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+ servings
creamy chocolate pie with a ton of whipped cream on top

Chocolate Cream Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 slices
Calories: 473kcal
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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Ingredients

For the Filling

  • 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
  • tablespoons powdered sugar 11 grams
  • Chocolate Flakes or chocolate shavings 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

Video

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 473kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 279mg | Potassium: 329mg | Fiber: 3g | Sugar: 23g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg