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When it comes to chocolate cream pie nothing beats a decadent homemade custard topped with freshly whipped cream. This is the ultimate chocolate pie for chocolate lovers!

Slice of chocolate cream pie on a white plate with a chocolate pie in the background.

Chocolate and pie. Together, these superpowers of yum unite in this dreamy dessert. We love this pie because it satisfies a craving for something sweet and a craving for chocolate. It’s basically a two for one. We love the way the light, airy whipped cream feels on top of the rich chocolate and the crunchy crust. You will love it too. Just remember to play fair and share, cause it won’t be easy.

Pie Crust Options for Decadent Chocolate Cream Pie:

You can use a graham cracker crust, which is what we love best as it balances out the richness of the chocolate filling quite nicely. Alternately, you can use a pastry crust, a chocolate graham cracker crust, or even an Oreo crust. The crust in this recipe is super simple, but if you prefer, you can always opt for a store-bought, prepared variety.

Whipped Cream:

Stabilized whipped cream is whipped cream with a little bit of gelatin in it to help it to keep its form for several days. Click here to learn more about stabilized whipped cream. 

If you use canned whipped cream or cool whip we recommend putting the cream on individual slices as it is served. 

Chocolate cream pie with a slice cut out

Storage Instructions: 

Store your pie in an airtight container in the refrigerator for up to 4 days. 

Looking for other amazing pies? Look no further—here is an awesome variety of recipes to choose from:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Slice of chocolate cream pie on a plate with the whole pie in the background
When it comes to chocolate cream pie nothing beats a decadent homemade custard topped with freshly whipped cream. This is the ultimate chocolate pie for chocolate lovers!
Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 4 hours

Graham Cracker Crust

  • 1 1/2 cups crushed graham cracker
  • 1/3 cup sugar
  • 6 tablespoons melted butter

Chocolate Filling

  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1 cup milk
  • 1 cup heavy cream
  • 3 ounces unsweetened baking chocolate roughly chopped
  • 3 tablespoons chocolate chips
  • 3 large egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Stabilized Whipped Cream

  • 3 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Graham Cracker Crust

  • Preheat oven to 375 degrees Fahrenheit. In a medium-sized mixing bowl, stir together crushed graham crackers and sugar. Slowly add in melted butter and toss to combine. Press graham cracker mixture into the bottom and sides of a standard 9-inch pie plate.
  • Bake in the 375 degree oven for 7 minutes. Let cool completely on a wire rack before filling.

Chocolate Pie Filling

  • In a medium saucepan, stir together sugar and cornstarch. Add in milk, cream, chopped baking chocolate, and chocolate chips, Cook over medium heat, stirring constantly until it begins to thicken.
  • Remove from heat and quickly mix 1/3 cup of the mixture into the egg yolks in a small mixing bowl to temper the yolks. Whisk it rapidly and return it to the rest of the chocolate. Cook for an additional 90 seconds over medium heat.
  • Remove from heat again and stir in butter and vanilla until butter is melted. Pour immediately into prepared pie crust Let cool for about 30 minutes and then refrigerate until completely cooled and set.

Stabilized Whipped Cream

  • Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
  • Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
  • Spread onto cooled chocolate pie. Garnish with shaved chocolate or dust with cocoa powder.
Instead of crushed graham cracker, you could also make a chocolate crust by using crushed Oreos or chocolate graham crackers. 


Serving: 1slice | Calories: 637kcal | Carbohydrates: 57g | Protein: 7g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 189mg | Sodium: 259mg | Potassium: 210mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1385IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 2.8mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Cream Pie
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