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Achieving the perfect consistency in your pie filling is crucial for a successful chocolate cream pie. Start by sifting your dry ingredients, including the cocoa powder and sugar, to eliminate any lumps. This process ensures a smooth and uniform mixture. When measuring the flour for your crust, be sure to use the spoon-and-level method; scoop the flour with a spoon into your measuring cup and level it off with a knife to avoid packing it down, which can lead to a dense crust.

Classic Chocolate Cream Pie

Explore the indulgent flavors of Decadent Classic Chocolate Cream Pie with our comprehensive guide! This mouthwatering recipe features a rich chocolate filling in a crisp chocolate graham cracker crust, topped with velvety whipped cream. Discover the origins of this beloved dessert, learn about the essential ingredients, and follow our step-by-step instructions to create a beautiful pie. Perfect for any occasion, this dessert will delight chocolate lovers and impress your guests. Dive in and elevate your baking skills today!
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Ingredients
  

For the Crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

3 tablespoons granulated sugar

1/4 teaspoon salt

For the Chocolate Filling:

1 cup whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

3 large egg yolks, lightly beaten

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate shavings or cocoa powder for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Make the Crust: In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, sugar, and salt. Mix until fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for about 10 minutes, then remove from the oven and let it cool completely.

      Prepare the Filling: In a medium saucepan over medium heat, whisk together the milk, heavy cream, granulated sugar, cocoa powder, cornstarch, and salt. Continue to whisk until the mixture is smooth and combined. Bring it to a gentle simmer while continuously stirring to avoid lumps.

        Thicken the Filling: In a small bowl, temper the egg yolks by adding a few spoonfuls of the hot chocolate mixture to them, whisking quickly. Slowly pour this mixture into the saucepan, whisking constantly. Continue stirring until the filling thickens, about 2-3 minutes more.

          Finish the Filling: Once thickened, remove the saucepan from the heat, and stir in the butter and vanilla extract until smooth. Pour the chocolate filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until set.

            Make the Whipped Topping: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.

              Assemble the Pie: Once the filling has set, remove the pie from the refrigerator. Spread the whipped topping evenly over the chocolate filling. Garnish with chocolate shavings or a light dusting of cocoa powder, if desired.

                Serve: Slice the pie, serve chilled, and enjoy the rich, creamy delight!

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8