Updated
This classic Chocolate Cream Pie recipe features a sweet, smooth, decadent chocolatey pie filling topped with fluffy whipped cream. I love that it only takes about 10 minutes to prep, so it’s perfect for busy holidays like Thanksgiving and Christmas. Easy and impressive—the best of both worlds!
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“My daughter is a big fan of chocolate cream pie. So, for the last 20-25 years, I’ve used a different recipe every year, trying to find one that I like. This year I tried yours & I’m done looking. Easy to make. Looks beautiful. Great taste. Great recipe. Thank you.” -Tess
Easy Chocolate Cream Pie Recipe
If you’re looking for a holiday dessert that’s both impressive and easy, this chocolate cream pie is my go-to! I love how it’s made with simple, budget-friendly ingredients, but tastes absolutely decadent.
The best part? The ingredients come together in just a few minutes. The only patience test is letting it chill long enough to set—I like to make mine a day ahead so it’s perfectly firm and ready to serve when guests arrive.
I also love adding a little extra flair on top. Chocolate shavings always look gorgeous over the whipped cream, and sometimes I make it holiday-specific with crushed candy canes for Christmas or red and pink sprinkles for Valentine’s Day. Every time I make this pie, it feels like a little slice of chocolate heaven!
Chocolate Cream Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Stand Mixer
Ingredients
- 1 9-inch refrigerated pie crust 213g, fully baked and cooled (½ package)
For the Filling
- ⅓ cup granulated sugar 67g
- ¼ cup cornstarch 28g
- 2 tbsp unsweetened cocoa powder 11g
- ¼ tsp kosher salt
- 3 cups whole milk half and half also works, 720g
- 4 oz. semisweet chocolate 113g, finely chopped, I use Ghirardelli Premium Baking Bars
- 2 oz. bittersweet chocolate 57g, finely chopped, I use Ghirardelli Premium Baking Bars
- 3 tbsp unsalted butter 42g, cut into 3 pieces
- 2 tsp pure vanilla extract 8g
For the Topping
- 1 cup heavy cream 227g
- 1½ tbsp powdered sugar 11g
- chocolate flakes or chocolate shavings optional
Video
Instructions
- Set the cooked pie crust aside until ready to fill.1 9-inch refrigerated pie crust
- Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.
For the Filling
- In a large saucepan, whisk the sugar, cornstarch, cocoa, and salt together.⅓ cup granulated sugar, ¼ cup cornstarch, 2 tbsp unsweetened cocoa powder, ¼ tsp kosher salt
- Add the milk and whisk, scraping the sides until fully incorporated.3 cups whole milk
- Set the saucepan over medium to medium-low heat. Cook and whisk continuously for 8-10 minutes, or until bubbly over the entire surface and thickened.
- Cook an additional 30 seconds and remove from the heat.
- Add the chocolate and butter and whisk until melted and smooth. Add the vanilla and whisk until incorporated.4 oz. semisweet chocolate, 2 oz. bittersweet chocolate, 3 tbsp unsalted butter, 2 tsp pure vanilla extract
- Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
- Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.
For the Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH until foamy, about 1 minute.1 cup heavy cream, 1½ tbsp powdered sugar
- Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
- Spread the whipped cream over the pie and serve.
- Garnish with chocolate flakes or shavings.chocolate flakes or chocolate shavings
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Cream Pie Step by Step
Bake the pie crust: Set the cooked pie crust aside until ready to fill.
Prepare a piece of parchment paper: Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.
Make the filling: Whisk ⅓ cup granulated sugar, ¼ cup cornstarch, 2 tbsp unsweetened cocoa powder, and ¼ tsp kosher salt in a large saucepan.
Add 3 cups of half and half and whisk, scraping the sides until fully incorporated.
Set the saucepan over medium to medium-low heat and cook, whisking continuously for 8-10 minutes, or until bubbly over the entire surface and thickened. Cook for an additional 30 seconds and remove from the heat.
Add 4 oz. semisweet chocolate, 2 oz. bittersweet chocolate, and 3 tbsp butter and whisk until melted and smooth. Add 2 tsp vanilla and whisk until incorporated.
