For the Graham Cracker Crust:

• 1 prepared 9-inch deep-dish graham cracker crust (see note below for homemade version)

For the Rich Chocolate Filling:

• 6 large egg yolks
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 3 ¼ cups milk, (whole or 2% for best richness)
• 8 ounces good-quality bittersweet chocolate (such as Lindt 70% or Guittard, finely chopped)
• 2 teaspoons vanilla extract
• 2 teaspoons unsalted butter

For the Whipped Topping:

• 1 ½ cups heavy whipping cream
• 2-3 tablespoons powdered sugar (adjust to taste)

• Prepare the egg yolks: In a medium mixing bowl, whisk the 6 large egg yolks until light yellow and slightly frothy. Position this bowl conveniently near your stovetop.
• Combine dry ingredients and milk: In a medium-sized saucepan, combine the ¾ cup sugar, ¼ cup cornstarch, and ½ teaspoon salt. Whisk these dry ingredients together thoroughly. Gradually add the 3 ¼ cups milk, whisking constantly to ensure there are no lumps. Place the saucepan over medium-high heat. Bring the mixture to a gentle simmer, stirring frequently to prevent scorching, especially on the bottom of the pan.
• Temper the egg yolks: Once the milk mixture is simmering, carefully scoop out about ½ cup of the hot liquid and slowly whisk it into the prepared egg yolks. This process, known as tempering, gradually raises the temperature of the yolks without cooking them. Now, pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Continue to whisk vigorously until the entire mixture comes to a boil and begins to visibly thicken.
• Finish the filling: Reduce the heat to a gentle boil and continue whisking for an additional 2-3 minutes to ensure the cornstarch is fully cooked and the filling is thick and smooth. Remove the saucepan from the heat. Immediately stir in the 8 ounces of chopped bittersweet chocolate, the 2 teaspoons vanilla extract, and the 2 teaspoons butter until all ingredients are fully melted and incorporated, creating a luxurious, glossy chocolate custard.
• Cool and chill the pie: Transfer the hot chocolate filling into a clean medium metal bowl. To rapidly cool the filling and prevent a “skin” from forming, place this metal bowl into a larger bowl filled with ice and cold water (an ice bath). Stir the filling constantly for about 5 minutes until it reaches room temperature. Pour the cooled filling into your prepared 9-inch graham cracker crust. Cover the pie with plastic wrap or a piece of well-buttered foil, pressing the wrap directly onto the surface of the filling. This is crucial for preventing a skin from forming. Chill the pie in the refrigerator until it is completely cold and set, which will take at least 3 hours, or preferably up to 1 day.
• Prepare and add topping: Just before serving (or after the pie is cold, if you prefer to prep ahead), prepare the whipped cream. In a clean, chilled bowl, whip the 1 ½ cups heavy cream with 2-3 tablespoons of powdered sugar until soft peaks form. Gently spread this freshly whipped, sweetened cream over the top of the chilled chocolate pie. You can also use a store-bought whipped topping if desired. Slice and serve!

Small Batch Bittersweet Chocolate Cream Pie (Scaled-Down Version)

For those times when a full 9-inch pie is just a bit too much, or when you simply crave a quicker, more personal treat, this scaled-down version of the bittersweet chocolate cream pie is absolutely perfect. It delivers all the rich, creamy goodness of the original in a more manageable size. This recipe can comfortably fit into a 7-inch pie dish, or you can opt for a convenient 6 oz store-bought Keebler crust for an even simpler process, though be aware the pie will be shallower. This smaller format is ideal for intimate gatherings, a cozy dessert for two, or when you want to enjoy a luxurious chocolate pie without the commitment of a large one.

Small Pie Crust:

If making your own, gather:

• 12 graham cracker squares, crushed into fine crumbs (approximately ¾ to 1 cup crumbs)
• 2 tablespoons granulated sugar
• 4 tablespoons (¼ cup) softened unsalted butter

Alternatively, use one 6 oz store-bought graham cracker crust.

Small Pie Filling:

• 2 large egg yolks
• ¼ cup granulated sugar
• 4 teaspoons cornstarch
• ⅛ teaspoon salt
• 1 cup plus 1 tablespoon milk (2% milk works beautifully for richness)
• 3 ounces good-quality bittersweet chocolate (Lindt 70%), finely chopped
• ¾ teaspoon vanilla extract
• 2 teaspoons unsalted butter

Small Pie Topping:

• ¾ cup heavy whipping cream or 1 ½ cups prepared whipped topping
• 1-2 tablespoons powdered sugar (optional, to taste)

Instructions for the Small Chocolate Cream Pie:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly rub a 7-inch pie dish with butter. In a medium bowl, combine the crushed graham cracker crumbs and 2 tablespoons of sugar. Add the 4 tablespoons of softened butter and mix thoroughly until the crumbs are moist and clump together. Press this mixture firmly into the bottom and up the sides of your prepared 7-inch pie dish. Bake for 8 minutes, then remove from oven and let cool completely on a wire rack. (Skip this step if using a pre-made crust.)

2. Prepare the Egg Yolks: Whisk the 2 large egg yolks in a small bowl until they are smooth and pale yellow. Set this bowl near your stovetop.

3. Cook the Filling Base: In a medium saucepan, whisk together the ¼ cup sugar, 4 teaspoons cornstarch, and ⅛ teaspoon salt. Gradually whisk in the 1 cup plus 1 tablespoon of milk until smooth. Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring continuously to prevent sticking and ensure even heating.

4. Temper and Thicken: Reduce the heat to medium. Scoop about ½ cup of the hot milk mixture and slowly whisk it into the egg yolks to temper them. Pour the tempered egg-milk mixture back into the saucepan. Continue to whisk and stir constantly until the filling thickens significantly. Maintain a gentle boil and whisk for another 2-3 minutes to cook out any starchy flavor from the cornstarch.

5. Finish the Filling: Remove the saucepan from the heat. Immediately stir in the 3 ounces of chopped bittersweet chocolate, ¾ teaspoon vanilla extract, and 2 teaspoons butter until completely melted and incorporated, creating a glossy, smooth chocolate custard.

6. Cool and Chill: Transfer the warm chocolate filling to a clean medium metal bowl. Place this bowl in a larger bowl filled with ice and cold water (an ice bath). Stir the filling constantly for about 5 minutes until it reaches room temperature. Pour the cooled filling into your prepared small crust. Cover the surface of the pie directly with plastic wrap or a piece of well-buttered foil to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or up to 1 day, until thoroughly set and cold.

7. Serve with Topping: Just before serving, if using heavy cream, whip the ¾ cup heavy cream with 1-2 tablespoons powdered sugar (optional) until soft peaks form. Spread the freshly whipped cream or prepared whipped topping generously over the chilled pie. Slice and enjoy your perfectly scaled chocolate indulgence!