Sumptuous Chocolate Cream Pie
This rich pie will easily serve 8 people.
  • 1 baked pie crust
  • 1 ounce of dark chocolate for coating the crust (optional)
  • 1¼ cups sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon powdered espresso
  • 3 cups milk
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 4 egg yolks
  • 2 teaspoons vanilla
  • ¼ cup butter
  1. Melt 1 ounce of chocolate in a small cup in the microwave, using 15 second intervals and stirring often. With a pastry brush or spoon, spread the chocolate over the crust bottom. Set aside.
  2. In a small bowl, lightly mix the egg yolks. Set aside.
  3. In a large saucepan, whisk together the sugar, cornstarch, salt, espresso powder, milk, and chocolate.
  4. Cook over medium-high heat, stirring constantly, until it reaches a low boil.
  5. Turn heat down to medium and continue cooking for 2 minutes, stirring constantly to prevent sticking. Remove from heat.
  6. Add about ½ cup of the hot mixture into the egg yolks and stir briefly. Pour the egg mixture into the pan, whisk to combine, and return to a low boil on medium heat, stirring constantly. Cook for 2 more minutes. Remove from heat.
  7. Stir in the vanilla and butter until the filling is smooth and completely combined. Pour into the pie shell and allow pie to cool before covering with plastic wrap and refrigerating.
  8. Chill for 4-6 hours. Serve with whipped cream and chocolate curls.
Recipe by The Rowdy Baker at