Chocolate Cream Pie

This Chocolate Cream Pie has two types of chocolate in a creamy custard, topped with whipped cream and chocolate curls!!

Chocolate cream pie is rich and velvety. It is a perfect pie for chocolate lovers! For more chocolate musts try Chocolate Pecan Pie, S’Mores Pie, and Frozen Butterfinger Pie.

Easy Chocolate PIE

Is there anything better than a slice of homemade pie?

I love just about any type of made from scratch pie (like our pecan pie, apple pie and pumpkin pie), but throw in some chocolate and I’m pretty much in heaven! This chocolate cream pie was simply divine from the first to the last bite.

Two types of chocolate are used in the homemade custard, so it has a rich chocolatey flavor. If you like your chocolate more on the mild side, you could use milk chocolate chips, or omit the cocoa powder. It’s up to you!

This chocolate pie isn’t just great for holidays – but all year long. It’s a hit with the entire family, because who doesn’t love chocolate?! We hope you enjoy this easy Chocolate Pie recipe.

HOW TO MAKE CHOCOLATE CREAM PIE

To make this chocolate pie, start with a homemade custard made on the stovetop.

CRUST. Bake the pie crust in a 9-inch pie pan according to the package or recipe directions. Set aside to cool.

COMBINE. 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.

COOK. 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. To assemble the pie, pour the cooled custard into the cooled pie crust. Chill for at least 4 hours or overnight. Optional: top with whipped cream and chocolate shavings.

Tips + SToring Info

• To make chocolate curls: spread melted chocolate on a flat cookie sheet(no edges/not rimmed) and use a flat spatula to push the solidified chocolate into curls. You could also take a chocolate bar and a vegetable peeler to make chocolate curls.
• Crust: Use a graham cracker crust instead. We recommend just buying a pre-made graham cracker crust at the store. It’s delicious and simple to use and tastes great with this chocolate cream. For extra chocolate-ness use an Oreo crust.
• Make Ahead: We often make this pie in advance and typically make everything but the whipped cream.

STORE it by covering it in the fridge and right before serving adding the whipped cream and chocolate curls. Freshly baked, it’s usually good in the fridge for 3-4 days after.

For more chocolate desserts, check out:

• Double Chocolate Mousse Torte
• Hot Fudge Pudding Cake
• Chocolate Pecan Pie
• Oreo Pudding Pie
• Frozen Peanut Butter Pretzel Pie