This chocolate cream pie is smooth, rich, and decadent. The old-fashioned filling is made with real chocolate and cocoa powder instead of pudding mix, and the whole pie is topped with fluffy whipped cream and chocolate shavings.
This Easy Pie Recipe Is Perfect for Non-Bakers Like Myself
I consider myself more of a cook than a baker. Sometimes desserts intimidate me, so if I’m making one, go easy on me, please.
This chocolate cream pie is my idea of a classic, easy dessert that’s perfect for non-bakers like myself. I recommend using high-quality chocolate and Dutch cocoa powder in this recipe for the best chocolate flavor.
The chocolate filling comes together in no time on the stove, but you do have to allow at least 2 hours for it to chill and set before eating — I can assure you it’s worth the wait!
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Pie shell — You can use a store-bought frozen crust (pre-baked and cooled), or you can go the homemade route (my all-butter pie crust is perfect for this recipe).
- Sugar — The pudding-like filling is super rich but surprisingly not too sweet since there’s just ½ cup of sugar in the whole recipe.
- Cornstarch — This is what thickens the filling. Do not substitute the cornstarch with flour or else your pudding won’t set up properly.
- Unsweetened cocoa powder — I prefer Dutch cocoa powder, which tastes richer and deeper than regular cocoa powder.
- Milk — Whole milk works best since it’s higher fat content makes for a creamier filling.
- Bittersweet chocolate — You could use chips for this or cut up a bar.
- Vanilla extract — Pure vanilla always delivers the best flavor.
- Kosher salt — I like adding a pinch to help balance out all of the flavors.
- Whipped cream — If making your own whipped cream, simply combine 1 ½ cups heavy cream, ¼ cup powdered sugar, and ¾ teaspoon vanilla in a stand mixer fitted with a whisk attachment and whip until you have soft peaks. Easy!
- Chocolate shavings — You can make your own by running a vegetable peeler down the side of a chocolate bar.
Heidi’s Tip: For an even more decadent pie, replace the pie shell with an Oreo crust. A graham cracker crust would also work well here.
How to Make Chocolate Cream Pie (with Tips!)
- Bake your pie shell. You can do this in advance since the pie shell needs to cool completely before the filling can be added.
- Make the filling. We’re basically making a super thick chocolate pudding here. Sift all of the dry ingredients into a saucepan (this prevents clumps from forming), then whisk in the milk really well. Turn the heat to medium and gently simmer the mixture until it’s hot and starting to thicken up.
Heidi’s Tip: Using cornstarch and cooking it long enough on the stove (so that the pudding is starting to boil and so that it coats the back of a wooden spoon) will ensure your chocolate cream pie filling is nice and set.
- Add the chocolate and vanilla. The chopped chocolate will thicken the filling further as it melts.
- Chill and set. Turn the filling into your pie shell, then place a piece of plastic wrap directly on top to prevent a skin from forming.
- Garnish and serve. I like my chocolate cream pie topped with very lightly sweetened whipped cream and some chocolate shavings.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Chocolate Cream Pie Recipe
Ingredients
- 1 (9-inch) pie shell , baked and cooled
- ½ cup granulated sugar
- 3 tablespoons cornstarch , sifted
- 4 tablespoons unsweetened cocoa powder , sifted (I prefer Dutch cocoa powder)
- 2 cups whole milk
- 2 oz bittersweet chocolate , chopped
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Toppings
- sweetened whipped cream*
- chocolate shavings
Instructions
- Assemble and bake the pie shell, if needed. This is my go-to butter pie crust recipe. It makes a double crust, so you can either halve the recipe when making this chocolate cream pie or freeze the other crust for a future pie.1 (9-inch) pie shell
- Make the filling. In a small pot, stir together the sugar, cornstarch, and cocoa powder. Whisk in milk and place over medium heat until the mixture comes to a boil and starts to thicken. Once hot and thick, remove from heat and stir in chopped chocolate, vanilla, and salt.½ cup granulated sugar, 3 tablespoons cornstarch, 4 tablespoons unsweetened cocoa powder, 2 cups whole milk, 2 oz bittersweet chocolate, ½ teaspoon vanilla extract, 1 pinch kosher salt
- Chill for 2 hours. Pour the filling into the baked pie shell and cover with plastic wrap. (Place the plastic wrap directly on the filling to prevent a film from forming.) Refrigerate for 2 hours or until completely chilled and the plastic wrap comes off clean.
- Top and serve. Cut pie into 8 pieces and top with dollops of whipped cream and chocolate shavings and serve.sweetened whipped cream*, chocolate shavings
Notes
Nutrition
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Susan. Trager
I have not made this but it sounds wonderful. Chocolate is the best.
Hayley
We totally agree! Hope you can give the recipe a try sometime soon! :)
Amanda
Love this!!