Tuesday, February 6, 2024

Chocolate Cream Pie

If chocolate is your love language, then no words are needed once you taste this divine dessert. Make this for your special someone for Valentine's Day -- or make it for yourself if there's no special someone in your life right now. The luscious chocolate filling, topped with heavenly whipped cream, is the perfect solution to the mid-winter doldrums. Oh heck, chocolate is the perfect solution to any problem any time of year.

If you don't want to make your own pie crust, just buy a frozen pre-made crust and you're halfway there. Homemade is always better but I occasionally rely on Trader Joe's pie crusts in a pinch and they're pretty darn good, even if it they are a bit fiddly and needing to be smushed together to form one cohesive piece. The pie filling recipe itself is pretty easy, and it's from King Arthur Flour's website -- an always reliable source of good recipes. Make sure to refrigerate any leftovers -- that is, if there are any.

Happy Valentine's Day!

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Chocolate Cream Pie

  • 1 1/2 cups (180g) all purpose flour
  • 1/2 teaspoon table salt
  • 1/4 cup (46g) vegetable shortening
  • 4 tablespoons (57g) unsalted butter, cold
  • 1/8 to 1/4 cup (28g to 57g) ice water


  • 2 tablespoons (28g) unsalted butter
  • 1 1/3 cups (227g) semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2/3 cup (131g) granulated sugar
  • 3 tablespoons (21g) cornstarch
  • 2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
  • 1 teaspoon espresso powder, optional; for richer chocolate flavor
  • 1/8 teaspoon table salt
  • 3 large egg yolks
  • 1 cup (227g) heavy cream, divided
  • 2 cups (454g) milk


  • 1 cup (227g) heavy cream
  • 1/4 cup (28g) confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Directions
  • To make the crust: In a medium bowl, whisk together the flour and salt. Work in the shortening until it's in lumps the size of small peas.

  • Dice the butter into 1/2" pieces, and work it into the mixture until you have flakes of butter the size of your fingernail. Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough.

  • When the dough is moist enough to hold together when you squeeze it, with no floury patches or bits of dry pastry in the bottom of the bowl, transfer it to a lightly floured work surface. Fold it over on itself three or four times to bring it together completely, then pat it into a disk 3/4" thick, rolling the disk to smooth its edges.

  • Wrap the pastry in plastic and refrigerate it for 30 minutes before rolling.

1 comment:

  1. This was very good!! Thanks so much for the recipe :)