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.
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!
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
The video says milk chocolate chips – has anyone tried semi sweet choc chips?
Yes, I did because it was all I had and the pie filling was still amazing!
OMG – this is the BEST chocolate pie I have ever had. Thanks so much for sharing.
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 can watch how it is done and get extra tips. The videos give me confidence to try new recipes and yours work great!
Did you ever figure out what you did wrong? I made this today and had the same problem.
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.
I read in another recipe that this can happen if the mixture is melted over too high a heat or if there is any amount of water in with the chocolate mixture. Both can cause separation or “seizure”.
Same problem here. Used whole milk. I think I cooked it a tad long and it was just too thick by the time I added the butter.
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!!
Based on personal experience when making homemade graham cracker crust, initially I ran into same problem with the crust crumbling/breaking or sticking. I suggest keeping refrigerated/chilled until right before serving. When you are ready to serve, try placing your pie in a basin or your sink with hot water for a few moments before cutting into the pie. This should shock it and really help to release from pie pan without smashing up your crust when you cut into it. I hope you find this helpful. Happy holidays and happy cooking!!! God bless
This recipe is amazing! Worked like a pro!
Looks good n sounds good. Must try it
Thank you for sharing your miuth watering recipes.
I can’t wait to try this recipe, I love making new dishes and baking is my favorite
Can this be made if you don’t have heavy cream on hand? Maybe with 2 cups of milk instead of the one
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..
Its out of this world delicious!!