Ultimate Christmas Chocolate Cream Pie

A decadent, make-ahead holiday dessert that feels both nostalgic and beautifully elevated.

Ingredients

For the Buttery Pie Crust

(Feel free to substitute with store-bought, but making it from scratch adds that special holiday touch!)

• 1 ¼ cups all-purpose flour

• 1 tbsp granulated sugar

• ½ tsp salt

• ½ cup cold unsalted butter, cut into cubes

• 3–4 tbsp ice water

For the Silky Chocolate Filling

• 1 cup granulated sugar

• ¼ cup cornstarch

• 2 tbsp unsweetened cocoa powder

• ¼ tsp salt

• 3 cups whole milk

• 4 large egg yolks

• 6 oz semisweet chocolate, finely chopped

• 2 tbsp unsalted butter

• 1 tsp pure vanilla extract

For the Whipped Cream Topping

• 2 cups heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• Chocolate curls (dark chocolate works best!)

Instructions

1. Make the Crust Like a Holiday Pro

There’s something magical about making pie dough during the holidays, the cold butter, the rustic crumbles, the satisfaction of rolling it into a perfect circle.

1. In a large mixing bowl, whisk together flour, sugar, and salt.

2. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, Christmas-morning “crumbs.”

3. Drizzle in the ice water, one tablespoon at a time, gently mixing until the dough just comes together. Don’t overwork it, flaky crusts happen when the butter stays cold.

4. Form into a disk, wrap, and refrigerate for at least 30 minutes.

5. Roll the dough out on a floured surface and transfer it to a pie dish, crimping the edges however your holiday spirit inspires you.

6. Blind bake at 400°F (205°C) with pie weights for 15 minutes, then remove weights and bake another 10 minutes until golden.

7. Let the crust cool completely — the filling needs a cool base to set beautifully.

2. Create the Dreamiest Chocolate Filling

The filling is where the magic happens, rich, velvety, and silky enough to make even Santa pause.

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. This mixes the dry ingredients so the filling thickens smoothly.

2. Slowly pour in the milk while whisking constantly to avoid lumps.

3. Place the pan over medium heat. Continue whisking for 8–10 minutes until it bubbles and thickens into a pudding-like consistency.

4. Meanwhile, whisk the egg yolks in a small bowl.

5. To keep the eggs from scrambling, temper them: gently drizzle in ½ cup of the hot chocolate mixture while whisking continuously.

6. Pour the tempered yolks back into the pot. Cook for 2 more minutes until silky and thick.

7. Remove from heat and stir in chopped chocolate, butter, and vanilla. The heat will melt everything into a glossy, luxurious filling.

8. Pour the filling into the cooled crust, smoothing the top.

9. Refrigerate at least 4 hours, but overnight is even better for the perfect slice.

3. Whip Up a Snowy Cloud of Cream

This topping is light, fluffy, and irresistible, it’s basically a Christmas miracle in a bowl.

1. In a chilled mixing bowl, add the heavy cream, powdered sugar, and vanilla.

2. Beat until soft, billowy peaks form. Avoid overwhipping, you want it dreamy, not stiff.

3. Spread the whipped cream generously over the chilled pie. Truly, this is no time to be shy.

4. Make it Gorgeous with Chocolate Curls

Chocolate curls take this pie from “delicious” to “showstopper.”

• Use a vegetable peeler on the side of a chocolate bar for perfect curls.

• Scatter them over the whipped cream like falling holiday snow.

• Add mini marshmallows for a hot-chocolate-inspired twist.

Serve It In Style

This pie pairs beautifully with:

• Hot cocoa

• Peppermint tea

• A Christmas mocha

• A small glass of dessert wine

And thanks to your gold utensils and black stone table aesthetic, the presentation will be absolutely stunning.