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!
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.
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:
- Chocolate Glazed Pumpkin Pie
- Internet Famous Sweet Potato Pie
- Perfect Peach Pie
- Old Fashioned Lemon Cream Pie
- Old Fashioned Strawberry Pie
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 YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I have to say, I’ve been making this for years now and it is always a hit. We actually prefer it without the stabilized whipped cream – the filling and crust stand on their own and it only takes away from it for us. 🙂 Sometimes I do whip up some whipped cream and throw a spoonful on top of each piece.
This is the first time I’m attempting to make crust and things in advance. I’ve read to pre-bake then refrigerate, I’ve read absolutely do not pre-bake. Do you have a recommendation for making your graham cracker crust in advance?
Thank you! Our family will be enjoying this cake, your rolls and sweet potato casserole this Thanksgiving!
I love your recipes been following you for a long time
If I make this a day ahead would it be better to wait and make the whipped topping the day of serving or will the stabilized whipped topping stay in shape till the next day in the fridge
It should hold up really nicely overnight and refrigerated.
as always you are the best !
Stabilized whiped cream flopped…I think because the gelatin was too warm after 10 secs in micro.
I sprinkled a VERY light bit of salt on the choc filling prior to putting on whipped cream. OH SO good!
I LOVE!!! this pie! I’ve been searching for a home made alternative to store bought and this is it. It came out amazing! Another wonderful recipe from The Stay At Home Chef!
This pie was a hit with the family for Thanksgiving. This will definitely be one to serve for every holiday.
This was the best chocolate cream pie we’ve ever had. The filling was a little grainy in the pot so I was worried, but once it set up it was creamy and just perfect. Great recipe!
Made this pie and it was the best Chocolate cream Pie Ive ever had. The only problem, the graham crust stuck to the pie plate. Was I supposed to butter and flour the plate before putting in the graham mixture?