Chocolate Cream Pie is a classic, from-scratch dessert built around a rich homemade chocolate custard—no instant pudding mixes required. The pudding is silky and deeply chocolatey, poured into a crisp prebaked pie shell, and finished with lightly sweetened whipped cream and a scattering of mini chocolate chips. Once you try a pie made this way, the boxed versions will feel like a distant memory.
Chocolate Cream Pie Recipe
This made-from-scratch Chocolate Cream Pie combines a flaky, tender pie crust with a smooth chocolate custard that is cooked on the stovetop, then set and chilled until perfectly firm. The custard is flavored with real unsweetened chocolate, butter, and vanilla for depth and gloss, and it’s finished with freshly whipped cream so the contrast of textures and temperatures is irresistible.
This pie is an ideal choice for holidays, potlucks, and special dinners. Because the custard is rich, a modest slice delivers plenty of satisfaction—making it a perfect accompaniment on a dessert table alongside fruit pies or crisps.
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Recipe Shopping List
Before you begin, gather the ingredients below. Quantities and full details are listed in the ingredients section further down.
- All-purpose flour
- Salt
- Cold butter
- Butter-flavored shortening (or additional butter)
- White sugar
- Cornstarch
- 2% milk
- Egg yolks
- Unsweetened chocolate
- Vanilla extract
- Heavy whipping cream
- Powdered sugar
- Mini milk or semisweet chocolate chips (for garnish)
Try our Traeger Pumpkin Pie for another seasonal favorite!
How To Make This Recipe
Below is a clear overview of the process so you can see the workflow. Bake and chill times are included so you can plan. Detailed step-by-step instructions and ingredient amounts appear in the recipe card section.
- Make the crust: Combine flour and salt, then cut in chilled butter and shortening until the pieces are about pea to marble size. Chill briefly, add ice water a little at a time until the dough holds together, form a disk, and refrigerate for at least 30 minutes.
- Roll and blind-bake: Roll the chilled dough to about 1/4-inch thickness, transfer to a pie plate, trim and crimp the edge, line with parchment, and blind-bake with weights until the edges are golden. Remove weights and finish baking until the entire shell is golden and crisp.
- Prepare the custard: While the crust bakes, whisk together sugar, flour, cornstarch, and salt in a saucepan. Whisk egg yolks and milk together and temper into the dry mixture, then cook over medium heat, stirring constantly, until the custard thickens.
- Finish the filling: Remove custard from heat and stir in chopped unsweetened chocolate, butter, and vanilla until smooth and glossy. Pour into the baked pie shell, cover, and chill until set—overnight is best.
- Top with whipped cream: Whip heavy cream with powdered sugar and vanilla to stiff peaks, spread over the chilled pie, and garnish with mini chocolate chips. Chill again briefly before serving so everything is the same temperature.
Ingredients (for one 9-inch pie)
Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter, diced
- 1/4 cup cold butter-flavored shortening, diced
- 1/4 cup ice water (approximately)
Custard
- 1 1/4 cups white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups 2% milk
- 4 egg yolks
- 4 ounces unsweetened chocolate, finely chopped
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
Garnish
- Mini milk chocolate or semisweet chips
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the flour and salt. Cut in the cold butter and shortening until fat pieces are pea- to marble-sized. Chill the mixture briefly in the freezer while you prepare ice water (around 1/4 cup with a few ice cubes).
- Return the flour-fat mixture to the counter and gradually add ice water, stirring until the dough holds together when pinched but remains slightly crumbly. Form into a disk, wrap, and refrigerate 30–60 minutes.
- Roll the chilled dough to roughly 1/4 inch thick. Fit into a 9-inch pie plate, trim and crimp the edges. Line with parchment and pie weights, bake at 425°F for 15–18 minutes until the edges are beginning to brown. Remove parchment and weights, reduce oven to 375°F, and continue baking until the whole crust is golden and fully baked. Let cool slightly.
- While the crust bakes, whisk together sugar, flour, cornstarch, and salt in a medium saucepan. In a separate bowl whisk the egg yolks and milk until smooth. Gradually whisk the milk mixture into the dry ingredients until combined and lump-free.
- Cook the mixture over medium heat, stirring constantly and scraping the bottom, until it thickens noticeably. Remove from heat and immediately stir in the chopped chocolate, butter, and vanilla until smooth and glossy.
- Pour the hot chocolate custard into the baked pie shell, smooth the surface, cover, and chill for at least 2 hours; overnight yields the best texture and flavor.
- Before serving, whip the heavy cream with powdered sugar and vanilla to stiff peaks. Spread the whipped cream over the chilled pie and scatter mini chocolate chips on top. Return to the refrigerator briefly so everything is the same temperature, then slice and serve.
Notes and Tips
- Chopping the chocolate ahead of time makes finishing the custard quick and safe—avoid multitasking with hot custard on the stove.
- Blind-baking with parchment and weights prevents the bottom from bubbling and the sides from slumping. Dried beans or pie weights work well.
- If you prefer a lower-sugar whipped topping, reduce the powdered sugar to taste or substitute a lighter whipped cream recipe.
- The recipe was adapted from a well-known home baking source; small adjustments in oven temperatures and times may be needed to match your oven.
Nutrition (estimate per serving)
Yield: 8 servings. Estimated calories per serving: 718. This estimate is provided for guidance only; consult a trusted nutrition tool if precise tracking is required.
