If you’re looking to indulge in a luscious, silky dessert that feels just like a warm hug, then this Chocolate Cream Pie Recipe is your new best friend. It’s the perfect balance of rich, creamy chocolate pudding nestled inside a flaky baked pie crust, topped with airy whipped cream and optional chocolate flakes for that extra wow factor. Whether you’re serving it at a family gathering or just treating yourself after a long week, this pie will quickly become a beloved classic you’ll want to make again and again.
Ingredients You’ll Need
Gathering your ingredients for this Chocolate Cream Pie Recipe is simple and fun. Each ingredient plays an essential role in lending the pie its luscious texture, deep chocolate flavor, and beautiful presentation.
- 9-inch refrigerated pie crust: Provides a buttery, flaky base that perfectly cradles the filling after being fully baked and cooled.
- Granulated sugar: Sweetens the chocolate filling without overpowering it, balancing the cocoa’s natural bitterness.
- Cornstarch: Acts as a thickening agent, giving the filling that silky, custardy consistency everyone loves.
- Unsweetened cocoa powder: Adds rich chocolate intensity and a beautiful color to the pie.
- Kosher salt: Enhances all the flavors while cutting through the sweetness.
- Whole milk: Creates a creamy texture and rich body for the filling; half and half works if you want it extra decadent.
- Semisweet chocolate (finely chopped): Brings smooth richness and depth, preferably high-quality baking bars like Ghirardelli.
- Bittersweet chocolate (finely chopped): Balances the flavors with a slight bitterness, adding complexity to the filling.
- Unsalted butter: Adds lusciousness and a glossy finish to the filling.
- Pure vanilla extract: Infuses warmth and enhances the chocolate’s natural flavors.
- Heavy cream: Whipped to fluffy perfection to crown the pie with a light, creamy topping.
- Powdered sugar: Sweetens the whipped cream gently without graininess.
- Chocolate flakes or shavings (optional): Perfect for a decorative and delicious finishing touch.
How to Make Chocolate Cream Pie Recipe
Step 1: Prepare the Pie Crust
Start by baking your refrigerated pie crust according to the package instructions, then set it aside to cool completely. A fully baked and cooled crust ensures a crisp base that won’t get soggy from the luscious filling.
Step 2: Set Up for Filling
Cut a piece of parchment or waxed paper to fit your pie plate, and lightly spray it with nonstick cooking spray. This will come in handy shortly to protect your pie while you cook and chill the filling.
Step 3: Mix Dry Ingredients
In a medium saucepan, whisk together the granulated sugar, cornstarch, cocoa powder, and kosher salt. This dry blend will form the foundation of your chocolate filling’s silky texture and deep flavor.
Step 4: Add Milk Gradually
Slowly whisk in the whole milk to your dry ingredients, making sure the mixture is smooth with no lumps. This gradual blending sets you up for that perfectly creamy consistency.
Step 5: Cook the Filling
Place the saucepan over medium heat, stirring constantly. Keep stirring until the mixture thickens and just begins to bubble—it should coat the back of a spoon beautifully. This step is where that custard-like magic happens.
Step 6: Add Chocolates and Butter
Remove the pan from heat and stir in the semisweet and bittersweet chocolates until completely melted and smooth. Then, fold in the butter in pieces until fully incorporated, giving your filling a luxuriously silky texture and glossy shine.
Step 7: Stir in Vanilla
Mix in the pure vanilla extract. This small addition brightens all the flavors, making the chocolate even more inviting.
Step 8: Chill the Filling
Carefully pour the warm chocolate filling into your cooled pie crust. Lay the prepared parchment paper gently on top, pressing lightly to prevent a skin from forming. Refrigerate for at least 4 hours, or until set and wonderfully chilled.
Step 9: Whip the Cream
In a cold bowl, beat the heavy cream and powdered sugar until soft peaks form. This fluffy topping balances the richness of the filling with airy sweetness.
Step 10: Assemble and Garnish
Remove the parchment paper from the pie and spread the whipped cream evenly over the filling. Sprinkle chocolate flakes or shavings on top for an irresistible finish. Now, your Chocolate Cream Pie Recipe is ready for slicing and savoring!
How to Serve Chocolate Cream Pie Recipe
Garnishes
Classic chocolate flakes or shavings provide a lovely texture contrast and an elegant look. For a special touch, add a few fresh raspberries or a dusting of cocoa powder. These accents elevate the pie from delightful to show-stopping.
Side Dishes
This pie stands beautifully on its own but pairs wonderfully with a scoop of vanilla ice cream or a drizzle of salted caramel sauce. Fresh fruit like strawberries or orange segments also lighten the richness for a balanced dessert experience.
Creative Ways to Present
Try serving individual slices with a dollop of whipped cream in pretty dessert dishes, or turn this pie into a layered trifle by breaking the crust into chunks and layering with filling and whipped cream in a glass bowl. It’s a fun twist that keeps guests asking for more!
