Chocolate Cream Pie

I can’t get over this chocolate cream pie, the filling came out so smooth and the addition of coffee really adds a richness to the chocolate. I essentially followed Ina Garten’s recipe for chocolate banana cream pie but then left out the bananas; but truly that could be something fun for another day.IMG_1681



  • 2 cups graham cracker crumb (I used 9 crackers and crushed them in a food processor)
  • ¼ cup sugar
  • ¼ tsp ground cinnamon
  • 6 tablespoons unsalted butter, melted


  1. For the crust, combine everything in a bowl and mixed together. Press the mixture into a 9” pie pan (Ina’s recipe calls for an 11-inch false bottom tart pan, this is likely why I had extra.)
  2. Bake for 10 minutes at 350 degrees, then set aside to cool completely.



  • ¾ cup sugar
  • 5 yolks
  • 1/3 cup of cornstarch
  • 1 teaspoon kosher salt
  • 4 cups whole milk, scalded
  • 7 ounces of bittersweet chocolate
  • 2 tablespoons unsalted butter, diced
  • Splash of Vanilla extract
  • 1 tablespoon coffee liqueur (I used 1 tablespoon of cold brew concentrate)


  1. Bring the milk to a slight boil.
  2. Meanwhile, whisk together the yolks, sugar, salt and cornstarch.
  3. When the milk is hot, pour it slowly into the egg mixture while constantly and vigoursly whisking to avoid scrambled eggs. Put back into the pot over a medium to low heat and whisk until thickened (this might take about 5 minutes).
  4. When thickened, remove from the heat and pour over chopped chocolate. Whisk in the vanilla, butter and coffee. Run through a sieve.
  5. To get your filling really smooth you can run it through a food processor. This isn’t completely necessary, but you’ll get a beautifully smooth filling.
  6. Pour into baked shell and allow to set in the refrigerator for at least 4 hours.


I made this as a not so secret surprise for my darling robot when he came home from a business trip. I’m absolutely in love with this pie, I’ve had chocolate silk pies before, but the addition of the coffee really makes it something special. I used to be so terrible at making graham cracker crusts but with a bit of practice I got the hang of it, truthfully you really need to make sure you get the correct texture before attempting to push it into your pie tin; or just buy one of those ready-made crust from the store. I know as a pastry cook, I probably should insist on doing it by hand but honestly if it’s going to frustrate you, I say take the easy way out. Dessert should be fun.

Ina’s original recipe calls for using an 11-inch tart pan, I didn’t have one of those lying around to use so I made mine in a 9-inch pan and I had left over filling. You could pour the filling into little cups and eat it like pudding, or you can do what I did and use tiny ready-made crusts for mini pies. I think these would be so cute for a party to just have a cake stand filled with mini pies.


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