Chocolate Cream Pie

Chocolate Cream Pie is such a delightful dessert that will melt the hearts of all chocolate lovers. Even if you are a beginner baker, this will be a great recipe to make.

We have some major chocolate lovers in our house, and I’m one of them. And somehow, this chocolate cream pie hits every note when you are looking for the perfect dessert.

It starts with a flakey, perfect crust. The filling is a twist on chocolate pudding that whips up in less than 15 minutes. The topping is delicious whipped cream , and it is finished off with the most beautiful chocolate curls. This is a must-make dessert.

Overhead view of ingredients on countertop for Chocolate Cream Pie recipe. - 4

How to Make Chocolate Cream Pie

Step 1: Make the Chocolate Filling

Whisk together the sugar, cocoa powder, corn starch, and salt in a saucepan (not on heat). Then whisk in the egg yolks and the milk.

Overhead view of ingredients with a whisk in a saucepan for Chocolate Cream Pie recipe - 5

Step 2: Cook the Chocolate Mixture

Place over medium heat and stir consistently until it is boiling and thickened. At the end, it should be able to easily coat the back of a spoon. Stir in the chocolate, butter, and vanilla until smooth.

Saucepan of chocolate sauce with spoon for Chocolate Cream Pie recipe. - 6

Step 3: Pour the Mixture into the Crust

Pour the chocolate mixture into the baked pie crust and put it in the refrigerator to cool for four hours.

Pan of chocolate sauce being poured into a pie crust for Chocolate Cream Pie recipe - 7

Step 4: Top with Whipped Cream

Make the whipped cream before serving and top the pie with it. Please note that the stabilized whipped cream can go on the pie up to 24 hours in advance. Top with chocolate shavings.

Slice of Chocolate Cream Pie garnished with whipped cream and chocolate shavings served on a plate with a fork. - 8

Homemade Pie Crust

This homemade chocolate pudding pie recipe can be made with a homemade or store-bought pie crust. If you’ve never made a pie crust from scratch, I highly recommend making my easy pie crust recipe . If you go this route, you can make it advance by storing it in the refrigerator or freezer. The crust will need to be fully baked since the filling is essentially pudding that will not go in the oven. Read all about baking a pie crust in the recipe notes of the recipe card.

If you want to buy a pie crust to make this pie recipe, choose a nine-inch deep pie crust that has been pre-baked.

Easy Pie Crust Recipe

Storing Chocolate Pie

Keep this chocolate pie in the refrigerator, covered, for up to two days. Always use your best judgment when storing and eating leftovers.

Other Great Pie Recipes

Lemon Meringue Pie
Chocolate Pecan Pie
Perfect Pumpkin Pie From Scratch
Instagram
Facebook
Youtube
Newsletter

Ingredients

1 baked pie crust see note
1 1/2 cups granulated sugar
2 tablespoons cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
3 large egg yolks beaten
3 cups whole milk
4 ounces quality chocolate finely chopped
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1 cup whipped cream or store-bought whipped topping
chocolate shavings see note

Instructions

In a medium saucepan off of heat, whisk together the sugar, cocoa powder, corn starch, and salt. Then whisk in the egg yolks and the milk. 1 1/2 cups granulated sugar, 2 tablespoons cocoa powder, 1/4 cup cornstarch, 1/2 teaspoon salt, 3 large egg yolks, 3 cups whole milk
Place over medium heat and stir consistently until it is boiling and thickened, about 10 minutes. Once it starts to bubble, let it boil, while stirring, for 1 minute. At the end, it should be able to easily coat the back of a spoon.
Stir in the chocolate, butter, and vanilla until smooth. 4 ounces quality chocolate, 1 tablespoon unsalted butter, 1 1/2 teaspoons vanilla extract
Pour into the baked pie crust and put in the refrigerator to cool for 4 hours. 1 baked pie crust
Make the whipped cream before serving and top. Please note that the whipped cream can go on the pie up to 24 hours in advance. Top with chocolate shavings. 1 cup whipped cream

Notes

Roll out the dough, and transfer it to a 9 inch deep pie plate. Cut off any excess dough and then crimp the remaining dough.
Cover the dough in plastic wrap and refrigerate it for 30 minutes.
Line the dough with parchment paper and then fill it with pie weights.
Bake it at 425 degrees Fahrenheit for 15 minutes.
Remove it from the oven, carefully remove the parchment paper and weights. Then pierce the bottom of the dough with a fork and return it to the oven for an additional 5 minutes or until it is golden brown.

did you make this