What a name.
The word “slab” might sound odd, but it simply means a large, shareable pie. This chocolate cream slab pie is perfect for holidays, gatherings, or any time you want a dessert that feeds a crowd. It’s an easy, impressive option when you need to get dessert done fast.
Don’t be intimidated by the size. A slab pie is essentially a massive pie that slices into generous portions—ideal for feeding family and friends. It’s straightforward to make and stores well in the fridge, making it an excellent make-ahead dessert.
If you’re cooking for only a couple of people, consider halving the recipe or sharing the extras with friends. Otherwise, you’ll be the pie distributor for the week. Either way, it’s a crowd-pleaser and a great dessert to bring to a party.
I used a reliable homemade pie crust here, but you can use a store-bought crust or even a graham cracker crust if you prefer. If using a traditional pie dough, blind-bake it first: line the crust with parchment and fill it with pie weights or dried beans, then bake until lightly golden. This prevents a soggy bottom once you add the filling.
A graham cracker crust works well too and adds a different texture and flavor. If you choose graham crumbs, mix them with melted butter until the mixture holds together, press it into the pan, and chill briefly before filling.
The filling is a rich homemade chocolate pudding made from cream, buttermilk, sugar, cornstarch, and egg yolks. Once the pudding is thick and silky, stir in chopped high-quality chocolate, butter, and vanilla for a glossy, decadent center. After the pudding cools slightly, fold in a portion of freshly whipped cream to lighten the texture.
The pie is finished with a generous layer of whipped cream and chocolate shavings or sprinkles on top. The result is indulgent but not overly sweet—thanks to the balance of the buttery crust, the rich chocolate center, and the airy whipped cream. The combination of textures makes each slice feel like a cross between pie and brownie: think “pie brownies.”
Chill the pie for at least four hours, preferably longer, so it sets and slices cleanly. Keep it refrigerated until serving because of the whipped cream. Use a sharp knife for neat slices and create pretty squares to impress guests. This makes a fantastic centerpiece dessert for holiday tables or casual get-togethers.
Chocolate Cream Slab Pie
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Ingredients
- 1 pie crust (homemade or store-bought) use a full batch for an 18×13-inch slab or a graham crust if preferred
- 2 cups granulated sugar
- 3 1/2 cups cold heavy cream, divided
- 1 1/2 cups buttermilk
- 1/3 cup cornstarch
- 1 pinch salt
- 8 egg yolks
- 8 ounces high-quality chocolate, chopped
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
- chocolate shavings or sprinkles for topping
Instructions
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Preheat the oven to 400°F (200°C). Roll the pie crust to fit an 18×13-inch baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 20 to 30 minutes, until just golden and flaky. Remove and let cool completely.
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In a large saucepan over medium heat, whisk together the sugar, 1 1/2 cups heavy cream, buttermilk, cornstarch, and salt. Heat until the sugar dissolves and the mixture comes to a boil, stirring occasionally. Reduce to a simmer and cook for about 5 minutes until it thickens slightly.
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Whisk the egg yolks lightly in a bowl. Temper the yolks by whisking in 1/2 cup of the warm milk mixture a little at a time. Return the yolk mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture is very thick, about 2 to 3 minutes. Remove from heat and transfer to a bowl.
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Stir the chopped chocolate, butter, and vanilla into the hot mixture until smooth and fully combined. Press plastic wrap directly onto the surface and chill in the refrigerator for 30 minutes.
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Whip the remaining cold heavy cream with powdered sugar until stiff peaks form. Fold 1/2 cup of the whipped cream into the chilled chocolate pudding to lighten it, reserving the rest of the whipped cream for the topping. Spread the chocolate filling evenly over the baked crust and refrigerate for at least 4 hours.
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Just before serving, spread the remaining whipped cream over the pie and garnish with chocolate shavings or sprinkles. Slice with a sharp knife into squares and serve chilled.
Notes
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