Le Food Snob

Bittersweet Chocolate Cream Pie

Every chocolate lover’s favorite pie. And a snap to make.


  • 3/4 c. sugar
  • 1/4 c. cornstarch
  • 4 egg yolks
  • 1/2 tsp. salt
  • 2 c. whole milk
  • 1 T. unsalted butter
  • 1 tsp. vanilla
  • 8 ounces bittersweet chocolate chips
  • 1 pre-baked Perfect Homemade Pie Crust
  • sweetened whipped cream
  • chocolate shavings


  1. In a medium heavy saucepan, whisk together the sugar, cornstarch, egg yolks, and salt. Whisk in the milk. Cook over low heat for 10 to 15 minutes or until thickened to the consistency of pudding, stirring constantly.
  2. Strain the custard into a bowl. Stir in the butter and vanilla until butter is melted.
  3. In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth. Fold one-fourth of the chocolate into the custard, then fold in the remaining chocolate. Spoon the filling into the pie crust.
  4. Chill for at least 2 hours or until set. Before serving, top with whipped cream and chocolate shavings.

I opted to melt the chocolate immediately with the other ingredients rather than melting it on its own and then folding it in later. This technique worked just fine and saved me from having more dirty dishes.

To make chocolate shavings or shards, melt a handful of chocolate chips on a piece of waxed paper for 25 to 30 seconds. Spread as thin as possible across the wax paper and then freeze. Once the chocolate has frozen you can break it up over the whip cream. I tried to make thin shards but they ended up a bit wider.

I love bittersweet chocolate, so this pie was perfect for me. Not as thick or heavy as other cream pies I’ve made. Light on your fork, heavy on taste.

Recipe rating: 

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