Chocolate Cream Pie With Pat-In-The-Pan Crust

Rich and silky, this chocolate cream pie is an all-time favorite dessert recipe. The creamy, chocolaty filling and buttery, flaky crust will satisfy any pie-lover’s sweet tooth.



Heat oven to 400ºF. In a large bowl, use a fork to combine flour, oil, milk and salt. Stir until mixed, then knead until a soft ball of dough forms. Press into a Sweet Creations 9” Ceramic Pie Pan, covering the bottom and sides and crimping the edges of the crust. Bake for 18-22 minutes, or until golden brown. Cool completely. Place chocolate chips in a medium microwave-safe bowl. Microwave in 30-second bursts, stirring between, until melted. Place heavy cream in a large bowl or stand mixer. Slowly add the melted chocolate to the cream, beating with a whisk attachment until the mixture is thick and creamy. Spoon into pie crust. Refrigerate until firm, about 30-40 minutes. Just before serving, fill a Sweet Creations Icing Bag with whipped topping. Snip a ½” opening from the tip and pipe dollops around the top of the pie. Sprinkle with rainbow sprinkles. Serve and enjoy!