This decadent Chocolate Cream Pie is made using a simple, reliable method for producing a silky chocolate custard with far less fuss than traditional techniques. It’s a wonderful dessert for special occasions or any time a chocolate craving calls.
If you enjoy chocolate desserts, try Molten Chocolate Cakes or Classic Fudge Walnut Brownies for more indulgent options.
If you’re a true chocolate lover, this rich yet easy Chocolate Cream Pie will become a favorite. The custard is creamy and satisfying, perfect for Valentine’s Day, Thanksgiving, Christmas — or simply to brighten an ordinary day. A single slice can lift the mood instantly.
Table of contents
- Easy Chocolate Cream Pie
- Chocolate Cream Pie Ingredients
- Make Ahead Method
- How to Make Chocolate Cream Pie
- The Easy Chocolate Custard
- Assemble and Refrigerate
- How to Top a Chocolate Cream Pie
- The Best Pie Crust for Cream Pies
- More Chocolate Love!
Easy Chocolate Cream Pie
This recipe uses a shortcut custard technique that creates a smooth, from-scratch chocolate filling without tempering or straining. The method is straightforward and forgiving: once the custard starts to thicken it comes together quickly, and the final texture is lusciously creamy.
The finished custard is so tempting you might be tempted to eat it with a spoon before it even reaches the crust — and that’s perfectly understandable.
Chocolate Cream Pie Ingredients
- 4 ounces unsweetened baking chocolate (roughly chopped)
- 3 cups milk (whole or 2% — whole milk gives a richer custard)
- 4 large egg yolks (separating the eggs and using yolks only will enrich the custard)
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract
Make Ahead Method
This pie benefits from a bit of advance planning. Prepare the custard and assemble the pie a day ahead, then chill it overnight. The baked pie pastry can be made and refrigerated for 2–3 days before filling.
How to Make Chocolate Cream Pie
This overview highlights the technique. Follow the detailed recipe card below for exact measurements and timing.
The Easy Chocolate Custard
- Combine the sugar, cornstarch, and salt in a medium saucepan.
- Whisk the egg yolks and milk together in a separate bowl until combined. Slowly pour this mixture into the dry ingredients in the saucepan (with the heat off), whisking constantly until smooth and lump-free.
- Heat over medium, whisking frequently, until the mixture thickens — about 5–6 minutes. When it begins to set, whisk vigorously for about one minute, then remove from heat.
- Immediately stir in the chopped chocolate and butter until melted and fully incorporated. Stir in the vanilla.
Assemble and Refrigerate
- Pour the warm custard into a baked and cooled pie crust, smoothing the surface. Let it cool briefly for 5 minutes.
- Press plastic wrap directly onto the warm custard to prevent a skin from forming, then refrigerate the pie for at least 8 hours or overnight.
How to Top a Chocolate Cream Pie
- Beat 1 1/4 cups heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
- Spread the whipped cream over the chilled custard. For a finishing touch, shave a chocolate baking bar with a vegetable peeler to create elegant chocolate curls and sprinkle them on top.
The Best Pie Crust for Cream Pies
Cream pies require a fully baked crust. A simple, traditional single-crust pastry works well and won’t compete with the chocolate filling. You can blind bake a homemade crust or use a store-bought refrigerated or frozen crust — follow package directions to pre-bake if needed.
For the quickest approach, a ready-made graham cracker or Oreo crust is perfectly suitable and eliminates the need to bake the crust at all.
More Chocolate Love!
- Easy Chocolate Crescent Rolls
- One Bowl Chocolate Cake
- Chewy Chocolate Dipped Oatmeal Cookies
- Chocolate Covered Cherry Cookies
Sign up for the newsletter to receive new recipes and follow the author on social channels for more kitchen inspiration.
Chocolate Cream Pie
Ingredients
Easy Chocolate Custard
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups milk, whole or 2%
- 4 large egg yolks
- 4 ounces unsweetened chocolate, roughly chopped
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract
Whipped Cream
- 1 ¼ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla
Chocolate Garnish
- Milk, semisweet, or bittersweet chocolate shavings, from a chocolate baking bar
9-inch Single Crust Pie Pastry
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
- ¼ cup unsalted butter, very cold
- ¼ cup vegetable shortening, very cold
- 1 ½ teaspoons apple cider vinegar
- 2 to 4 tablespoons ice water
Instructions
For the Easy Chocolate Custard
-
Place the sugar, cornstarch, and salt into a medium saucepan. Whisk egg yolks and milk together in a separate bowl, then slowly pour into the dry mixture off the heat, whisking until smooth and lump-free.
-
Heat the saucepan over medium, whisking frequently until the custard thickens, about 5–6 minutes. When it begins to thicken, whisk vigorously for about 1 minute, then remove from heat. Stir in the chocolate and butter until melted, then stir in the vanilla.
-
Pour the custard into a baked and cooled pie crust, smoothing the top. Let rest about 5 minutes, press plastic directly onto the surface, and refrigerate for at least 8 hours or overnight.
Whipped Cream and Chocolate Shavings
-
Beat the heavy cream, vanilla, and powdered sugar until stiff peaks form. Spread over the chilled custard.
-
Use a vegetable peeler on the edge of a chocolate baking bar to create shavings for garnish.
-
The pie can be served immediately, but it slices more cleanly if chilled, uncovered, for an hour or two before serving.
For the Pie Crust
-
Place flour and salt in the bowl of a food processor and pulse to combine.
-
Cut cold butter and shortening into small pieces, add to flour, and process until the mixture resembles coarse crumbs.
-
Add vinegar and 2 tablespoons ice water, pulsing about 6 times. Add more water a tablespoon at a time until the dough begins to hold together.
-
Form the dough into a ball, flatten slightly, wrap in plastic, and refrigerate at least 1 hour or up to two days.
-
When ready, let the dough sit 10–15 minutes, roll to 1/8-inch thickness, fit into a 9-inch pie plate, trim edges, and flute as desired.
-
Freeze the crust-lined plate 30 minutes while preheating the oven.
Blind Bake the Crust
-
Preheat oven to 400°F and position the rack in the center.
-
Line the crust with foil, fill with pie weights or dry beans, and bake 20 minutes or until the edges are light golden. Remove weights and foil, prick the bottom with a fork, reduce oven to 375°F, and bake 10–15 more minutes until the crust is fully golden. Cool completely before filling.
Notes
Nutrition
Nutrition information is an estimate calculated with generic ingredients and may vary; refer to your ingredient labels for precise values.
Like this? Please rate & comment below!