFF), whisk together the egg yolks and the milk.
- In a medium bowl, with a second (*dry) whisk, whisk together the sugar, cornstarch, salt and cocoa powder.
- Whisk the dry ingredients into the wet ingredients in the saucepan. Turn heat to medium. Whisk continually until mixture begins to thicken and bubble (about 10-15 minutes). *I usually switch to a large spoon after it starts to heat. Make sure to scrape the bottom and sides of the pan well while heating.
- Remove from heat and add the butter, vanilla and almond extract. Stir well to combine.
- Let cool for a few minutes while continuously stirring, and then pour into the baked pie crust. Chill overnight.
- Top with whipped topping before cutting and serving.
- *If you have extra filling, just pour it into small bowls or parfait glasses and enjoy as pudding!