If you love creamy, chocolaty desserts, you’re gonna love this chocolate cream pie recipe! It’s over the top delish! I love this recipe so much that I have it listed among Easter recipes, summer recipes, and general holiday recipes. So basically, it’s perfect ANY time!
When considering Easter dessert recipes or any celebration, this recipe is sure to impress! The filling is super chocolaty and the fluffy topping makes it a star amid Easter pie recipes. Let’s head to the kitchen and start baking!
What I LOVE About This Recipe
Everyone needs a really great Chocolate Cream Pie recipe! It’s a classic that everyone seems to always love.
This pie is the perfect finally to just about any meal………because it goes with just about any type of food. It’s so familiar and comforting it feels like a hug from Grandma in a slice of pie!!!
- The mega chocolaty filling
- Perfectly sweetened fluffy topping
- Super easy to make
- Stunning presentation
- Cooking the filling – pay particular attention to the steps in cooking the filling, make sure you stir constantly until it thickens. The process is designed to incorporate the cocoa and cornstarch and bring it up to temperature without it clumping.
- Also, don’t over boil it. You’ll break down the cornstarch if you boil aggressively for too long and risk scorching the milk.
- Veggie peeler – I use a veggie peeler to make some decorative shavings for the pie. This is how my Grandma taught me to decorate any chocolate dessert. Hers always looked significantly better than mine ever does, more like curls than shavings, but I try!
- The crust – I love a simple chocolate wafer crust, but you can use lots of different options. An Oreo crust, a premade flour crust or a graham cracker crust would also work. Just be sure whichever one you choose is cooked and cooled before you put the filling in it.
- Cocoa – You specifically want to use non-alkalized cocoa. Most baking cocoas fall into this category. Do NOT use Dutch-processed for best results.
Reheat + Storing + Freezing Tips
Store this pie in a well-sealed container in the fridge. I suggest waiting until just before serving to put the whipped cream topping on!
- How Long Can You Keep This In The Fridge? According to food handling guidelines, this pie will hold for 3-4 days in the fridge.
- Can You Freeze This? This pie does not freeze well due to the high dairy content.
- Make-Ahead Tips: The best way to make this ahead of time is to make the pie crust and both fillings and store them in the fridge. When you’re ready to serve, whip up the topping and spread it over the filling!
How To Make Chocolate Cream Pie Recipe
- Mix the chocolate crumbs, sugar, and melted butter together and press into a pie pan. Bake for 8 minutes and set aside.
- Combine the cornstarch, cocoa, and salt. Add in 2 tablespoons of half and half and stir until you have a smooth paste. Whisk in the remaining 1/2 and 1/2 and set aside.
- In a saucepan, combine the milk, sugar, and chocolate and cook it until the chocolate melts. Add 1/2 cup of the hot liquid to the 1/2 and 1/2 mixture and stir until well combined.
- Add this mixture back to the saucepan and bring it to a boil, stirring constantly. Boil for 1 minute and remove it from the heat. Stir in the butter and vanilla until melted.
- Pour into the cooled pie crust and refrigerate for at least 6 hours.
- Make the topping by whipping the heavy cream, sugar, and vanilla until stiff peaks form. Spread over the chocolate filling and top with chocolate shavings.
More Amazing Pie Recipes
- Super Easy Million Dollar Pie
- Old Fashioned Banana Cream Pie
- Classic Pecan Pie
- Blackberry Pie
- Apple Pie
- Impossible Coconut Pie
- Eggnog Pie
- Pistachio Pie
- Sugar Cream Pie
- Mississippi Mud Pie
Chocolate Cream Pie
Chocolate Crumb Crust:
- 1 ¾ cups chocolate wafer crumbs
- 1 tablespoon sugar
- 7 tablespoons unsalted butter melted
Chocolate Pudding Layer:
- 3 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa powder non-alkalized
- 1/4 teaspoon salt
- 1 cup half and half
- 1 ¼ cup whole milk
- 1 cup sugar
- 4 ounces unsweetened chocolate chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- chocolate curls or shavings
- Preheat oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
- In a medium bowl, thoroughly mix chocolate wafer crumbs, sugar, and melted butter. Evenly press crumb mixture into prepared pie plate. Bake crust for 8 minutes. Cool on a wire rack. Set aside.
- Meanwhile, whisk together cornstarch, cocoa powder, and salt in a medium bowl. Add 2 tablespoons of the half and half and mix to a smooth paste consistency. Whisk in remaining half and half and set aside.
- Mix milk, sugar, and chocolate in a heavy bottom, medium saucepan. Over medium heat, stirring constantly, melt the chocolate completely. Remove pan from heat and mix about 1/2 cup of the melted chocolate mixture into the half and half mixture. Add this mixture to the remaining chocolate mixture in the saucepan. Return the saucepan to the cooktop and, over medium heat, cook mixture stirring constantly. Bring to a boil. Continue to cook, stirring constantly, for 1 minute. Take the pan off the cooktop and add butter and vanilla and stir until smooth. Pour into cooled pie crust. Cover and refrigerate until completely chilled; about 6 hours.
- When the pie is completely chilled make whipped cream; in a medium bowl, using an electric mixer beat cream, sugar, and vanilla until soft peaks form. Spread whipped cream decoratively over pie. Top with chocolate curls or shavings. Serve immediately.
Fans Also Made:
- When cooking the chocolate custard, make sure you stir constantly until it thickens.
- Remember this pie needs to cool for 4-6 hours after the filling is made and poured into the crust.