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Chocolate Cream Pie

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Chocolate cream pie is one of those desserts that’s implanted in my childhood food memories. Delicious, super light, and irresistible. It’s a 24-hour commitment, but most of that time is fighting the temptation to dig in until the pie is ready.

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Chocolate Cream Pie Baking Tips:

  • A chocolate cream pie is all about the pudding. This pudding recipe is so good, you can eat it alone. I only use egg yolks, versus whole eggs, because yolks add more flavor and less moisture. This creates a richer consistency, while cornstarch helps the pudding thicken fast.
  • If you don’t have a food processor, place the graham crackers in a food storage bag and smash with a rolling pin or the bottom of a skillet (though a rolling pins works best). Then transfer crumbs to a bowl and stir in the melted butter.
  • If you aren’t a fan of graham crackers, you can substitute 24 Oreos (filling removed) to make an Oreo crust.
  • You can use any milk of your choice in place of the half-and-half. I’ve used everything from whole milk to a non-dairy pick like almond for this recipe.
  • You can also use dark chocolate or milk chocolate, instead of semi-sweet, in the pudding or for the shaving. You can even use your favorite candy bar. I use a vegetable peeler to shave chocolate. A cheese grater also does a great job.
  • If you’re not a fan of whipped cream, dust some confectioners sugar over the pie and garnish with shaved chocolate.
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Can you make ahead?

Freezer: Chocolate Cream Pie: Keep pie covered in the freezer for 3 months. Thaw 24-48 hours before serving.

Fridge: Chocolate Cream Pie: Keep pie covered in the fridge for 7 days.

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Chocolate Cream Pie

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As I was developing this recipe, I knew that I wanted it to be just as delicious and crave-worthy as the cream pies of my childhood. And I’m happy to say that I think I nailed it. If you try it out, let me know what you think in a 5-star review. In the meantime, here’s a picture of the pie all sliced up and ready for eating. Enjoy!


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Chocolate Cream Pie

Kenneth Temple
Chocolate cream pie is one of those desserts that’s implanted in my childhood food memories. Delicious, super light, and irresistible. It’s a 24-hour commitment, but most of that time is fighting the temptation to dig in until the pie is ready.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Cool/ Chill 1 d
Total Time 1 d 50 mins
Course Dessert
Cuisine American
Servings 24 persons
Calories 352 kcal


Chocolate Graham Cracker Crust:

  • 18 chocolate graham crackers
  • 4 ounces 1 stick unsalted butter, melted

Chocolate Pudding:

  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • 3 cups half and half
  • 3 large egg yolks room temperature
  • 3 tablespoons unsalted butter cold, sliced into tablespoons
  • 8 oz. semi-sweet chocolate chips
  • 1 teaspoon vanilla extract

Whipped Cream Topping:

  • 2 cups heavy cream cold
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 8 oz. semi-sweet chocolate bar shaved for garnish


  • Heat the oven to 325°F. Add the graham crackers to a food processor and blitz until crumbles are fine like cornmeal. Add the melted butter and pulse a few times until the butter completely coats the crumbs. The crust should hold together when squeezed. Divide evenly between two 9-inch pie pans. Press the mixture evenly and firmly into the bottom and sides of the pie pan. Place on a baking sheet and bake for 13 minutes, until the crust is fragrant. Let the crusts cool while you work on the filling.
  • In a medium saucepan, combine sugar, cornstarch, and salt. In a bowl, mix together the half-and-half and egg yolks until completely blended. Add to egg yolk mixture to the saucepan and stir until the sugar has dissolved. Turn on the heat to medium and cook for 16 to 18 minutes, constantly stirring, until the mixture thickens. The mixture will boil slightly, bubbles will appear around the edge and middle of the saucepot. This will take about 15 minutes.
  • Remove from heat and stir in butter, chocolate chips, and vanilla extract. If you have small lumps, strain through a fine-mesh strainer. Divide the pudding evenly between the pie crusts. Cool at room temperature for 40 minutes. Cover and place in the fridge for at least 8 hours minimum or until the next day.
  • After the pies have set, combine the heavy cream, sugar, and salt with a hand mixer on medium-high speed for 1 ½ to 2 minutes, until soft, swooshable peaks form. Divide and swirl the whipped cream, evenly between the two pies. Garnish with the shaved chocolate and serve cold. Pies will remain fresh for 3 days.


Serving: 16gCalories: 352kcalCarbohydrates: 29gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 72mgSodium: 175mgPotassium: 189mgFiber: 2gSugar: 20gVitamin A: 602IUVitamin C: 0.4mgCalcium: 70mgIron: 2mg
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