This chocolate cream pie is one of those desserts that sounds impressive but is actually much simpler than people think. This from-scratch version starts with a blind-baked flaky crust, then fills it with a thick, silky chocolate custard made from unsweetened baking chocolate and egg yolks. If you’ve ever wanted to make a proper chocolate cream pie from scratch, this is the recipe to start with.
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I have made many pies in my day, but this one holds a special place in my chocolate-loving heart. The perfect combination of chocolate and custard makes the flavor irresistible.
This pie comes together in about 40 minutes of active time, and then the refrigerator does the rest. The custard takes a little patience at the stove since you’ll want to keep stirring so it thickens evenly, but it’s a straightforward process even if you haven’t made a cooked custard before. Press plastic wrap directly onto the filling before it chills, and you’ll get a perfectly smooth top every time.
My favorite part of this pie is the very simple Blind Bake Pie Crust. This is my go-to for all my cream pies, and it is perfect for this Chocolate Pie recipe. If you’re short on time, a store-bought pie crust will also work, but I prefer the flavor and texture of a homemade crust.
If you’re craving chocolate but short on time, this Microwave Chocolate Mug Cake is another quick favorite.
If you love pie recipes, try this easy apple pie or this elegant chocolate ganache tart recipe.
Recipe Highlights
- Type of recipe: Dessert
- Cooking method: Stovetop chocolate custard with a blind-baked pie crust
- Skill level: Medium with mixing and thickening of the filling
- Cook time: The filling cooks in 10 minutes
- Flavors & textures: Rich and creamy
What Makes This Chocolate Cream Pie Filling So Creamy
What makes this chocolate pie filling so creamy? It’s the combination of egg yolks and cornstarch. The egg yolks add richness, while the cornstarch helps the custard thicken just enough to hold its shape when sliced. Butter and chocolate stirred in at the end make the filling extra smooth and creamy.
Tip For A Perfectly Set Chocolate Cream Pie
For a filling that slices cleanly, cook the custard until it thickens and begins to bubble, then continue cooking for the full 2 minutes called for in the recipe. The pie filling will continue to firm up as it chills in the refrigerator.
How To Make An Easy Chocolate Cream Pie
- Blind bake a pie crust.
- Cook the chocolate custard filling.
- Pour the filling into the crust.
- Chill until set.
- Top with whipped cream and chocolate shavings.
Chocolate Cream Pie Ingredients
- Sugar: This provides the sweetness to balance out the intensity of the chocolate filling.
- Cornstarch: Acts as a thickening agent for the filling. It’s what gives that pudding-like silkiness.
- Salt: Don’t skip it! A small pinch enhances the chocolate flavor and brings the whole dish together.
- Whole Milk: The base for the creamy custard. Using whole milk gives the filling a richer texture compared to lower-fat alternatives.
- Egg Yolks: These add richness and help thicken the custard. Did you know you can freeze egg whites for future baking projects? Don’t let them go to waste.
- Butter: Adds silkiness to the filling and a touch of flavor.
- Vanilla: A hint of vanilla rounds out the chocolate’s intensity with a mellow finish. You can use homemade vanilla extract or buy a good-quality vanilla extract.
- Unsweetened Baking Chocolate: I recommend Baker’s unsweetened chocolate because of its reliability and deep chocolate flavor.
- Heavy Whipping Cream: Used for the fluffy topping that brings the whole pie together. If you want your topping a little sweeter, add a bit of sugar to the mixture.
- Chocolate (for the shavings): You can use any chocolate you love, but dark chocolate works great for a bittersweet contrast.
Step By Step Instructions
After preparing a standard Blind Bake Pie Crust, follow the steps below:
Step 1. Whisk in a medium-heavy saucepan until well blended: sugar, cornstarch, and salt. Then, whisk in the whole milk.
