Double Chocolate Pie Recipe
This easy Double Chocolate Cream Pie is completely from scratch! A chocolate crust, a decadent chocolate filling, and fresh whipped cream.
Servings 12 servings
- 1 No Roll Chocolate Pie Crust (prepared and chilled)
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk whole, 2%, or nonfat
- 1 teaspoon vanilla
- 1/2 cup chocolate chips milk or semi-sweet
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Mini Chocolate Chips for garnish, optional
Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over low heat until thickened, stirring constantly, about 5-8 minutes. Be sure to get in the corners of the pan when you're stirring as the solids can get stuck there. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight.
Before serving, make the whipped cream. Beat cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding powdered sugar slowly during the mixing. Spread on the pie and garnish with mini chocolate chips, if desired.
Serving: 1/8th pie | Calories: 479kcal | Carbohydrates: 54g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 2520mg | Fiber: 3g | Sugar: 34g