Beth’s Chocolate Cream Pie Recipe (COLLAB WITH AMANDA FREDERICKSON!)

Beth’s Chocolate Cream Pie Recipe (COLLAB WITH AMANDA FREDERICKSON!)

SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! (These links go to amazon where I am an affiliate partner)



Foolproof Madeleines
Quiche Cups
Lemon Pound Cake Recipe
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Key Lime Cups
Blueberry Waffles
Foolproof French Macarons
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
Creme Brulee
Elegant French Toast
Coffee Cake


7 oz (196g) chocolate wafer cookies
5 tbsp (75ml) of melted unsalted butter
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
¼ cup (50 g) of sugar
1 cup (150 g) semi-sweet chocolate chips
1 cup (150 g) bittersweet chocolate chips
3 egg yolks
1 tbsp (7 g) cornstarch
1 tsp (5 ml) vanilla
1 tbsp (15g) butter

Whipped Cream Topping:
1 cup (240 ml) heavy cream
2 tsp (10 ml) powdered sugar
½ tsp (2.5ml) vanilla extract

Pre-heat oven to 375F (190C).

Place cookies in a food processor and pulse until finely ground. Add melted butter and pulse until a wet crumb forms. Place crumbs in a 9” (23 cm) pie tin, working them up the sides with your hands and flattening the bottom with a measuring cup until a tight, crumbly crust forms. Bake for 6-7 mins until fragrant and set. Set aside to cool.

In a large mixing bowl whisk egg yolks and cornstarch until pale yellow and smooth. Set aside.

In a large sauce pot combine milk, cream, sugar, and chocolates. Heat on medium, whisking all the while until chocolate melts and a smooth liquid forms.

Measure out 1/3 cup of the hot chocolate mixture and add it to the egg mixture whisking to combine and tempering the eggs. Then pour the rest of the chocolate mixture into the egg mixture and whisk to combine. Rinse out pot.

Pour the new chocolate mixture back into the clean sauce pot and cook on medium, whisking constantly until custard thickens and “cooks”. It’s import you do this for at least 5 minutes to cook off the bacteria of the raw egg. 165F degrees with a candy thermometer to be sure.

Add butter and whisk until smooth, add vanilla.

Pour chocolate mixture into cooled pie crust and refrigerate 4-6 hours, overnight even better!
2-3 hours before serving create the whipped cream topping.

In the bowl of an electric mixer combine heavy cream, sugar and vanilla. Whip until stiff peaks form. Transfer to a pastry bag fitted with a star tip.

Begin piping stars ½ inch from the crust so that you can see a little bit of the chocolate cream below. Pipe little stars all around pie in decorative fashion. Top with grated chocolate coming from bittersweet chocolate chip.

Place pie (uncovered) in fridge for another 2-3 hours. Cut and serve chilled!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (18)


  1. ledacastor

    May 7, 2017 at 9:52 pm

    Hi Beth! Can you use 2% skim milk instead of whole milk?

  2. Christina Lu

    May 7, 2017 at 9:52 pm

    Beth, when you mentioned this was for mother's day I had to go back and watch your brunch menu videos because I love them so much! I'm sure you get asked this a lot, but will that format ever return? Those were my favourite style of video.

  3. love it

  4. Carina :)

    May 7, 2017 at 9:52 pm

    Great recipe Beth! thank you very much for this nice video!!

  5. Seattle Dessert Geek

    May 7, 2017 at 9:52 pm

    It looks so tasty! I'd love to make tiny 'cupcake' versions (cup-pies?) so that everyone could have their own tiny pie goodness!

  6. Liz S.

    May 7, 2017 at 9:52 pm

    Ooh, a chocoholic's delight! Definitely a fabulous, classic cream pie variety.

  7. 46619TAB

    May 7, 2017 at 9:52 pm

    I learned this from my mom when I was little boy. When entertaining she made two, one chocolate and one butterscotch because I don't like chocolate. I'm not sure what the crust was with the chocolate but the butterscotch crust was graham crackers. And don't forget what my late GMother said, "once you cut it the calories leak out".

  8. GG DiG

    May 7, 2017 at 9:52 pm

    Oh my goodness yum:) you never disappoint with your food!

  9. Aquiles Tadeu Martineli

    May 7, 2017 at 9:52 pm

    Great, great, great!!

  10. Tanita Gray

    May 7, 2017 at 9:52 pm

    Could you make donuts

  11. babablacksheepdog

    May 7, 2017 at 9:52 pm

    This looks amazing, however I have one question. Whenever I make something that has a whipped cream garnish, like this pie does, by the second day the whipped cream starts to deflate and become liquid again. I know that professional bakers use gelatin to make sure the whipped cream keeps its shape longer, but that changes the beautiful soft texture and taste of the cream. Do you have any tips on making the whipped cream last longer (without using gelatin)?

  12. Richard Khusial

    May 7, 2017 at 9:52 pm

    Wow this looks amazing thanks Beth

  13. Zainab Jamal

    May 7, 2017 at 9:52 pm

    Hi Beth! Thank you for sharing lovely recipes. 🙂 I wanted to know what substitute I can use for heavy cream? Where I live, we don't have heavy cream in grocery stores. We do get the regular cream but not "heavy cream".

  14. Hunnie B

    May 7, 2017 at 9:52 pm

    Absolutely LOVE this recipe Beth, anything with chocolate gets a 2 thumbs up for me 🙂

  15. Amirah Dukandar

    May 7, 2017 at 9:52 pm

    Utter comfort…just watching it is making me feeling sad that I have none in front of me right now

  16. MakeUp4Eva

    May 7, 2017 at 9:52 pm

    Hi Beth this looks amazing thank u, do u have any tips on whipping cream? when I dont whip it enough it doesn't form stiff peaks, then when I whip it more it sometimes goes over and almost turns to butter.. what am I doing wrong??

  17. anwesha laha

    May 7, 2017 at 9:52 pm

    Hi Beth!, thank you so much for this recipe! I wish I had it earlier to take it at a Kentucky Derby Party, but there is always a next year 🙂 My question is, do you think it would be a good idea to run the chocolate mixture through a sieve before reheating? Thank you!
    Also, I had a couple of questions about your cheese souffle recipe that I have posted on that video. I would really appreciate if you could have a look at it. Thank you! 🙂

  18. Maverick Baking

    May 7, 2017 at 9:52 pm

    Dayummmm this looks amazing! I've made chocolate tarts before but this one with the whipped cream looks lovely, I guess the cream would help counter the dark chocolate flavour too? 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *


More in Dessert

Nutella Souffle Recipe – Laura Vitale – Laura in the Kitchen Episode 535

thecookerybookNovember 25, 2020

Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 25, 2020

Homemade Flan Recipe – Laura Vitale – Laura in the Kitchen Episode 319

thecookerybookNovember 21, 2020

Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 20, 2020

Chocolate Raspberry Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 317

thecookerybookNovember 17, 2020

Beth’s Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 15, 2020

How to make Vanilla Sugar Cookies – Recipe by Laura Vitale – Laura in the Kitchen Ep 104

thecookerybookNovember 13, 2020

Beth’s Orange Almond Cake: P.A.N Global Cooking Challenge

thecookerybookNovember 10, 2020

Panna Cotta Recipe – Laura Vitale – Laura in the Kitchen Episode 315

thecookerybookNovember 9, 2020