This easy chocolate cream pie is filled with a delicious creamy filling, then garnished with fun chocolate shavings. It’s the perfect dessert and easily a family favorite!
Chocolate Pudding Pie
The whole family is going to love this delicious chocolate cream pie recipe! The spoon seamlessly slices through the soft cream pudding and down into the textured pie crust. The two contrasting textures will be a treat for your senses, and your taste buds will be thrilled with the decadent chocolate flavor.
The best part is that it’s such a simple recipe, you can easily make it again in the future—especially if you have gatherings to attend and you need to bring a dessert!
Why You’ll Love this Chocolate Cream Pie Recipe:
- Super easy: This easy chocolate cream pie recipe is a one-trick wonder. All you really have to do is learn how to make the creamy filling—and that’s simple!
- Super chocolate-y: Of course, a rich chocolate pie is going to be filled with chocolate flavor, but the best part is how soft, silky, and creamy it is!
How to Make Chocolate Cream Pie
Be sure to see the recipe card below for full ingredients & instructions!
- In a large bowl add the wet ingredients. See exact measurements and detailed instructions in the full recipe card at the bottom of this post.
- Mix the cocoa, sugar, cornstarch, and salt in a medium saucepan. Then add in the heavy cream and whisk. Lastly, add the egg yolks and whisk.
- Turn the saucepan to medium heat and whisk in milk and bring to a boil. Whisk until it thickens and allow to boil for a minute further.
- Pour the chocolate mixture into the bowl and mix.
- Pour mixture through a fine mesh strainer into another bowl, pressing down on any lumps with a rubber spatula.
- Place plastic wrap on surface of the pudding, allowing it to cool slightly, then transfer it to the prebaked pie shell.
- Cover the pudding with the plastic wrap again and chill the pie until set—it could be up to two hours or longer.
- Top with whipped cream and chocolate curls. Serve and enjoy your chocolate cream pie!
Chocolate cream pie is an American diner classic! A prebaked pie crust is filled with soft, luscious chocolate pudding and topped with fresh whipped cream.
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
To save time, you certainly could. Simply follow the instructions on the box for using the pudding as pie filling. I recommend using 2 (3.9-ounce) packages to fill a standard pie crust.
You sure can! A graham cracker or Oreo crust would be delicious!
If your chocolate cream pie is runny, your pudding is either under- or overcooked. Undercooked pudding won’t set up, while overcooked pudding will break down the proteins, leading to a weepy filling. The pudding should be cooked to 200°F over low heat.
Yes. Pies containing eggs and dairy should always be refrigerated. Do not leave a chocolate cream pie out at room temperature for more than 2 hours.
Fun Crust and Filling Options
While making your own homemade crust is an option, if you’d like to take the easy route, no one will mind, everyone will still love it, and it will make things all the easier for you! I’d also highly recommend a fun oreo crust for the hardcore chocolate lovers. You can also add chocolate chips to the cream pudding if you want even more chocolate and texture. Or you can purchase a simple delicious graham cracker crust!
Make Ahead Instructions
I highly recommend baking the pie crust ahead of time. You can store baked pie crust for up to 2 days in the refrigerator or up to 3 months in the freezer. If frozen, let thaw overnight in the refrigerator before using.
Chocolate cream pie can be made up to 1 day in advance of when you plan to serve it. Store loosely covered with plastic wrap in the refrigerator until ready to serve.
Storage Instructions
Store leftover chocolate cream pie loosely covered with plastic wrap in the refrigerator for up to 2 days. Serve cold or at room temperature. I do not recommend freezing chocolate cream pie, as the texture changes too much once thawed.
Substitutions
- You can use a graham cracker or Oreo pie crust instead of a classic pie crust.
- Feel free to use whatever kind of chocolate you like, such as milk or dark.
- If using salted butter, omit the kosher salt.
- You can use whipped topping, such as Cool Whip, instead of whipped cream if you prefer.
Decorating Ideas
The classic decoration for this pie is to shave chocolate on top. However, you could also top this pie with a dusting of cocoa powder, a drizzle of chocolate sauce, mini chocolate chips, or chocolate sprinkles!
