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Creamy Chocolate Custard Pie Recipe Easy Homemade Flaky Golden Crust

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A rich and silky chocolate custard pie with an irresistibly flaky golden crust, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
  • 1 tablespoon granulated sugar (optional)
  • 3 to 4 tablespoons cold water
  • 1/4 teaspoon salt
  • 1 1/2 cups (350 ml) whole milk, preferably full-fat
  • 1/2 cup (120 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (35 g) unsweetened cocoa powder, sifted
  • 4 ounces (115 g) semisweet chocolate chips, chopped finely
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1 teaspoon coffee or espresso powder
  • Optional: flaky sea salt for topping

Instructions

  1. Prepare the crust dough: In a large bowl, whisk together flour, sugar (if using), and salt. Add cold butter cubes and cut into flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add cold water: Drizzle 3 tablespoons cold water over flour mixture and mix gently with a fork. Add extra tablespoon if dough feels too dry. Handle quickly to keep dough cold. Gather into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Roll out the crust: On a lightly floured surface, roll chilled dough to about 12 inches diameter and 1/8 inch thick. Transfer to pie dish, press into edges, trim excess, and crimp edges. Chill crust while preparing filling.
  4. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden. Let cool slightly.
  5. Make chocolate custard: In medium saucepan, combine milk, cream, sugar, cocoa powder, and salt. Warm over medium heat, whisking until sugar dissolves and mixture is smooth. Remove just before boiling.
  6. Melt chocolate: Place chopped chocolate in heatproof bowl over simmering water (double boiler). Stir until smooth and melted. Remove from heat.
  7. Temper eggs: Whisk eggs until smooth. Slowly pour about 1/2 cup warm milk mixture into eggs while whisking constantly. Gradually add egg mixture back into saucepan with remaining milk mixture, whisking continuously.
  8. Cook custard: Return saucepan to medium-low heat and cook gently, stirring constantly, until custard thickens enough to coat back of spoon (5–7 minutes). Do not boil.
  9. Combine chocolate and custard: Remove custard from heat and whisk in melted chocolate and vanilla extract until smooth.
  10. Fill crust and bake: Pour custard into pre-baked pie shell. Bake at 350°F (175°C) for 25–30 minutes until filling is just set but slightly jiggly in center.
  11. Cool and chill: Let pie cool to room temperature, then refrigerate at least 3 hours or overnight to fully set.

Notes

Keep ingredients cold for flaky crust. Cook custard gently over medium-low heat to avoid curdling. Blind bake crust to prevent sogginess. Use double boiler to melt chocolate gently. Tent crust edges with foil if browning too fast. Test custard doneness with a gentle jiggle; it firms up while chilling.

Nutrition

Keywords: chocolate custard pie, creamy chocolate pie, flaky pie crust, homemade pie, easy dessert, chocolate dessert, custard pie

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