Step 2. Whisk vigorously in the beaten egg yolks until they are completely blended and no yellow streaks remain. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and begins to bubble, about 8 minutes. Remove the pan from the heat and scrape down the sides and corners with a spatula. Return the pan to the heat and continue cooking, stirring constantly, for 2 minutes more to fully thicken the custard.
Step 3. Remove the pan from the heat and whisk in the butter, vanilla, and chopped chocolate. Stir until the butter and chocolate are melted and the filling is smooth.
Step 4. Spoon the creamy chocolate filling into the prepared crust and press a sheet of plastic wrap directly onto the surface of the filling. This prevents a skin from forming while the pie chills. Let cool completely in the fridge.
Tip: How To Prevent A Skin From Forming On Chocolate Pie Filling
Press the plastic wrap directly onto the warm custard, not just over the pie dish. Keeping air away from the filling prevents a skin from forming and helps keep the surface smooth.
Step 5. Whip ¾ cup of heavy cream until soft peaks form, then spread it over the top of the pie. To make the whipped cream sweeter, add one tablespoon of sugar.
Grate chocolate over the whipped cream if desired.
How To Store Chocolate Cream Pie
Cover the pie loosely and refrigerate for up to 4 days. Because the filling contains milk and egg yolks, it should always be stored in the refrigerator. For the best texture and appearance, add the whipped cream topping just before serving.
More Luscious Creamy Pies And Tarts
Here are more sweet and silky treats to try next.
- Hoosier Sugar Cream Pie – A simple, custard-like pie with a classic, sweet, creamy filling.
- Chocolate Mint Tart – A rich chocolate tart with a refreshing hint of mint.
- Vintage Butterscotch Pie – A silky pie with deep caramel-like butterscotch flavor.
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Recipe
Tried it? Rate ⭐⭐⭐⭐⭐ & comment below, your feedback keeps the oven mitts flying here at One Hot Oven.
Chocolate Cream Pie
Equipment
Ingredients
- 1 cup sugar
- 3 Tbsp cornstarch
- ¼ tsp salt
- 2 ½ cups whole milk
- 5 egg yolks large
- 2 Tbsp butter cut into small pieces
- 1 Tbsp pure vanilla extract
- 4 ounces unsweetened baking chocolate finely chopped. I use Baker’s unsweetened chocolate
- ¾ cup heavy whipping cream
- Chocolate for grating
Instructions
- After preparing a standard 1 crust pie dough recipe, blind bake the crust.
- In a medium, heavy saucepan, whisk until well blended the sugar, cornstarch, and salt.
- Gradually whisk in whole milk.
- Vigorously whisk in beaten egg yolks until they are completely blended and no yellow streaks remain.
- Over medium heat, stir consistently with a whisk until the mixture thickens and starts to bubble. This should take about 8 minutes. Remove from the heat, and scrape the corners of the saucepan with a spatula.
- Return to the heat, and continue to cook while stirring continuously for two minutes to completely thicken the custard.
- Remove the pan from the heat and whisk in the butter, vanilla, and chopped chocolate. Stir until the butter and chocolate is melted and smooth.
- Spoon the filling into the prepared crust and press a sheet of plastic wrap directly on the surface.
- Let cool completely in the fridge.
- Whip ¾ cup of whipping cream and spread over the top of the pie. For a sweet whipped cream, you can add 1 tablespoon of sugar to the whipped cream.
- Grate chocolate over the whipped cream if desired. Use your favorite bar of chocolate. It won't take much.
Notes
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Nutrition
First published: March 21, 2025. Last updated: June 11, 2026, for better readability.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Best chocolate tasting pie ever! I made the pie as directed and it was delicious! I will save this recipe, thank you!
Thanks for the kind complement. My hubby thinks this is the best pie too! I make it for his birthday every year.
Converted this to a microwave recipe. Used up some leftover heavy cream, then added whole milk to make 2.5 cups. Thickened up very nicely. Thanks for the recipe!
You are very inventive to use the microwave and milk and cream.
This was so delicious. I made it for a party and there was none left for me to take home.