Silky Chocolate Cream Pie has an amazing flaky pie crust filled with a creamy, homemade chocolate pudding, that’s topped with sweet whipped cream and chocolate shavings! If you’re one of our faithful readers (thank you so much!) then you know that my Mom makes the best pies. Like her Coconut Cream Pie or Brown Paper Bag Apple Pie, which are two of John’s favorites. Well, I’m finally sharing her Silky Chocolate Cream Pie recipe. Now, we’ve been making this incredible pie for about 35 years, and we’ve made it several times since I started this blog. But, unfortunately, I was never able to capture some pictures before our family devoured it. This time I was ready with camera in hand and here it is today.
This pie has the perfect combination of a buttery crust, rich chocolate pudding, creamy whipped cream and of course the chocolate shavings are the best!
Here’s a cool little story about this recipe. My Mom had a friend, Helen who’s father owned a bakery in Detroit many years ago. Helen submitted a few of her Dad’s recipes to our church cookbook back in 1979, and my Mom has been making this pie ever since. So, it’s definitely another tried & true recipe and we couldn’t wait to share it with you!
Homemade chocolate pudding:
- In a heavy saucepan combine the sugar, cornstarch, cocoa powder and salt.
- Add the eggs and blend well.
- Slowly pour in hot milk stirring constantly. Cook and stir over medium heat until thickened and smooth.
- Remove from heat, add the vanilla and butter and stir until well blended. Cover and chill in the refrigerator.
Homemade flaky pie crust (see steps here):
Preheat oven to 400 degrees F.
- Cut the shortening into cubes. Measure the flour and salt into a mixing bowl, then add the shortening. Mix the shortening through your fingers into the flour until pea-sized. Add the ice water and mix just until it forms a ball.
- On a clean counter dusted with flour, knead the dough a few times. Roll out to 1/4″ thick. Fold the dough in half and place it in a 9″ pie pan. Unfold the dough and press it evenly into the bottom and sides of the pan. Cut around the outside edge with a knife.
- Bake in a preheated 400 degrees F oven 15-18 minutes, or until light golden brown. Cool completely before filling with the cooled pudding.
- Pour the chilled pudding into the cooled pie crust and smooth evenly.
Sweet whipped cream (see steps here):
- Pour the heavy cream, confectioners sugar and vanilla in a mixing bowl. With the mixer on low speed beat until slightly thickened. Increase speed to medium and then high, and beat until stiff peaks.
- Smooth the sweet whipped cream evenly over the chocolate pudding and sprinkle with the chocolate shavings.
Our Silky Chocolate Cream Pie is beautiful, absolutely delicious and kids of all ages love it!
We hope you try our Silky Chocolate Cream Pie and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
Also, please consider giving this recipe a star rating, sharing it or leaving a comment. Thanks, we really appreciate it!
Silky Chocolate Cream Pie
Ingredients
Chocolate pudding:
- 1 cup white sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups hot milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
Pie crust:
- 1 cup unbleached or all-purpose flour
- 1/2 cup vegetable shortening, 1/2 stick Crisco
- 1/2 teaspoon salt
- 1/4 cup ice cold water
Sweet whipped cream:
- 1 cup heavy cream, chilled and very cold
- 3 tablespoons powdered sugar, or to taste
- 1 teaspoon vanilla extract
Topping:
- 1.55 ounces milk chocolate (1.55 oz bar)
Instructions
Chocolate pudding:
- In a heavy saucepan combine the sugar, cornstarch, cocoa powder, and salt. Add the eggs and blend well. Slowly pour in hot milk, stirring constantly. Cook and stir over medium heat until thickened and smooth. Remove from heat, add the vanilla and butter and stir until well blended. Cover and chill in the refrigerator.
Pie crust:
Preheat oven to 400 degrees F.
- Cut the shortening into cubes. Measure the flour and salt into a mixing bowl, then add the shortening. Mix the shortening through your fingers into the flour until pea-sized. Add the ice water and mix just until it forms a ball. On a clean counter dusted with flour, knead the dough a few times. Roll out to 1/4" thick. Fold the dough in half and place it in a 9" pie pan. Unfold the dough and press it evenly into the bottom and sides of the pan. Cut around the outside edge with a knife. Bake in a preheated oven for 15-18 minutes, or until light golden brown. Cool completely before filling with the cooled pudding.
Sweet whipped cream:
- Pour the heavy cream, confectioners sugar, and vanilla in a mixing bowl. With the mixer on low speed beat until slightly thickened. Increase speed to medium and then high, and beat until stiff peaks.
- For assembling the pie: Pour the chilled pudding into the cooled pie crust and smooth evenly. Smooth the sweet whipped cream evenly over the chocolate pudding and sprinkle with chocolate shavings.
- Keep the pie refrigerated until ready to serve and refrigerate leftovers.
Notes
Nutrition
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Looking for more delicious pie recipes?
Here are a few you might also enjoy!
Libby’s Famous Pumpkin Pie
Brown Paper Bag Apple Pie
Coconut Cream Pie
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Ooooh, yum! I’ll take a nice big slice. I love a good chocolate pie.
We love a good chocolate pie too, Carlee! And, this one is so good! Thanks for stopping by and hope you have a sweet day! ~Heather
What a gorgeous lip-smacking dessert. MUST.MAKE!
Well, thank you so much Mrs. Baker for the nice compliment about our Silky Chocolate Cream Pie, you’re so sweet! Hope you make it and enjoy it too! ~Heather
This looks amazingly delicious!
Thank you so much Ashley for stopping by and for the nice comment about our Silky Chocolate Cream Pie! ~Heather
MY husband’s mom makes him a chocolate cream pie each year; it’s not my favorite and I’m usually in charge of apple pie but I have been thinking I should find a recipe for chocolate pie in case a year comes where she can’t make it. Pinned to try.
If you’re looking for a really good chocolate pie recipe, then we think your husband will love ours! Thank you so much for pinning it and hope you make it for him one day. 🙂 ~Heather
Oh, my this pie looks sooooo good. Thank you for sharing your recipe with us at Snickerdoodle.
You’re very welcome Sharon. Thank you for stopping by and for the nice compliment about our Silky Chocolate Cream Pie! ~Heather
Yum! I think my husband will flip over this pie…Pinned 🙂
Thank you Angela for pinning our Silky Chocolate Cream Pie, we hope your husband does flip over it! ~Heather
Looks great. Plain or self rising flour?
Hi Brenda. We use plain, unbleached all-purpose flour for our pie crusts. Hope you try our Silky Chocolate Cream Pie and enjoy it as much as our family does! ~Heather
Can I do a baked meringue on this Chocolate cream Pie ?
Hi Cynthia. Yes, you can do a baked meringue on top of our Silky Chocolate Cream Pie. Just follow the steps in our Luscious Lemon Meringue Pie: https://mysweetmission.com/2012/09/luscious-lemon-meringue-pie.html Hope you enjoy! ~Heather