Milk Chocolate Cream Pie

November 20, 2020
0 Ratings
Photo by Ayanna Long
Author Notes

Yes, I love dark chocolate very much—but milk chocolate has a special place in my heart, too. I especially like it in creamy desserts, so wrapping a milk chocolate pudding in a flaky pie crust seemed like a no-brainer. I added a milk chocolate black-bottom base, too, which you could skip, but I think it’s worth it for the extra boost of pure chocolate flavor.
Erin Jeanne McDowell

Watch This Recipe
Milk Chocolate Cream Pie
  • Prep time 2 hours 15 minutes
  • Cook time 10 minutes
  • makes one 9-inch pie
  • Pie
  • 1 blind-baked pie crust, cooled completely
  • 1 (113 grams) finely chopped milk chocolate
  • 1/4 cup (50 grams) heavy cream
  • Filling
  • 1 1/2 cups (345 grams) whole milk
  • 1/4 cup (117 grams) heavy cream
  • 5 ounces (142 grams) finely chopped milk chocolate
  • 1/4 cup (99 grams) granulated sugar
  • 1/4 cup (28 grams) cornstarch
  • 1/2 teaspoon fine sea salt
  • 4 large (85 grams) egg yolks
  • 1 tablespoon unsalted butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • (Whipped Cream)
  • 1 cup (235 grams) heavy cream
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Grated milk chocolate or cocoa powder, for finishing
In This Recipe
  1. Have the cooled pie crust ready. Place the chocolate in a medium heat-safe bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 15 seconds undisturbed, then stir to combine; the ganache should be thick and smooth.
  2. Pour the ganache into the base of the cooled, par-baked pie crust and spread into an even layer. Let set for 15 to 20 minutes before adding the filling.
  3. Make the filling: In a medium pot, heat the milk and cream over medium-low heat. When the mixture begins to simmer, turn off the heat and add the chocolate. Whisk lightly until the mixture is fully combined. Turn the heat back on to medium-low and heat, stirring constantly, until the chocolate is fully melted. Keep warm over low heat.
  4. In a medium bowl, whisk the sugar, cornstarch, and salt together to combine. Add the egg yolks and whisk until well combined. Pour about a quarter of the hot milk/chocolate mixture into the bowl to temper the yolk mixture, whisking constantly to combine.
  5. Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until the mixture becomes very thick and large bubbles break the surface, 2 to 3 minutes.
  6. Remove the pot from the heat and stir in the butter and vanilla extract. Strain the pudding into the prepared pie crust and spread into an even layer. Place a piece of plastic wrap directly over the surface and chill until set, at least 2 hours.
  7. When the pie is chilled, make the whipped cream. In a medium bowl (or in an electric mixer), whip the cream, sugar, and vanilla to medium peaks. Pile onto the pie just before serving and garnish with grated chocolate or cocoa powder.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.