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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.

This recipe includes everything you’ll need to make this pie all-from-scratch, but if you prefer, you can use prepared whipped cream or a prepared pie crust.

What kinds of pie crust can I use?

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.

What is stabilized whipped cream? Can I use canned whipped cream or cool whip?

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

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
Ingredients

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
Instructions

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.
Notes
Instead of crushed graham cracker, you could also make a chocolate crust by using crushed Oreos or chocolate graham crackers. 

Nutrition

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
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
Ingredients

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
Instructions

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.
Notes
Instead of crushed graham cracker, you could also make a chocolate crust by using crushed Oreos or chocolate graham crackers. 

Nutrition

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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Deborah Hernandez
December 4, 2019 5:01 am

This pie was a huge hit at Thanksgiving. My one concern was my crust (I followed the homemade graham cracker recipe) and it completely crumbled and fell apart as I was slicing the pie. I had let the pie sit out for a few hours before serving and am wondering if it needs to be served chilled. Thanks for your feedback!! I love all of your recipes!!

Nancy
November 20, 2019 3:41 pm

5 stars
Its out of this world delicious!!

Lisa Quest
December 18, 2020 9:13 am

5 stars
This pie is DELICIOUS! I never even had chocolate cream pie – I was making it because I figured the kids would like it. Brought to Thanksgiving and everyone had seconds and thirds until it was gone. Have made since and everyone fights over it. Such a nice rich chocolate taste. I did make with oreo crust, though…I feel there’s no other way! Tastes like a dessert you would by from a restaurant..so good!

jacqueline greaney
November 29, 2020 10:19 am

When I made this the pudding was soupy I don’t know what I did wrong. How long is the stovetop cooking time ? perhaps it should have stayed longer, would love to try again

Brandy West
November 25, 2020 8:23 pm

The video says milk chocolate chips – has anyone tried semi sweet choc chips?

Dotty Miller
November 21, 2020 4:26 am

5 stars
OMG – this is the BEST chocolate pie I have ever had. Thanks so much for sharing.

michaluna
June 21, 2020 12:29 pm

Made this for Father’s Day today, but had an issue: the butter didn’t incorporate well into the cream filling and then formed pools on top of the pie. Hopefully, no one will notice once the whipped cream goes on top! I wonder what I did wrong? Perhaps I didn’t add the butter in the right step, or cooked it too long or at too high a heat? My husband loves chocolate cream pie, so I will be giving this another try in the future for sure…THANK YOU for all your wonderful recipes — and especially for the videos so I… Read more »

Stacy B.
December 18, 2020 8:43 pm
Reply to  michaluna

Did you ever figure out what you did wrong? I made this today and had the same problem.

Heidi Condon
March 27, 2021 2:32 pm
Reply to  Stacy B.

I have pools of oil/butter as well. I wondered if was because I used 2% milk. I tried sopping them up with paper towels. The pudding is delicious. I made this once before but did not remember this happening.

Michael Brinton
November 21, 2019 7:46 pm

5 stars
This recipe is amazing! Worked like a pro!

Jackie Rowell
November 25, 2019 6:38 pm

Looks good n sounds good. Must try it

Fiona Wang
November 21, 2019 8:02 am

5 stars
Thank you for sharing your miuth watering recipes.

Janie Malbrough
November 21, 2019 1:47 pm
Reply to  Fiona Wang

I can’t wait to try this recipe, I love making new dishes and baking is my favorite

Brooke
January 4, 2021 6:27 pm
Reply to  Fiona Wang

Can this be made if you don’t have heavy cream on hand? Maybe with 2 cups of milk instead of the one

Linda Berry
November 20, 2019 9:37 pm

I’m excited I love sweets big time
I can’t wait until I get a little more time so I can start making some of these receipes..

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