Chocolate Cream Pie Recipe

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.

Save This Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

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

1. CRUST. Bake the pie crust in a 9-inch pie pan according to the package or recipe directions. Set aside to cool.
2. 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.
3. 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

1. 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.
2. CHILL. Pour the custard into a bowl, cover tightly with plastic wrap, and refrigerate until cooled to room temperature.
3. ASSEMBLE. To assemble the pie, pour the cooled custard into the cooled pie crust. Chill for at least 4 hours or overnight.
4. 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.

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:

S’Mores Pie

5 hrs

German Chocolate Cake Recipe

1 hr

Recipe Video

Chocolate Pecan Pie

1 hr 15 mins

Recipe Video

No Bake Snickers Cheesecake

6 hrs 15 mins

5 from 18 votes

Chocolate Cream Pie Recipe

By: Lil’ Luna

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

Servings: 8

Prep: 30 minutes mins

Cook: 15 minutes mins

Chill: 4 hours hrs

Total: 4 hours hrs 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 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

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, the pie is freezable. Wrap it with plastic wrap and then foil. Freeze it for up to 3 months. Thaw in the fridge before serving.

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.