Chocolate Cream Pie Recipe

This Chocolate Cream Pie is luscious, rich and chocolatey — made from scratch with a chocolate pudding filling and a flaky pie crust, topped with homemade whipped cream!

See the step by step recipe video down in the recipe card.

Are you a chocolate lover? Try my easy French Silk Pie recipe, my Chocolate Peanut Butter Pie or my Chocolate Lasagna next!

Want to save this recipe?

Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

Name *

Email *

Consent

• By signing up for our newsletter, you agree to receive occasional emails from us. It’s free and always will be. See our Privacy Policy.

Save

This post was generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

If you’ve been coming around here for a while, you might know I am a little particular about my pie.

This Chocolate Cream Pie has everything I love:

• A perfect flaky crust (the same one I use for this Banana Cream Pie and this Coconut Cream Pie!)
• A smooth and luscious chocolate filling that is thick enough to be sliced but also light and silky
• Homemade whipped cream — only the real deal will do!

It’s also one of our favorite treats to enjoy made with 100% Canadian Dairy — which gives it that fresh and creamy texture!

Buying Canadian dairy products is a great way to support your local farmers and thank them for all they do for us!

I know our local dairy farmers pour their hearts into producing high-quality milk.

Here are some extra tips and tricks to get you the best results!

If you love a creamy, chocolatey pie, try this Chocolate Peanut Butter Pie next!

Chocolate Cream Pie ingredients and substitutions:

• The crust: I have included my favorite homemade pie crust in this chocolate pie recipe, but you can swap for a store bought variety if you’re in a pinch, or a graham cracker or Oreo crust if you feel like mixing it up!
• Milk: Whole milk will give the creamiest texture and richest flavor, but you can use 2% or even 1% if you want to. It will still set up fine, it just won’t be quite as luxurious.
• Whipping cream: I added a touch of cream to my chocolate filling to give it that extra special, extra creamy consistency. I definitely don’t recommend skipping it!
• Eggs: I use whole eggs in my chocolate custard filling because I don’t like waste, and I don’t like having little bits left over that I don’t have a use for. I have found that whole eggs work just as well, and the texture is still smooth and creamy. You can strain your custard through a sieve for a silky smooth finish, or swap the whole eggs for twice the amount of yolks.
• Corn Starch: Corn starch helps to ensure that our filling will be thick and slice easily without running all over.
• Cocoa: For a rich and chocolate flavor!
• Sugar: For sweetness! You can substitute another dry sweetener, but avoid honey, agave, or liquid sweeteners.
• Chocolate: I love melting some chocolate in my warm custard for extra chocolatey flavor, and it helps to ensure that my pie slices nicely (since chocolate is firm when chilled, the same thing happens when you chill the custard!). You can use milk chocolate or dark chocolate.
• Homemade whipped cream: don’t even mention that other stuff around here! Check out my post on How to Make Whipped Cream for more tips and flavor variations.

How to make Chocolate Cream Pie:

1. Start with your crust: preparing homemade pie pastry is not hard, but does require a few extra steps like chilling the dough, then blind baking (baking the pie crust without anything in it), letting it cool, and then chilling the pie. I like to prep my pie one day before we will eat it so that I have adequate time.
2. While your crust bakes, prepare your filling: the crust doesn’t need to cool for long before filling, so I like to take this time to make my homemade chocolate pie filling. While it is simple to whisk up (no tempering of eggs, which saves us a step!), it does take some time (and constant stirring) to cook gradually until thickened.
3. Fill your pre-baked pie crust: pour the warm chocolate custard into the pie crust, smooth the top, and press a piece of wax paper or plastic wrap onto the top to prevent a skin from forming while it cools.
4. Chill: the hardest part! Yes this is important, and if you rush it, you can end up with chocolate soup instead of chocolate pie. I prefer to let my pie chill overnight in the fridge, but a good 6-8 hours is minimum. We want it completely set.

