Mimi's Organic Eats » Pie & Tart Recipes » Dark Chocolate Sweet Cream Pie

Dark Chocolate Sweet Cream Pie

Rich dark chocolate custard sits inside a chocolate graham cracker crust and is topped with homemade whipped cream and milk chocolate shavings. This is the ultimate chocolate pie that will impress guests for any occasion!

If you love chocolate desserts, be sure to check out some of my other favorite recipes like my Chocolate Peanut Pretzel Pie, Salted Caramel Brownies, or my Avocado Olive Oil Chocolate Cake.

dark chocolate sweet cream pie

Why You'll Love This Recipe

Rich & Creamy: Rich and creamy dark chocolate custard is the star of this pie. I make old fashioned custard, which uses only egg yolks for an incredibly creamy custard that you won’t be able to stop eating. This decadent rich and chocolate pie is a symphony of texture in every bite!

Nostalgic: This Dark Chocolate Sweet Cream Pie is an old fashioned custard, which is incredibly nostalgic. This velvety custard is made the old fashioned way with egg yolks and its topped with fresh made whipped cream. This pie is a labor of love, but it is worth every minute!

Chocolate: Need I say more? If you are a chocolate lover then this pie has it all! Chocolate Graham cracker Crust is filled with dark chocolate custard, whipped cream, and finished off with milk chocolate shavings! This pie has three times the chocolate!

dark chocolate sweet cream pie

Ingredients for Dark Chocolate Sweet Cream Pie

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

NuNaturals Organic Dutch Cocoa Powder

Annie’s Organic Honey Graham Crackers

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Valley Grassmilk

Nuts.com Organic Dark Chocolate Chips

Organic Valley Heavy Whipping Cream

Simply Organic Vanilla Extract

dark chocolate sweet cream pie

Tools Needed

Digital Food Scale

Stand Mixer or Hand Mixer

Small Pot

Food Processor

9-inch Pie Pan

Spatula

Chocolate Shaver

dark chocolate sweet cream pie

How to Make Dark Chocolate Sweet Cream Pie

Step 1

Preheat the oven to 350°F.

Step 2

To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.

Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust and press it down into the bottom of the pan.

Bake for 5 minutes or until lightly dry and set. Allow to cool completely.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.

Heat the milk to 140°F. Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.

Step 4

In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.

Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.

Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.

Step 5

Add in the butter, dark chocolate chips, and cocoa and stir to combine completely, making sure all the chocolate chips have melted completely. Place in the fridge for 24 hours (no need to cover it).

Step 6

To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.

Step 7

Reserve 1/2 of the whipped cream (8 ounces or about 1 cup). Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream and fold to combine completely.

Transfer the chocolate custard mixture to the pie crust and spread evenly. Top with the remaining 8 ounces of whipped cream. Add milk chocolate shavings on top.

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dark chocolate sweet cream pie

Tips for Dark Chocolate Sweet Cream Pie

• Make sure your butter is soft for the crust. This is crucial for blending up easily.

• Crush the graham crackers before adding to the food processor. This will help blend more evenly.

• Don't throw out the wrapper of the butter and use that to grease the pie pan.

• Shaking the food processor really helps when making the crust!

• You can make the crust a day or two ahead of time if need be.

• When heating the milk, I note to heat it to 140°F. Milk burns as soon as it goes over 160°F. If you burn the milk, the taste of burnt milk will transfer into the custard which is not good! If you don’t have a drink thermometer, then heat the milk just until it’s warm to the touch so that you don’t overheat it and burn it.

• Heating the milk is crucial as when you slowly add the milk into the egg and sugar mixture it will warm this mixture a bit, before it gets heated. This helps to gently warm the eggs in a gradual state without completely cooking them.

• When making the custard, you want to stir it continuously. This does not mean you have to stir it vigorously or that it should be hard. It just means that it needs to keep moving and your spatula should be scraping the bottom of the pot so the custard doesn’t sit on the pot and have time to burn. 