Tips for the Best Chocolate Cream Pie
- If you plan to make a homemade pie crust, be sure to bake the crust with pie weights inside to keep it flat.
- Use good quality chocolate for the best results; the higher the quality, the better the taste.
- If using chocolate bars, chop the chocolate finely to help it melt faster.
- Whisk the pudding constantly to prevent overcooking the eggs. Overcooked eggs will lead to scrambled egg pieces in your pudding.
- For the best results, use an instant-read thermometer to monitor the temperature of the pudding.
- Strain the pudding to remove any lumps or cooked egg pieces before adding it to the pie crust.
- Do not top the pie with whipped cream until it has been thoroughly chilled; otherwise, the whipped cream will melt into the pie, ruining the texture.
- I recommend waiting to top the pie with whipped cream until just before serving; otherwise, the whipped cream may begin to deflate.
I hope you enjoy this classic chocolate cream pie as much as I do. It’s hard not to love if you’re a major chocolate fan or have a sweet tooth. Let me know how yours turned out and what kind of crust you used in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Cream Pie Recipe
Ingredients
- 1 9-inch pie crust 213 grams, store-bought or homemade; baked and cooled
- 1 cup semisweet chocolate chips 170 grams (or chopped baking chocolate)
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup granulated sugar 200 grams
- ⅓ cup unsweetened cocoa powder 28 grams
- ¼ cup cornstarch 28 grams
- ¼ teaspoon kosher salt
- 1 cup heavy cream 227 grams
- 3 large egg yolks 42 grams
- 2 cups whole milk 454 grams
- 2 cups whipped cream 120 grams, for garnish
- Chocolate curls optional, for garnish
Equipment
- Kitchen Scale (optional)
- Instant Read Thermometer (optional)
Instructions
- Place the chocolate, butter, and vanilla extract in a large bowl and set aside.1 cup semisweet chocolate chips, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- In a medium saucepan, whisk the sugar, cocoa, cornstarch, and salt together. Add the heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks until combined.1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, ¼ cup cornstarch, ¼ teaspoon kosher salt, 1 cup heavy cream, 3 large egg yolks
- Place the saucepan over medium heat, then gradually whisk in the milk. Bring the mixture to a boil, whisking constantly as it thickens, then boil for 1 minute, until 200°F.2 cups whole milk
- Pour the mixture into the bowl with the chocolate, then whisk until melted and smooth.
- Pour the mixture through a fine-mesh sieve into another bowl, pressing down on any lumps with a rubber spatula.
- Place a piece of plastic wrap directly on the surface of the pudding, allowing it to cool slightly, then transfer it to the prebaked pie shell. Cover the pudding with the plastic wrap again, then chill the pie until set, at least 2-3 hours, up to overnight.1 9-inch pie crust
- Garnish with whipped cream and chocolate curls and serve.2 cups whipped cream, Chocolate curls
Notes
- You can use a graham cracker or Oreo pie crust instead of a classic pie crust.
- Feel free to use whatever kind of chocolate you like, such as milk or dark.
- If using salted butter, omit the kosher salt.
- You can use whipped topping, such as Cool Whip, instead of whipped cream if you prefer.
- If you plan to make a homemade pie crust, be sure to bake the crust with pie weights inside to keep it flat.
- Use good quality chocolate for the best results; the higher the quality, the better the taste.
- If using chocolate bars, chop the chocolate finely to help it melt faster.
- Whisk the pudding constantly to prevent overcooking the eggs. Overcooked eggs will lead to scrambled egg pieces in your pudding.
- For the best results, use an instant-read thermometer to monitor the temperature of the pudding.
- Strain the pudding to remove any lumps or cooked egg pieces before adding it to the pie crust.
- Do not top the pie with whipped cream until it has been thoroughly chilled; otherwise, the whipped cream will melt into the pie, ruining the texture.
- I recommend waiting to top the pie with whipped cream until just before serving; otherwise, the whipped cream may begin to deflate.
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