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French Hot Chocolate Cream Pie

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This French Hot Chocolate Cream Pie features a silky, decadent chocolate filling inspired by Parisian hot chocolate, nestled in a buttery chocolate cookie crust and topped with billowy whipped cream. It’s an easy, make-ahead dessert perfect for celebrations or whenever you crave a rich chocolate treat.

Ingredients

Scale
  • 1 1/2 cups (150g) chocolate cookie crumbs (such as Oreo or chocolate graham crackers, crushed)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of sea salt
  • 1 1/4 cups (300ml) heavy cream
  • 3/4 cup (180ml) whole milk
  • 8 ounces (225g) bittersweet or semisweet chocolate, finely chopped
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder (Dutch-processed if possible)
  • 1 tablespoon (8g) cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or cocoa powder, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine chocolate cookie crumbs, melted butter, granulated sugar, and a pinch of sea salt. Mix until evenly moistened.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup for even pressure.
  4. Bake for 8-10 minutes until set and fragrant. Let cool completely before filling.
  5. In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt.
  6. Slowly whisk in heavy cream and whole milk until smooth.
  7. Set over medium heat and cook, whisking constantly, until the mixture begins to steam and small bubbles appear at the edges (about 3-4 minutes). Do not boil.
  8. Remove from heat. Add chopped chocolate and stir until melted and glossy.
  9. In a small bowl, lightly beat eggs. Temper the eggs by whisking in a few spoonfuls of the hot chocolate mixture, then slowly pour the eggs into the saucepan, whisking constantly.
  10. Return the pan to low heat. Cook gently, whisking, until the filling thickens to a pudding-like consistency (about 3-5 minutes).
  11. Remove from heat and stir in vanilla extract.
  12. Pour the warm chocolate filling into the cooled crust. Smooth the top with a spatula.
  13. Press a piece of plastic wrap or parchment directly onto the surface to prevent a skin from forming.
  14. Chill the pie in the refrigerator for at least 4 hours, or until completely set. Overnight is best.
  15. In a clean bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  16. Spread or pipe the whipped cream over the chilled pie.
  17. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.
  18. Slice with a sharp knife, wiping between cuts for clean edges. Serve cold.

Notes

Use high-quality chocolate for the best flavor. For a gluten-free version, use gluten-free chocolate cookies for the crust. Chill the pie thoroughly for clean slices. If the filling doesn’t thicken, keep whisking over low heat. The pie can be made a day ahead and keeps well in the fridge for up to 4 days. For a dairy-free version, substitute coconut milk and vegan butter, and use coconut whipped cream.

Nutrition

Keywords: French hot chocolate cream pie, chocolate pie, French dessert, easy chocolate pie, make-ahead dessert, Parisian chocolate, whipped cream pie, holiday dessert, chocolate cream pie, decadent dessert

Find it online: https://tastypierecipes.com/french-hot-chocolate-cream-pie-recipe-easy-decadent-dessert-to-make/