Description
A rich and decadent chocolate cream pie with a buttery crust, perfect for any occasion.
Ingredients
Scale
- 1 9 inch pie crust (blind baked)
- 2 large eggs (room temperature)
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 ounces unsweetened chocolate (melted and cooled)
- 3 tablespoons cocoa powder
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup salted butter (melted)
Instructions
- Preheat your oven to 325 °F. Set your blind baked pie crust to the side.
- In a large bowl, whisk eggs, sugars, melted chocolate, cocoa powder, cream, cornstarch and vanilla. Gradually whisk in the melted butter.
- Pour the mixture into the prepared crust. Cover the pie crust edge with foil to prevent it from overbrowning.
- Bake until the center is no longer jiggle and a knife inserted in the center comes out clean, around 35-40 minutes. Do not underbake!
- Remove from the oven and take off the foil. Cool on a wire rack then cover and transfer to the refrigerator for at least 3 hours until fully chilled.
Notes
- This pie is best served chilled.
- Make sure to use room temperature eggs for better mixing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg