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This is the best Chocolate Cream Pie recipe made with decadent chocolate custard in a flaky, buttery crust and topped with homemade whipped cream and chocolate shavings. You will love this chocolate pie recipe!
It’s PIE WEEK on Modern Honey! I have been on a quest to discover the ultimate Chocolate Cream Pie. This Easy Chocolate Pie is made from scratch using the highest-quality ingredients.
There are few desserts as universally adored as the velvety, decadent chocolate cream pie. Its luscious filling, flaky crust, and creamy topping make it a classic dessert. We always have it on our Thanksgiving pie table.
What Makes This The Best Chocolate Pie:
THE HOMEMADE CHOCOLATE FILLING. This creamy chocolate pie is made with a luscious blend of semi-sweet chocolate, cocoa powder, and velvety smooth heavy cream, creating a rich and indulgent filling. A touch of vanilla enhances the deep chocolate flavor, while egg yolks and cornstarch help achieve a silky texture that pairs perfectly with the flaky, pre-baked pie crust.
THE FRESH WHIPPED CREAM. Topped with light, fluffy homemade whipped cream, this dessert offers the perfect balance of sweetness and richness. Whether you use semi-sweet or milk chocolate for a sweeter variation, this pie is a decadent dessert for any chocolate lover!
THE BUTTERY PIE CRUST. This recipe calls for a homemade all-butter pie crust. It pairs so well with the homemade chocolate custard and fresh whipped cream.
Chocolate Cream Pie Ingredients:
The chocolate pie starts off with a handcrafted chocolate custard made with semi-sweet chocolate, heavy cream, whole milk, egg yolks, cornstarch to thicken, and a touch of butter. The custard is thick enough to hold up yet the texture is creamy, silky, and smooth.
- Chocolate — use your favorite type of chocolate depending on if you prefer a dark chocolate pie or a milk chocolate pie. I like to use a mix of semi-sweet and a touch of milk chocolate.
- Sugar — this recipe calls for granulated sugar.
- Butter — use unsalted butter to make this creamy chocolate filling.
- Vanilla — use pure vanilla extract.
- Cocoa Powder — use unsweetened cocoa powder. I use Callebaut cocoa powder.
- Cornstarch — this helps to thicken the chocolate custard.
- Whole Milk — the fat and creaminess in the whole milk is perfect in this custard.
- Heavy Cream — you will need heavy cream for both the chocolate pudding and whipped cream for the top of the pie.
- Egg Yolks — adds the perfect amount of richness to the custard.
- Salt — just a pinch of salt brings out the flavor of the chocolate.
What chocolate should I use in Homemade Chocolate Pie?
I suggest using chocolate bars rather than chocolate chips since chocolate bars melt better than chocolate chips. Chocolate chips have a coating to help them keep their shape so they don’t melt as well. If you don’t have chocolate bars, you can still use chocolate chips.
I like to use Trader Joe’s Pound Plus Bars, Ghirardelli chocolate bars, or any type of high quality chocolate bars.
To make a perfect chocolate pie has taken some trial and error. I have made my fair share of chocolate pies in the process! I heard about a rich chocolate pie recipe made with a hefty dose of butter, chocolate, and cream and couldn’t wait to try it.
It was definitely rich and the chocolate flavor was on the point but it had too much butter which created a chalky texture when chilled. So, I kept persevering on and discovered that a homemade chocolate custard was the answer. This is the best chocolate pie!
Crafting the Perfect Pie Crust:
The foundation of any great pie is its crust. For a chocolate cream pie, a buttery, crisp crust is the canvas that holds the rich filling. You can find my all butter pie crust recipe here. You can opt for a traditional pie crust or experiment with a chocolate cookie crust for an added layer of flavor.
Creating the Chocolate Filling:
I am sharing the best recipe for the chocolate filling. The star of a chocolate cream pie is its rich, velvety smooth filling. Selecting quality chocolate is crucial. Whether using dark, milk, or a combination of both, melt the chocolate slowly and combine it with a mixture of cream, milk, and eggs. This creates a smooth, luxurious filling.
Whipped Cream Topping:
A chocolate cream pie wouldn’t be complete without a billowy cloud of whipped cream topping. Whipping fresh cream with a touch of sugar and vanilla extract until it forms soft peaks is the perfect topping. Piping the cream on top of the chilled chocolate pie balances the richness of the chocolate.
Garnish:
Assembling the pie is an art form in itself. After chilling the pie to set the filling, consider adding chocolate shavings, chocolate curls, or even a drizzle of melted chocolate on top for the perfect finish.
How to make the Best Chocolate Pie:
- Start by placing the chopped chocolate, butter, and vanilla extract in a bowl and set aside. In a saucepan, whisk the sugar, cornstarch, unsweetened cocoa powder and salt.
- Whisk in 1/2 cup of heavy cream and whisk until smooth. Repeat with the other 1/2 cup of cream. Whisk in egg yolks.
- Place the saucepan over medium heat and gradually whisk in whole milk. Bring to a boil, whisking carefully. Do not overcook but bring to a boil for about 1 minute. It needs to be thick enough to coat the back of a spoon.
- Remove the pan from the heat and pour the mixture over the chocolate and butter. Whisk until the chocolate is melted and the mixture is silky smooth.
- Place plastic wrap on the surface of the custard to prevent a “skin” from forming. Chill for 3-4 hours.
- Make the butter pie crust and blind bake it. Once the pie crust has cooled after baking and the chocolate custard has chilled, pour the chocolate custard into the pie shell.
- Make the whipped cream by whipping together heavy cream and powdered sugar until soft peaks form. Spread over the chocolate custard and top with chocolate curls or chocolate shavings.
This easy chocolate cream pie recipe features a rich and silky filling made with semi-sweet chocolate, cocoa powder, and whipped cream. With simple ingredients like whole milk, egg yolks, and butter, this decadent chocolate dessert is perfect for any occasion.
Try this Chocolate Pie with Oreo Crust:
If you don’t want to worry about blind baking or pre-baking a pie crust, a homemade OREO crust is an easy swap. It makes the pie extra decadent.
Tips for Success
- Temperature Control: Be mindful of temperatures when preparing the pie. Allow the crust to cool before pouring in the filling, and refrigerate the chocolate pie to set the filling properly.
- Quality Ingredients: Use the best-quality chocolate and fresh cream available for the most indulgent chocolate pie.
- Patience is Key: Allow the pie to chill for the recommended time before serving. This not only sets the filling but also enhances the flavors.
I am sharing all of the tips and tricks below as to how to make the perfect homemade chocolate pie. This pie is worth every single calorie!
Don’t skip the chilling:
Allowing the pie to chill fully helps the filling set properly and makes it easier to slice.
Tips on making the perfect Chocolate Pie:
It starts with using high-quality chocolate. I reach for Guittard, Ghirardelli, Trader Joe’s, or Callebaut. You can use semi-sweet or dark chocolate or if you like a sweeter chocolate, use half milk chocolate and half semi-sweet.
Chocolate custard is made with sugar, egg yolks, heavy cream, milk, chocolate, cocoa, cornstarch, and a touch of butter to make it silky smooth. Use a whisk to stir custard while it cooks and thickens. Let the cornstarch thicken the custard.
Let it chill. The chocolate custard needs time to set-up and solidify. Cover tightly with plastic wrap or foil and place in refrigerator for at least 4 hours or overnight.
Place the chilled chocolate custard into baked pie shell when ready to serve. This allows the pie crust to remain flaky on the bottom. Cover with homemade whipped cream just before serving. Sprinkle with shaved chocolate (I use Trader Joe’s Pound Plus Bar).
FAQ’s:
1. What type of chocolate should I use?
For this recipe, use semi-sweet chocolate for a balanced sweetness and deep chocolate flavor. If you desire a sweeter pie, you can use half milk chocolate and half semi-sweet chocolate.
2. Why temper the egg yolks?
Tempering the yolks prevents them from scrambling when combined with the hot milk mixture. By slowly adding warm liquid, you ensure the yolks are gently brought to temperature.
3. How do I know when the chocolate filling is thick enough?
The filling should coat the back of a spoon, leaving a thick layer that doesn’t immediately run off. If it’s too thin, continue cooking it a few minutes longer.
4. Can I make chocolate cream pie in advance?
Yes! Chocolate cream pie is an excellent make-ahead dessert. Prepare it the day before and refrigerate it overnight. Add the whipped cream topping just before serving for the freshest result.
Storage:
Store the chocolate cream pie in the refrigerator, tightly covered, for up to 3 days. The whipped cream topping can be added just before serving for optimal freshness.
