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+ servings
A slice of chocolate cream pie

Chocolate Cream Pie

Creamy, dreamy, this chocolate cream pie recipe has a silky chocolate filling with a generous topping of homemade whipped cream! Straightforward, easy prep!
Course Dessert
Cuisine American
Keyword Chocolate Cream Pie, Chocolate Cream Pie Recipe, How Do I Make Chocolate Cream Pie, How To Make Chocolate Cream Pie
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 slices
Calories 917kcal
Author Kathleen


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

Whipped Topping:

  • 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.


  • 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.


Serving: 1slice | Calories: 917kcal | Carbohydrates: 79g | Protein: 9g | Fat: 67g | Saturated Fat: 40g | Cholesterol: 174mg | Sodium: 399mg | Potassium: 417mg | Fiber: 5g | Sugar: 52g | Vitamin A: 1916IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 5mg