Chocolate Cream Pie

This classic Chocolate Cream Pie recipe features a sweet, smooth, decadent chocolatey pie filling topped with fluffy whipped cream. 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!

What’s in this Chocolate Cream Pie Recipe

This holiday must make dessert is whipped up with simple and inexpensive ingredients!

• Pie Crust: Use your favorite pre-made pie crust for this recipe, or make your own.
• White Granulated Sugar: This creates the best touch of sweetness for the chocolate pie filling.
• Cornstarch: The thick consistency of the pie filling is achieved with the use of cornstarch.
• Unsweetened Cocoa Powder: You’ll need this AND the chopped chocolate to work together to create the very best rich flavor.
• Kosher Salt: Just a little bit is used to help enhance the other ingredients in the filling.
• Whole Milk: You can use half-and-half in place of part or all of the whole milk for a richer pie.
• Chocolate: Ghirardelli Bittersweet and Semisweet Chocolate Premium Baking Bars work well.
• Butter: Unsalted butter is used to help get the best smooth texture for the chocolate.
• Pure Vanilla Extract: You can use homemade (my personal preference for the best flavor) or store-bought.
• Heavy Cream: You’ll need this for the whipped topping. I don’t recommend using any other dairy product.
• Powdered Sugar: This creates the best sweetness for the whipped topping and can’t be substituted with any other sugar.

PRO TIP: Allow four hours for the pie to completely cool and chill before serving.

How do I garnish chocolate cream pie?

Chocolate shavings always look pretty when dusted on top of the whipped cream! However, you can also make it more holiday specific by adding crushed candy canes for Christmas or red and pink sprinkles for Valentine’s Day. Have fun with it!

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How to Store

In an airtight container in the fridge, chocolate cream pie will stay good for up to 3 days.

How to Freeze

 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.

Serving Suggestions

We love to make this chocolate cream pie recipe for Thanksgiving, Christmas, Valentine’s Day, and even as a substitute birthday cake!

More Easy Pie Recipes We Love

• Homemade Apple Pie
• Shoofly Pie
• Sweet Potato Pie
• Grasshopper Pie
• Pumpkin Pie
• Caramel Pie
• Chocolate Peanut Butter No Bake Cheesecake

Recipe Card

Chocolate Cream Pie Recipe

4.60 from 162 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Cooling Time: 4 hours hrs

Total: 4 hours hrs 20 minutes mins

Servings: 8 slices

Author: Becky Hardin

Print Rate Pin

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!

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Equipment

• Kitchen Scale (optional)
• Pie Pan
• Stand Mixer

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Video

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.

Storage: Store chocolate cream pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Serving: 1sliceCalories: 473kcalCarbohydrates: 41gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 57mgSodium: 279mgPotassium: 329mgFiber: 3gSugar: 23gVitamin A: 728IUVitamin C: 1mgCalcium: 153mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!