Chocolate Cream Pie is a rich, silky dessert made with a flaky pie crust, homemade chocolate custard, and fresh whipped cream on top. The filling is made with chocolate chips, cocoa powder, milk, egg yolks, vanilla, and butter for a smooth, classic chocolate flavor.
We love this pie for holidays, birthdays, Sunday dinners, and anytime we need a make-ahead dessert that feels extra special. Chill it until set, add the whipped cream right before serving, and garnish with chocolate curls for a pretty finish.
Serve it alongside Pumpkin Pie, Pecan Pie, Lemon Meringue Pie, or Homemade Vanilla Ice Cream for a dessert table everyone will love.
Why you’ll love it + Why it works:
- Chocolate Lover’s Dream: Every slice is filled with rich homemade chocolate custard and topped with fluffy whipped cream.
- Perfect Make Ahead Dessert: Prepare it the day before for easy entertaining.
- Real Chocolate Flavor: Chocolate chips and cocoa powder give the filling deep chocolate flavor.
- Fresh Whipped Cream: Homemade whipped cream balances the richness of the chocolate filling with a light, airy topping.
Chocolate Cream Pie Recipe Ingredients
Pie
- Pie crust (1 (9-inch), store bought or Homemade Pie Crust): Creates a buttery, flaky base for the creamy filling. Homemade or store bought both work well. Use a store-bought pie crust, our Homemade Pie Crust Recipe, Oreo Crust, or a Graham Cracker Crust.
- Unsalted butter (3 tablespoons): Adds richness and helps create an extra silky custard.
- Semi sweet chocolate chips (1¼ cups): Melts into the custard for deep chocolate flavor. We like semisweet because it keeps the pie from being overly sweet.
- Sugar (¾ cup): Sweetens the custard while balancing the chocolate.
- Cornstarch (3 tablespoons): Thickens the filling so it sets into clean slices after chilling.
- Salt (¼ teaspoon): Enhances the chocolate flavor and balances the sweetness.
- Cocoa powder (2 tablespoons): Deepens the chocolate flavor and gives the filling a rich color.
- Milk (2 cups): Creates a smooth, creamy custard. Whole milk gives the richest results.
- Egg yolks (3, beaten): Adds richness and help thicken the custard into a silky filling.
- Vanilla extract (2 teaspoons): Rounds out the chocolate flavor with warm sweetness.
Topping
- Heavy whipping cream (1 cup): Whips into a light, fluffy topping that pairs perfectly with the rich filling.
- Powdered sugar (¼ cup): Sweetens and helps stabilize the whipped cream.
- Vanilla extract (1 teaspoon): Adds classic flavor to the whipped cream.
How to Make Chocolate Cream Pie Recipe
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.
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.
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. 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.
Kristyn’s Recipe Tips
- Stir the custard constantly while cooking to keep it smooth and prevent scorching.
- Temper the egg yolks slowly with the hot custard so they don’t scramble.
- Press plastic wrap directly onto the surface of the custard while cooling to prevent a skin from forming.
- Chill the pie overnight if possible for the cleanest slices and best texture.
- Top with chocolate curls. Use a plain chocolate bar and a vegetable peeler to make chocolate curls.
Chocolate Cream Pie Recipe
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
- 2 teaspoons vanilla extract
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
- Stir the custard constantly while cooking to keep it smooth and prevent scorching.
- Temper the egg yolks slowly with the hot custard so they don’t scramble.
- Press plastic wrap directly onto the surface of the custard while cooling to prevent a skin from forming.
- Chill the pie overnight if possible for the cleanest slices and best texture.
- Top with chocolate curls. Use a plain chocolate bar and a vegetable peeler to make chocolate curls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
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.
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This recipe was first shared October, 2018.
Also in the comments looking for the amount of vanilla needed for the filling. Found this same recipe on a different blog and it calls for 1 teaspoon pure vanilla extract. Happy baking!
I’m glad that you commented as I hadn’t realized the recipe card was missing the vanilla. I add 2 teaspoons of vanilla, and it’s been added to the recipe card for future bakers to see.
Overall great flavor! I messed up along the way since the pie filling wouldn’t fully set. Any thoughts as to why it’s slightly gooey and won’t hold its shape?
Also, same as the other comments…I didn’t know how much vanilla to add for the pie filling so I guessed at 1 tsp. The ingredients list doesn’t say vanilla in the pie filling but the instructions do.
After looking for a recipe for chocolate pie for Christmas, I came across this one. This pie is outstanding! It got raves reviews and orders for next year. If you want a delicious pie, look no further. Thank you so much for sharing the recipe.
Ahhh I’m mid making this and it doesn’t say how much vanilla to add to the pudding when on the stove. Help!!!!!
There is a discrepancy between the filling ingredients and the directions… how much vanilla do you add to the filling?
How much vanilla to the custard on stove?
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!