Pour and cool: Pour the filling into the cooled pie crust and cover the top with the prepared parchment. Lightly press the parchment against the surface of the filling.
Let the pie cool on the kitchen counter for 45-60 minutes, then refrigerate until filling is set and firm, about 3 hours.
Make the topping: In the bowl of a stand mixer fitted with the whisk attachment, whip 1 cup of heavy cream and 1½ tbsp of powdered sugar on MEDIUM-HIGH until foamy, about 1 minute.
Set the speed to HIGH and whisk until stiff peaks form. This usually takes me about 1-2 minutes.
Garnish and serve: Spread the whipped cream over the pie, garnish with chocolate flakes or shavings, and serve.
How to Store
Store leftover chocolate cream pie for up to 3 days in an airtight container in the fridge.
I like to make a couple of pies and then freeze one for later. Let the pie cool to room temperature and cover it completely in either plastic wrap or an airtight freezer bag. Defrost the pie overnight in the refrigerator.
Serving Suggestions
This chocolate cream pie takes any holiday dessert table up a notch. If I want to up the chocolate flavor even more, I’ll drizzle it with chocolate sauce, or if I want to add a taste of the season, this pumpkin ice cream does the job well. If it’s just me sneaking in a little snack, then I’ll pair this pie with a bulletproof coffee and relax.
Pie thickened entirely too much. Salt seems to be too much as well. Did not like the lumpy consistency of this recipe.
Hi Dawn, it sounds like you may have overcooked the filling. With cornstarch, it’s important to cook it until it has just started to thicken, as it will continue to thicken as it cools.
Thank you! I really had no idea. I’ll try it again!
Made it yesterday and it came out perfect! Made my own pie crust. It was my first time making chocolate cream pie and my son loved it. Said better than cafe pies!
I’m going to try this again because mine did not set. It’s runny. I’m not new to baking I actually bake for others when they need things. The only thing I can think to change would be more cornstarch or less milk but I’ll come back and change the review if it sets.
We’re sorry you had trouble with this recipe, Kristin! We hope it goes better next time!
This was my second year making this pie. Last year I added the chips too soon and while delicious wasn’t as firm. This year I made sure to turn up the heat and make sure the half and half mixture was nice and thick before adding the chips and the rest of the ingredients (10 min just like the recipe said). It turned out perfect. I gave a pie to my mom and she can’t stop eating it 😂. This pie is amazingly divine.
It’s dangerous!
I’m not a huge fan of chocolate cream pie. It has to be a really excellent pie for me to enjoy it. However, my daughter is a big fan of chocolate cream pie. So, for the last 20-25 years, I’ve used a different recipe every year, trying to find one that I like. This year I tried yours & I’m done looking. Easy to make. Looks beautiful. Great taste. Great recipe. Thank you.
Thanks for sharing, Tess!
Made this chocolate pie tonight for dessert and my husband & mom just loved it. Said it was the best chocolate pie they have had.
What a success!
My family loves this pie. Admittedly, I love this pie too. I’ve made it many times and the only time it came out soupy is when I didn’t get it to the proper temperature and thickness while cooking. The recommendation to cook on low for 8-10 minutes has never worked for me– probably something to do with my saucepan and it’s ability to insulate heat. I cook it a bit higher and make sure it gets bubbly and thickens. It takes longer than what the recipes says but so worth the wait! Good luck!
Thanks for sharing, Laura!
this recipe isnt suppose to have egg yolks, right? just wondering if that is why some of the pies didnt set up?
No eggs here!
Made this last night. Perfectly thick! I’m going to go out on a limb and say people who had issues may have used expired corn starch?? Just a thought.
Thanks for sharing, Rebekah!
You are doing something wrong then. I made this today and I made one yesterday and they both came out amazing and set perfectly
Thanks for stopping by and sharing, Katie!
For everyone saying theirs didn’t set, obviously you’re doing something wrong lol. I made this recipe once today and once yesterday and it came out amazing and set beautifully. Would definitely recommend and will be making this again!
Thank you!!
Worked perfectly for me also. I’ve made it several times and it’s the only chocolate pie i will make from now on. Followed directions exactly