Chocolate Cream Pie is a must make. Believe me when I tell you, this is the best chocolate cream pie recipe you will make! It’s so perfect for the holiday season and it’s quick and easy to make. Decadent and creamy, this is the dessert you need to be serving this Thanksgiving!
Chocolate Cream Pie Recipe for Any Occasion
If you are looking for a show-stopping dessert to serve to guests this holiday season – look no further! This chocolate pie is so easy to make and is pure joy to eat!
We love to make this Chocolate Cream Pie Recipe for Thanksgiving, Christmas, Valentine’s Day, and even as a substitute birthday cake!
I just crave this chocolate pie and cannot get enough.
How to Make The Best Chocolate Cream Pie
You can jump to the recipe card for full ingredients & instructions!
- Make the crust according to package instructions (or buy a pre-made crust recipe)
- Cook the pie ingredients in a saucepan
- Pour the filling into the crust and place in the fridge until fully cool and firm.
- Prepare the whipped topping and top the cooled pie with the whipped cream.
- Sprinkle with chocolate if desired and keep cool until serving.
Easy Chocolate Cream Pie Recipe
This pie embodies everything that is right about the holiday season! It’s decadent and rich and it’s definitely a crowd pleaser! Topped with freshly whipped cream, there is nothing subtle about this dessert!
Chocolate Cream Pie Recipe for the Holidays
If you are expecting lots of guests during the holiday season, consider having a dessert table where guests can help themselves. This pie would sit perfectly amongst these other holiday and fall desserts.
Can you make this chocolate cream pie recipe ahead of time?
The pie can be made up to 24 hours ahead of time, so it’s perfect for easy entertaining. Add the whipped cream no more than 2 hours before serving though, so it doesn’t become flat.
Can you freeze chocolate pie?
Yes! 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 air tight freezer bag. Defrost the pie overnight in the refrigerator.
Tips!
- Use your favorite pre-made pie crust fro this recipe, or make your own.
- Line the pie tin with parchment for easy removal.
- Allow four hours for the pie to completely cool and chill before serving.
More Chocolate Dessert Recipes
We love this Chocolate Cream Pie Recipe, but we can never get enough chocolate! Check out our other favorites as well!
If you love this Chocolate Cream Pie Recipe, be sure to upload a photo in the comments below or leave a rating. We hope you love it as much as we do!
Chocolate Cream Pie Recipe
Ingredients
- 1 9-inch refrigerated pie crust 213 grams, fully baked and cooled (½ package)
For the Filling
- ⅓ cup granulated sugar 67 grams
- ¼ cup cornstarch 28 grams
- 2 tablespoons unsweetened cocoa powder 11 grams
- ½ teaspoon kosher salt
- 3 cups whole milk 681 grams
- 4 ounces semisweet chocolate 113 grams, finely chopped
- 2 ounces bittersweet chocolate 57 grams, finely chopped
- 3 tablespoons unsalted butter 42 grams, cut into 3 pieces
- 2 teaspoons pure vanilla extract 8 grams
For the Topping
- 1 cup heavy cream 227 grams
- 1½ tablespoons powdered sugar 11 grams
- Chocolate Flakes or chocolate shavings optional
Recommended Equipment
- Kitchen Scale (optional)
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 tablespoons unsweetened cocoa powder, ½ teaspoon 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 ounces semisweet chocolate, 2 ounces bittersweet chocolate, 3 tablespoons unsalted butter, 2 teaspoons 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 tablespoons powdered sugar
- Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
- Spread to whipped cream over the pie and serve.
- Garnish with chocolate flakes or shavings.Chocolate Flakes or chocolate shavings
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- NOTE: Ghirardelli Bittersweet and Semisweet Chocolate Premium Baking Bars work well.
- Use your favorite pre-made pie crust for this recipe, or make your own.
- Line the pie tin with parchment for easy removal.
- You can use half-and-half in place of part or all of the whole milk for a richer pie.
- Allow four hours for the pie to completely cool and chill before serving.
Nutrition Information
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.
I’m sorry you had trouble with this recipe, Kristin! I 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!
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
First time using this recipe and I’m quite disappointed. I have my baking degree and follow the recipe exact but the filling came out like soup even after setting in the fridge for a couple of hours. Tastes delicious though!
I am sorry this didn’t work out for you, Alyssa!
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!
Even following the recipe to the exact amount, mine came out looking like soup. Maybe if I wanted chocolate milk I would serve. Never making this one again. Waste of money and time.
I am sorry it didn’t work out for you Lindsay! I hope you give it another shot.
I followed this recipe exactly as written and ended up throwing it away since it didn’t set. Looking at other reviews after the fact, it looks like many people had the same issue.
Sorry to hear it didn’t work out for you!