Chocolate Cream Pie Recipe (2024)

This post may contain affiliate links. Please read our disclosure policy.

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.

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. Addthe 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.