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This chocolate cream pie recipe has two types of chocolate in a creamy custard, topped with whipped cream and chocolate curls!!
This pie is perfect for chocolate lovers like our Chocolate Pecan Pie, S’Mores Pie, and Frozen Butterfinger Pie.
We Love This Personal Fav!
Is there anything better than a slice of homemade pie?
I love just about any made-from-scratch pies (like our Pecan Pie, Apple Pie, and Pumpkin Pie), but throw in some chocolate and I’m pretty much in heaven!
Here’s why chocolate cream pie is a favorite:
- Rich & velvety. Two types of chocolate are combined to create a smooth and creamy filling that makes for an incredible flavor!
- Customizable. From the crust to the topping, change it up each time you make it (regular Pie Crust, Oreo Pie Crust, Graham Cracker Crust)!
- Showstopper. This visually stunning tastes as good as it looks!
Ingredients
- 1 baked pie shell – Use a store-bought pie crust, our Homemade Pie Crust Recipe, Oreo Crust, or a Graham Cracker Crust.
- unsalted butter
- semi-sweet chocolate chips
- sugar
- cornstarch
- salt
- cocoa powder – Use natural or Dutch-processed unsweetened cocoa powder to make the chocolate pie filling.
- milk – Use whole milk for the creamiest texture.
- egg yolks
- Whipped Cream – heavy whipping cream, powdered sugar, vanilla extract
How to Make Chocolate Cream Pie
- CRUST. Bake the pie crust in a 9-inch pie pan according to the package or recipe directions. Set aside to cool.
- CUSTARD. Combine butter and chocolate chips in a large glass or metal bowl; set aside.
- In a large saucepan, add the dry ingredients. Add the milk slowly and whisk until combined.
- HEAT. Bring the mixture to a simmer over medium heat, stirring constantly to prevent the milk from scorching.
- Once the mixture has reached a simmer, simmer, stirring continuously, for 1 minute, until thickened.
- Remove from the heat and pour ½ cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling.
- Pour the egg yolk mixture into the custard mixture and stir to combine.
- Return the pot to medium heat and bring the custard back to a simmer. Simmer for 1 minute, stirring constantly.
- Remove from the heat and stir in the vanilla until smooth.
Assemble Your Pie
- STRAIN. Place a strainer over the bowl of chocolate and butter and pour the hot custard mixture into the bowl, pressing it through the strainer to remove any lumps. Let sit for a couple of minutes, then stir until butter and chocolate are melted.
- CHILL. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
- ASSEMBLE. To assemble the pie, pour the cooled custard into the cooled pie crust. Chill for at least 4 hours or overnight.
- SERVE. Just before serving, beat the 1 cup of cream till soft peaks form. Beat in vanilla and powdered sugar. Spread over pie and garnish with chocolate curls if desired.
Recipe Tips
- Runny chocolate pie. The filling should be soft but not runny, and thick enough to hold its shape. It may be runny if it is not cooked long enough.
- Bring the filling to a boil and let it bubble for 1 minute. Allow enough time for the pie to chill in the fridge and set.
- Curdled filling. Sometimes, the filling becomes lumpy if it’s heated too quickly or at too high of a temperature.
- To prevent curdling, cook the filling over medium heat and stir constantly. If you notice any curdling, immediately remove the mixture from heat and vigorously whisk it until smooth.
- Top with chocolate curls. Use a plain chocolate bar and a vegetable peeler to make chocolate curls.
Storing Your Pie
- Make ahead of time. Add a thin layer of Whipped Cream to help keep the pie from drying out. Cover pie with plastic wrap and refrigerate for 2-3 days.
- STORE. Keep leftovers in the pie plate or in individual containers. Press plastic wrap over the pieces to help keep the exposed chocolate filling from developing a thick skin on top.
- FREEZE. While the texture is best when freshly made, this chocolate cream pie recipe is freezable. Wrap it with plastic wrap and then foil. Freeze it for up to 3 months. Thaw in the fridge before serving.
For More Chocolate Desserts:
Chocolate Cream Pie Recipe
This chocolate cream pie has two types of chocolate in a creamy custard, topped with whipped cream and chocolate curls!!
Ingredients
- 1 (9-inch) pie crust store bought or our Homemade Pie Crust Recipe
- 3 tablespoons unsalted butter
- 1¼ cups semi sweet chocolate chips
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 tablespoons cocoa powder
- 2 cups milk
- 3 egg yolks beaten
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Bake the pie crust in a 9-inch pie pan according to the package or recipe directions. Set aside to cool.
- Combine butter and chocolate chips in a large glass or metal bowl; set aside.
- In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Add the milk slowly and whisk until combined.
- Bring the mixture to a simmer over medium heat, stirring constantly to prevent the milk from scorching.
- Once the mixture has reached a simmer, simmer, stirring continuously, for 1 minute, until thickened.
- Remove from the heat and pour ½ cup of the mixture into the egg yolks, quickly stirring to prevent the eggs from curdling.
- Pour the egg yolk mixture into the custard mixture and stir to combine.
- Return the pot to medium heat and bring the custard back to a simmer. Simmer for 1 minute, stirring constantly.
- Remove from the heat and stir in the vanilla until smooth.
- Place a strainer over the bowl of chocolate and butter and pour the hot custard mixture into the bowl, pressing it through the strainer to remove any lumps. Let sit for a couple of minutes, then stir until butter and chocolate are melted.
- Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
- To assemble the pie, pour the cooled custard into the cooled pie crust. Chill for at least 4 hours or overnight.
- Just before serving, beat the 1 cup of cream till soft peaks form. Beat in vanilla and powdered sugar. Spread over pie and garnish with chocolate curls if desired.
Notes
Nutrition
Serving: 8g, Calories: 559kcal, Carbohydrates: 58g, Protein: 9g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 123mg, Sodium: 221mg, Potassium: 419mg, Fiber: 3g, Sugar: 40g, Vitamin A: 747IU, Vitamin C: 0.2mg, Calcium: 202mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
There is a discrepancy between the filling ingredients and the directions… how much vanilla do you add to the filling?
How do you make the homemade whipped cream fancy?
Great question! I like to put it in piping bag with whatever piping tip you’d like for the design you want (similar to decorating a cake or cupcakes but with the whipped cream). Hope that helps!
Oh my, this is a chocolate lover’s dream! The creamy custard, two types of chocolate, topped with whipped cream is perfect! Need I say more?
I’m so glad I found this recipe. Not only is it delish, but it’s so easy to make with simple ingredients. Plus, it’s so pretty!