• If you do burn the custard, you will notice small clumps when it’s done cooking. These small clumps are burnt custard from the bottom of the pan. If you do burn it, you can just scoop out the small clumps and your custard will be just fine. You’ll want to do this before adding in any of the other ingredients as it will be easier to remove those small burnt pieces.

• The butter does not have to be softened when adding into the custard as the custard is hot so it will melt the butter. That being said, your butter can be straight from the fridge, softened, or even melted as it will melt eventually when you stir it in!

• The custard should be refrigerated overnight. I prefer to make the custard and crust at night, let them both sit overnight, then put together the pie the following day.

• If you don’t want to do chocolate shavings on top, you can chop the chocolate into small pieces or add mini chocolate chips on top as well.

• This pie is made of custard and whipped cream, so it needs to be refrigerated. You can assemble this and store in the fridge until ready to serve. If you are storing overnight, add plastic wrap on top of the pie so the custard and whipped cream don’t dry out.

dark chocolate sweet cream pie

FAQ's

How far in advance can I make this?

This is a two day recipe, as you do have to chill the custard overnight for the best results. So, plan to make this at least one day ahead of when you plan to enjoy it. But, you can also make this ahead of time if needed. I would only recommend making this two days in advance as the whipped cream is really best when it's fresh! If you do make the whole pie ahead of time, be sure to cover it really well with plastic wrap and store in the fridge. The plastic wrap will help keep the whipped cream from drying out.

Can I use store bought pie crust?

While I'm against this for many reasons, you totally can if you want! Store bought pie crusts will usually be much smaller, so you may end up with extra custard. If you do, you can serve it in a dish and eat it like pudding! There is no organic chocolate graham cracker crust on the market (that I know of) which is the main reason why I highly suggest making it from scratch! The other reason is that this custard is a labor of love, it's so good! So take the few extra minutes to make the crust so you can really enjoy the time and effort you spent to the fullest.

How should I store this?

This is a cold pie, so it needs to be stored in the fridge because of the custard and whipped cream topping. Always put extras in an airtight container so they don't dry out as that can easily happen in the fridge. If you are prepping the whole pie ahead of time, cover it really well with plastic wrap to prevent it from drying out.

Can I just make the custard?

Haha, love this and yes! If you are looking for an old fashioned chocolate custard recipe, then just make the filling! You can serve it in little dishes with a dollop of fresh whipped cream or even with cookies for dipping.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

dark chocolate sweet cream pie

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dark chocolate sweet cream pie

Dark Chocolate Sweet Cream Pie

Mimi Council
Rich, creamy, and loaded with chocolate! This Dark Chocolate Sweet Cream Pie is an old fashioned, velvety smooth chocolate custard pie inside a chocolate graham crust with fresh homemade whipped cream.
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 1 day
Total Time 1 day 40 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 503 kcal

Ingredients
 
 

Filling

Whipped Cream u0026 Topping

Instructions
 

  • Preheat the oven to 350°F.
  • To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.
  • Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust and press it down into the bottom of the pan.
  • Bake for 5 minutes or until lightly dry and set. Allow to cool completely.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
  • Heat the milk to 140°F. Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
  • In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
  • Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
  • Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
  • Add in the butter, dark chocolate chips, and cocoa and stir to combine completely, making sure all the chocolate chips have melted completely. Place in the fridge for 24 hours (no need to cover it).
  • To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
  • Reserve 1/2 of the whipped cream (8 ounces or about 1 cup). Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream and fold to combine completely.
  • Transfer the chocolate custard mixture to the pie crust and spread evenly. Top with the remaining 8 ounces of whipped cream. Add milk chocolate shavings on top.
  • Serve immediately or cover with plastic wrap and store in the fridge for up to 3 days.

Video

YouTube video

Notes

High Altitude – Follow the recipe as noted.
Tip – The video shows the process of putting the pie together. To get a vide of making the crust, visit my How to Make Chocolate Graham Cracker Crust From Scratch post.

Nutrition

Calories: 503kcalCarbohydrates: 46gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 159mgSodium: 86mgPotassium: 232mgFiber: 2gSugar: 38gVitamin A: 1200IUVitamin C: 0.4mgCalcium: 113mgIron: 1mg
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