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Cream Pie Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. This helps maintain the creamy texture and fresh whipped cream topping.
Freezing
Although freezing is possible, it can slightly alter the texture of the creamy filling and whipped cream. If you do choose to freeze, wrap the pie securely in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating
This dessert is best enjoyed chilled and does not require reheating. If you prefer a slightly warmer pie, let slices sit at room temperature for 10 minutes before serving to soften the filling, but avoid microwaving to keep the texture intact.
FAQs
Can I use a homemade pie crust instead of refrigerated?
Absolutely! A homemade pie crust can add a wonderful personal touch, and as long as it’s fully baked and cooled, it works just as well in this Chocolate Cream Pie Recipe.
Is there a way to make this recipe dairy-free?
Yes! Substitute the whole milk with a creamy plant-based milk like oat or almond milk, and use dairy-free butter or coconut oil. Just keep in mind it will slightly alter the flavor and texture but remain delicious.
Can I make the filling in advance?
You can prepare the chocolate filling a day ahead and refrigerate it in a covered bowl. When ready, pour it into the crust and chill until set, then top with whipped cream before serving.
Why is cornstarch used in the filling?
Cornstarch is a fantastic thickener that gives the chocolate filling its smooth custard-like texture without making it heavy or gelatinous.
How do I know when the filling is cooked enough?
Once the mixture thickens and coats the back of a spoon, it’s ready. If you gently run your finger through the coating on the spoon and the line stays clear, you’ve reached the perfect consistency.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Chocolate Cream Pie Recipe. It brings together simple ingredients with a little bit of magic to create a dessert that’s creamy, chocolatey, and downright irresistible. Once you try it, I’m sure it’ll become a staple in your recipe collection, perfect for any occasion or just a treat to brighten your day.
Print
Chocolate Cream Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This luscious Chocolate Cream Pie features a rich, silky chocolate custard nestled in a crisp, fully baked refrigerated pie crust. Topped with whipped cream and optional chocolate shavings, it’s a decadent yet approachable dessert perfect for any chocolate lover.
Ingredients
Pie Crust
- 1 9-inch refrigerated pie crust (213g, fully baked and cooled, ½ package)
Chocolate Filling
- ⅓ cup granulated sugar (67g)
- ¼ cup cornstarch (28g)
- 2 tbsp unsweetened cocoa powder (11g)
- ¼ tsp kosher salt
- 3 cups whole milk (or half and half, 720g)
- 4 oz. semisweet chocolate (113g, finely chopped, Ghirardelli Premium Baking Bars recommended)
- 2 oz. bittersweet chocolate (57g, finely chopped, Ghirardelli Premium Baking Bars recommended)
- 3 tbsp unsalted butter (42g, cut into 3 pieces)
- 2 tsp pure vanilla extract (8g)
Whipped Cream Topping
- 1 cup heavy cream (227g)
- 1½ tbsp powdered sugar (11g)
- Chocolate flakes or chocolate shavings (optional)
Instructions
- Prepare the Pie Crust: Fully bake the refrigerated 9-inch pie crust according to package instructions, then allow it to cool completely before filling. Set aside.
- Prepare Parchment Paper: Cut a piece of parchment or waxed paper to the size of the pie plate and lightly spray it with nonstick cooking spray. Set aside for later use when chilling the pie filling.
- Combine Dry Ingredients: In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder, and kosher salt until well combined.
- Add Milk and Cook the Mixture: Gradually pour in 3 cups of whole milk while continuously whisking to prevent lumps. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble—this should take about 8-10 minutes.
- Melt in Chocolate: Remove the saucepan from heat and immediately stir in the finely chopped semisweet and bittersweet chocolate until melted and smooth.
- Add Butter and Vanilla: Incorporate the unsalted butter, piece by piece, stirring until fully melted and blended. Then stir in the pure vanilla extract for flavor.
- Cool the Filling: Pour the chocolate filling into the cooled pie crust. Place the prepared parchment or wax paper directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours to set firmly.
- Prepare Whipped Cream: Using a mixer, beat the heavy cream with powdered sugar until stiff peaks form, about 3-5 minutes.
- Assemble the Pie: Once the chocolate filling is fully set, remove the parchment paper, and spread or pipe the whipped cream evenly over the top of the pie.
- Optional Decoration: Garnish the whipped cream topping with chocolate flakes or chocolate shavings for an elegant finishing touch.
- Serve: Slice into 8 generous pieces and serve chilled for a rich and creamy dessert experience.
Notes
- For a richer filling, substitute some or all of the whole milk with half and half.
- Ensure constant whisking when cooking the chocolate custard to avoid lumps and burning on the bottom of the pan.
- Chilling the pie for at least 4 hours or overnight helps the filling set properly.
- Use high-quality baking chocolate for the best flavor and smooth texture.
- The whipped cream can be prepared in advance and stored in the refrigerator until ready to use.
- To avoid a skin on the filling while chilling, the parchment paper step is essential.