Variations on this Chocolate Pie recipe:

• Swap out the crust: as I mentioned, you can swap the crust for a graham cracker or Oreo crust for fun! You can also substitute for a gluten-free pie crust to make this recipe gluten-free.
• Add some extracts to your chocolate custard after it has thickened — try mint, almond, or coconut for a fun twist!
• Stir in 1-2 tablespoons of smooth peanut butter to your chocolate filling after it has thickened.
• Stir a couple of sliced bananas into your custard before pouring it into your crust for a chocolate banana cream pie.

More pie recipes you’ll love!

Plenty more ways to enjoy Manitoba Dairy!

• Banana Cream Pie
• Coconut Cream Pie
• Peanut Butter Pie

Pin this recipe to save for later

Pin this recipe to your favorite board

Chocolate Cream Pie

written by Ashley Fehr

5 from 9 votes

This Chocolate Cream Pie is luscious, rich and chocolatey — made from scratch with a chocolate pudding filling and a flaky pie crust, topped with homemade whipped cream!

Save Saved Review

Print

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chilling time 7 hours hrs

Total Time 7 hours hrs 50 minutes mins

Cuisine American

Course Dessert

Servings 8 servings

Calories 487cal

Cook ModePrevent your screen from going dark

Ingredients

Pie Pastry

• ▢ 1¼ cup all-purpose flour (162g)
• ▢ 1 teaspoon granulated sugar
• ▢ ½ teaspoon salt
• ▢ ½ cup unsalted butter, cold
• ▢ 3-4 tablespoons cold water

Chocolate Pie Filling

• ▢ 2 cups whole milk
• ▢ ½ cup heavy whipping cream
• ▢ ½ cup granulated sugar (100g)
• ▢ 3 large eggs
• ▢ 3 tablespoons cornstarch
• ▢ 2 tablespoons unsweetened cocoa powder
• ▢ ⅔ cup chopped dark chocolate (100g)

Whipped Cream

• ▢ ½ cup whipping cream
• ▢ 1-2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ Chocolate shavings optional

Instructions

Pie Pastry

• In a medium bowl, stir together the flour, sugar, and salt.
• Cut in the butter with a pastry cutter or fork, until you see pea-sized chunks of butter remaining.
• Gradually add the water, stirring each time, until you can press the dough together.
• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or freeze for 30 minutes, until chilled.
• Preheat the oven to 425°F.
• Roll out the pastry so that it is slightly larger than a 9″ pie plate.
• Press into a pie plate and up the sides. (Try to get as high up the sides as you can because the pie crust may shrink when it bakes.) Fold the excess pastry over and tuck it underneath to form a thick edge, crimping or decorating as desired.
• Use a fork to poke the bottom and the sides all over to help prevent puffing. Place a piece of parchment into the pie crust and weigh it down with pie weights or dried beans. (This will prevent shrinking.)
• Bake for 10 to 15 minutes, until the edges are light golden brown. If desired, remove the pie weights and bake for 5 to 6 minutes to brown the bottom.
• Set aside to cool while you make the filling (at least 10 minutes).

Chocolate Pie Filling

• In a large saucepan off the heat, whisk together the milk, cream, sugar, eggs, cornstarch, and cocoa powder, until smooth.
• Cook the filling over medium heat, whisking constantly, until very thick, scraping the sides as necessary to ensure there are no lumps, about 8 to 10 minutes.
• Add the chocolate, stirring, until completely melted.
• Place a fine mesh sieve over a medium bowl and strain the chocolate filling to remove any lumps.
• Pour into the prepared pie crust. Press a piece of parchment paper or plastic wrap onto the top of the filling to prevent a film from forming.
• Let chill in the refrigerator for at least 6 to 8 hours or overnight.

Whipped Cream

• In a medium bowl, combine the cream, sugar, and vanilla.
• Beat with an electric mixer on high, until stiff peaks form.
• Remove the parchment paper and spread the whipped cream over the chilled pie. Top with chocolate shavings, if desired.

Nutrition Information

Serving: 150grams | Calories: 487cal | Carbohydrates: 45g | Protein: 8g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 225mg | Potassium: 265mg | Fiber: 2g | Sugar: 22g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg

Keywords chocolate cream pie, chocolate pie

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now