This milk chocolate cream pie is a favorite pie at my house! It’s perfectly milk chocolate, if you’re a true milk chocolate lover than you will love this! It’s also fairly easy to make.
My husband loves chocolate cream pie and every year he tries to make the perfect chocolate cream pie for Thanksgiving. Over the years, he’s tried so many different recipes but hasn’t fully been satisfied. They have all tasted good, however, some have been too rich where you can’t finish a slice, some are too bittersweet and some have troubles setting up fully.
So I made it my mission this year to write him a recipe for the perfect milk chocolate pie, one that is rich but not too rich, so you can finish a full slice. Silky smooth but still sets up perfectly so you can get a clean cut slice of pie. It also needed to be easy and not too intimidating. So I wrote up my recipe for him to test and it was so fun to see him hovering over my recipe and following each step, the end result was the pie below, and I am happy to say he loved it and this pie recipe checked all of his and my boxes. Everyone in the family loved it too!
We used a pre-made graham cracker crust for this one but it would have been equally as delicious using a pastry pie dough or pre-baked pie shell. Here is my recipe for pie crust if you are looking for that.
What you need to make this milk chocolate cream pie:
makes 1 – 9-10 inch pie
- 1 pie crust – cooked and cooled or a premade or homemade graham cracker pie crust
- 2 cups milk
- 1 cup whipping cream
- 2 cups powdered sugar
- 1/3 cup corn starch
- generous pinch of salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 12 ounces milk chocolate chips – one bag
- For topping:
- 1 cup whipping cream
- 1/4 cup powdered sugar
- pinch salt
- 1/2 teaspoon vanilla extract
- Chocolate Shavings – optional
Instructions
- Bake and cool your pie crust if using a pastry one or prepare graham cracker crust if using that type.
- To make the pudding: Separate egg yolks into a bowl and set aside.
- In a pot, add milk, cream, powdered sugar, corn starch, salt and vanilla extract and whisk together.
- Heat over medium heat whisking continuously.
- Once mixture starts to steam, remove from heat and scoop up a little pudding mixture and whisk it into the egg yolks so they come to a warm temperature, this will prevent the egg yolks from curdling.
- Return pudding to low heat and add egg yolks and whisk them into mixture, cook until pudding thickens, this will happen quickly and the pudding will continue to thicken.
- Remove from heat and add in your chocolate chips, stir until all chocolate chips are melted into the filling, if you have any chunks you can pour mixture through a fine mesh strainer to remove them.
- Pour filling into prepared baked pie shell or graham cracker crust and chill until cooled and set.
- Add whipping cream, powdered sugar, salt and vanilla to a mixing bowl and whisk together until whipped cream forms stiff peaks, careful not to over mix or cream will break.
- Spoon and smooth on top of pie.
- Add shaved chocolate on top.
- Enjoy!
Here are a few other recipes you may love:
- Min Chocolate Swiss Roll RECIPE HERE
- The Best Chocolate Cake RECIPE HERE
- Dark Chocolate Caramel Brownies RECIPE HERE
- Hot Chocolate Tiramisu RECIPE HERE
Milk Chocolate Cream Pie
Ingredients
- 1 pie crust – cooked and cooled or a premade or homemade graham cracker pie crust
- 2 cups milk
- 1 cup whipping cream
- 2 cups powdered sugar
- 1/3 cup corn starch
- generous pinch of salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 12 ounces milk chocolate chips – one bag
- For topping:
- 1 cup whipping cream
- 1/4 cup powdered sugar
- pinch salt
- 1/2 teaspoon vanilla extract
- Chocolate Shavings – optional
Instructions
- Bake and cool your pie crust if using a pastry one or prepare graham cracker crust if using that type.
- To make the pudding: Separate egg yolks into a bowl and set aside.
- In a pot, add milk, cream, powdered sugar, corn starch, salt and vanilla extract and whisk together.
- Heat over medium heat whisking continuously.
- Once mixture starts to steam, remove from heat and scoop up a little pudding mixture and whisk it into the egg yolks so they come to a warm temperature, this will prevent the egg yolks from curdling.
- Return pudding to low heat and add egg yolks and whisk them into mixture, cook until pudding thickens, this will happen quickly and the pudding will continue to thicken.
- Remove from heat and add in your chocolate chips, stir until all chocolate chips are melted into the filling, if you have any chunks you can pour mixture through a fine mesh strainer to remove them.
- Pour filling into prepared baked pie shell or graham cracker crust and chill until cooled and set.
- Add whipping cream, powdered sugar, salt and vanilla to a mixing bowl and whisk together until whipped cream forms stiff peaks, don't over mix.
- Spoon and smooth on top of pie.
- Add shaved chocolate on top.
- Enjoy!