Chocolate Cream Pie Recipe (2024)

FAQs

What is the difference between chocolate cream pie and chocolate silk pie? ›

The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.

The crust is prebaked, then filled with a cooked, cooled chocolate filling. Topped with lightly sweetened whipped cream, it's the perfect combination of crispy crust, dense chocolate-y filling, and ethereal cream garnish. This is a tall pie with a generous amount of filling.

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

The difference is how the filling comes together: a custard filling is usually baked, while a cream pie filling is not. But we're not here to be fastidious, so you'll spot a few custard pies in the collection below—we promise they'll satisfy just as well whenever a cream pie craving hits.

Actually, this pie got its name simply because it's addictive like crack (yes!); and then it landed on our table. The pie was insanity-sweet, rich, buttery, and certainly tasty though quite heavy.

Name change

Some food writers and others have criticized naming foods including Crack Pie after addictive substances as insensitive and offensive. In May 2019, Devra First of the Boston Globe criticized the name in a column for making light of addiction by alluding to the addictiveness of crack cocaine.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Chocolate is very sensitive to heat and melts at just above body temperature. But if it gets too hot then it will turn grainy or lumpy and the fats will start to separate out. Sometimes this can be corrected by adding some cream or water.

Why won't my chocolate cream pie set? ›

A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

Butter: Dot the pie filling with small cubes of butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling's surface. We do the same thing when we make peach pie.

Directions. For the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Mix well, then stir in softened butter or margarine. Mix until ingredients are thoroughly combined.

French silk pie, unlike the name suggests, is quite American. Word on the street is that it was the runner-up in the 1951 Pillsbury Bake-Off competition, but don't hold me to that. At its core, French silk pie is just a chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter.

Cream pie. This mouthwatering variety of pie is unique from other pies in that the crust is typically baked first. A pudding-like mixture of milk, sugar, eggs, and other flavorings is then cooked on the stovetop until thick and poured into that pie crust to chill and set until firm.

What is the difference between chocolate mousse and pudding? While the ingredients are similar, chocolate pudding is cooked on the stove to activate the cornstarch or flour, depending on the recipe. Mousse is not cooked. It develops its airy texture just from whipped cream.

Choco pies are extremely popular in Asia, although it's original inspiration was an American snack called the moon pie (a noticeable difference between Choco Pie and Moon Pie is that the Choco Pie's filling is soft while the Moon Pie's graham-cracker filling is hard.)