If you’re looking for a luscious, smooth, and utterly decadent dessert, chocolate cream pie is the perfect choice. With its velvety chocolate filling, buttery crust, and a topping of whipped cream, it’s a favorite for chocolate lovers.
More Chocolate Pie Recipes:
Click the links below for more pie recipes:
Lemon Sour Cream Pie
Caramel Apple Pie
White Chocolate Macadamia Chocolate Ganache Pie
Double Chocolate Marble Pie
The BEST Pumpkin Pie
Old-Fashioned Pecan Pie
Traditional Perfect Pumpkin Pie
Caramel Banana Cream Pie
Happy Baking, my friends! Find all of Modern Honey’s Thanksgiving recipes at www.modernhoney.com/thanksgiving.
Check out this video on how to make homemade Chocolate Cream Pie
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Chocolate Cream Pie
Ingredients
Chocolate Custard Filling:
- 2 Tablespoons Butter
- 1 1/2 cups Semi-Sweet Chocolate may use milk chocolate if you want a sweeter pie
- 1 teaspoon Pure Vanilla
- 3/4 cup Sugar
- 1/4 cup Cornstarch
- 3 Tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 1 cup Heavy Cream
- 3 Egg Yolks
- 2 cups Whole Milk
Whipped Cream:
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- Pre-Baked Pie Crust: — All-Butter Pie Crust Recipe
Garnish:
- Shaved Chocolate Bar
Instructions
- Place the chopped chocolate, butter, and vanilla extract in a mixing bowl and set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt.
- Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the cream. Whisk in the egg yolks.
- Place the saucepan over medium heat, and gradually whisk in the whole milk.
- Bring to a boil, whisking constantly. Let boil for 1 minute.
- Remove the pan from the heat and pour the mixture over the chocolate and butter.
- Whisk until the chocolate is melted and the mixture is silky smooth.
- Place plastic wrap on surface of the custard to prevent a skin from forming, and chill for 3-4 hours.
- Make pie crust and pre-bake according to directions here — All-Butter Pie Crust Recipe. Let cool. Once cooled and chocolate custard has completely chilled and set-up, spread chocolate filling into pie crust.
- In a large mixing bowl, whip heavy cream until soft peaks form. Fold in powdered sugar and continue to beat until peaks form. Spread or pipe over chocolate custard.
- Sprinkle with grated chocolate bar.
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved it, but I’m a dark chocolate connoisseur. It is dark and VERY rich. It only makes an 8 inch pie, but it is so rich you can only eat a small piece so that works. The rest of the family found it was too dark for them (they don’t like dark chocolate). Next time I’ll use milk chocolate chips instead of semi-sweet chips and I think it will be perfect for them.
I’ve been making this decadent pie for Christmas the past 5 years and it’s a huge hit! I’ve always used dark chocolate chips and thought I’d try the bar this time. Conversion is a bit tricky. The Trader Joe’s Pound Plus Chocolate bar is 17.6 ounces. Do you use the whole bar for the filling? If not, how much?
Hi Terri! That is a great question. I use the Trader Joe’s pound plus bars all of the time and they are great. Chocolate is interesting because 1 cup of semi-sweet chocolate chips weighs 6 ounces (instead of the usual 1 cup = 8 ounces). Therefore, 1 1/2 cups would be approximately 9 ounces of chocolate. Do you own a kitchen scale? If not, I can tell you how many squares you use of the Pound Plus bar. I am out of them right now but am going to TJ’s later today to pick some up if you would like me to weigh it and tell you exactly how many squares to use. I will keep you posted! xo
Thank you for getting back to me so quickly Melissa – especially at this busy time of year! I don’t own a kitchen scale and would love to know how many squares to use. Happy Holidays xo
We LOVE this pie! We make it for every Thanksgiving!
I’ve made this once, turned out great. Next time I made it the custard was soupy even after being in the fridge for 4 hours. Not sure what I did wrong
The most amazing chocolate pie! We have made this every year for Thanksgiving for the last 4 or 5 years and it is definitely a fan favorite. It’s requested year after year and this Thanksgiving we made 2!
Best Chocolate cream pie ever.
Melissa,
This looks delicious but do you think I can substitute Oat Milk for the whole milk since I want to keep it dairy free? I would also use a non dairy creamer for the cream…
Please let me know what you think….
Joanne
My new favorite pie recipe! So decadent.