Homemade Chocolate Cream Pie
on Oct 30, 2024
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This chocolate cream pie features a velvety, creamy pie filling and a crunchy cookie pie crust. Topped with whipped cream and chocolate curls, this luxurious dessert is perfect for any occasion!
Making a homemade pie is a lot easier than you might think! You don’t always have to labor for hours in the kitchen for a nice, delicious dessert. This chocolate cream pie includes a rich and creamy pudding that is made on the stove and then chilled in the fridge, paired with freshly whipped cream.
The pie filling could not be easier to make and is so decadent! The rich, luxurious texture of the filling contrasts with the crisp crust perfectly. If you are not a fan of fruit or pumpkin pies, then this is the one for you. There is enough of a chocolate flavor that it is delightful but not overwhelming. Rich, lucious, and irresistible, this pie is the definition of decadent!
Table of Contents
Why You’ll Love This Recipe
- Although both the filling and crust are chocolate-flavored, it is not too overpowering.
- It is made on the stove-top and in the fridge; no waiting for the oven to preheat.
- The pie is easy to make and delicious, meaning it is a great choice for any time of year and any occasion.
Recipe Ingredients
- Cream—The base of your pudding.
- Sugar—Serves as the main sweetener for your pie.
- Cornstarch—To help thicken the pudding.
- Eggs—You’ll use a combination of whole eggs and egg yolks
- Chocolate Chips—We prefer to use semi-sweet or dark chocolate.
- Butter—Helps give the pudding its classic texture.
- Vanilla—To enhance all of the flavors.
- Cookie Pie Crust—You can use a store-bought or homemade pie crust.
- Whipping Cream & Chocolate Bar—To decorate the top of your pie.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Cream Pie
Step #1. In a saucepan, heat the cream and half the sugar until the mixture starts to steam, stirring often.
Step #2. While the cream is heating, mix the cornstarch and the other half of the sugar. Add the egg yolks and whole egg to the cornstarch mixture and combine.
Step #3. While the cream is heating, mix the cornstarch and the other half of the sugar. Add the egg yolks and whole egg to the cornstarch mixture and combine. Cook until the mixture starts to bubble and thicken. Remove from heat and stir in the chocolate chips, butter, and vanilla. Cover and refrigerate until cool.
Step #4. Once the pudding is cool, whip the heavy cream. Place half the chocolate pudding in the bottom of the crust and spread it evenly. Mix half the whipped cream into the other half of the chocolate pudding.
Step #5. Add the chocolate and cream mixture to the crust over the plain chocolate pudding. Spread evenly.
Step #6. Add the remaining whipped cream to the top, then add the chocolate curls.
Recipe FAQs
If your pudding is not setting after it has been in the fridge, the cream and sugar mixture may not have reached the proper temperature. While you should be able to tell when the cream mixture is hot enough by the steam, it can also be helpful to use a candy thermometer to double check. Be careful to not overcook the mixture, as that can lead to other issues. It has to be right around the proper temperature to get the exact right texture, so pay close attention!
If you want the cream to have the right texture, it is best to use a hand mixer to whip it! You will know it is ready when it starts to form stiff peaks. You can also sweeten the whipped cream before you add it to the top if you’d like! We typically use a little powdered sugar and vanilla extract to give it a more prominent flavor that contrasts the rich chocolate nicely.
How to Store Chocolate Cream Pie
Since it contains many dairy ingredients, the chocolate cream pie needs to be refrigerated when it is not being served to avoid it from going bad. You can either cover the pie dish with plastic wrap, or transfer the slices to an airtight container before storing. The pie will stay fresh for up to 4 days. Enjoy the leftovers chilled!
Expert Tips
- A store-bought crust makes this recipe so easy and quick!
- The cream and sugar mixture should reach a temperature of 180°F. You will be able to tell when it is steaming but not boiling yet.
- When adding the filling to the pie crust, you can add all the pudding on the bottom of the crust and all of the cream on top, or make the three layers as the recipe explains.
- To make the chocolate curls, use a vegetable peeler down the side of the chocolate bar.
- Easily change up the flavor by using different chocolate in the pudding! Use white chocolate or peppermint chips for a unique cream pie.
More Pie Recipes To Consider
Pies, Crisps & Tarts
Healthy Pumpkin Pie Recipe
Pies, Crisps & Tarts
Homemade Coconut Cream Pie
Pies, Crisps & Tarts
Hoosier Sugar Cream Pie
Dessert Recipes
Easy Apple Hand Pies
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Homemade Chocolate Cream Pie
Ingredients
- 2 cups cream
- 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 2 egg yolks
- 1 whole egg
- 1/2 cup dark chocolate chips, 4 ounces of chopped chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 chocolate cookie pie crust
- 2 cups heavy whipping cream
- Chocolate bar to make chocolate curls
Instructions
- In a large saucepan, bring the cream and 1/4 cup of sugar up to 180℉ over medium heat, stirring very often. The mixture should be hot and start to steam across the top but should not boil.
- While the cream is heating, mix the cornstarch and 1/4 cup of sugar together in a medium bowl.
- Add the egg yolks and whole egg to the cornstarch mixture and whisk to combine well.
- When the milk is hot, slowly whisk one cup of hot milk into the egg mixture and then whisk the egg mixture back into the pan of hot cream.
- Cook over medium heat until the mixture starts to bubble and thicken, stirring constantly, about 6 minutes.
- Remove from the heat and stir in the chocolate chips, butter, and vanilla.
- Cover the pan and refrigerate until cool (about 2 to 4 hours).
- When the chocolate pudding is cool and you are ready to assemble your pie, whip the heavy cream.
- Place half of the chocolate pudding in the bottom of the pie crust and spread it out evenly.
- Mix half of the whipped cream into the other half of the chocolate pudding and fold it together until the chocolate pudding is lighter in color and fluffy.
- Add this chocolate and cream mixture to your prepared crust over the plain chocolate pudding and spread it around.
- Add the remaining whipped cream to the top of the pie (you can spread it or pipe it out) and then top with chocolate curls.
Notes
- You can use either heavy cream or heavy whipping cream in this recipe but stay away from regular whipping cream (the fat content isn’t as high and results in a less stable whipped cream).
- When adding the filling to the pie crust, you can put all the pudding on the bottom of the pie and all of the cream on the top or make them into three layers like I did here.
- To make chocolate curls, use a vegetable peeler down the side of a chocolate bar.
- Recipe from my sister-in-law, Beth.
You had me at chocolate. This looks and sounds divine and I’m so glad I found it because I was looking for a good chocolate dessert for Christmas. I think I found it. Thanks!