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This Homemade Chocolate Cream Pie recipe is loaded with a rich and creamy dark chocolate pudding filling nestled in a chocolate graham cracker crust and homemade whipped cream.
Here are a few more chocolate desserts to sink your teeth in: Chewy Dark Chocolate Chip Cookies, Chocolate Pancakes, Chocolate Waffles, Chocolate Banana Pudding, and Chocolate Sour Cream Pound Cake.
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This pie is a delightful twist on the classic French dessert, tarte au chocolat. It's a true indulgence, a luscious chocolate custard filling in a buttery, flaky pie crust with a generous dollop of whipped cream. The pie creation traces its origins to the Midwest, thanks to the pioneering European immigrants who found their calling as dairy farmers.
If you're like me, your first introduction to chocolate pie started in the grocery store's freezer section. I couldn't wait to pick up the silky, creamy pie while grocery shopping. The layers of chocolate with vanilla cream filling, with the chocolate chips and drizzle of chocolate topped off with whipped cream, all piled into a chocolate cookie crust. It is a chocolate lover's dream!
Buying it from the store is convenient and will satisfy your sweet tooth, but nothing beats a homemade chocolate pie.
I have always loved chocolate pudding, so making a smooth, luscious chocolate filling with dark chocolate and topping it off with homemade whipped cream only makes sense.
A chocolate cream pie is all about the pudding. This pudding recipe is so good you can eat it alone. I only used egg yolks versus whole eggs because yolks add more flavor and less moisture. This technique creates a richer consistency, while cornstarch helps the pudding thicken fast.
I didn't want to do anything fancy with the decorations, but I had to have chocolate shavings that would melt in your mouth to add another layer of chocolate flavor. However, you can get fancy by pipping the whipped cream in a fun pattern and drizzling melted chocolate over the pie.
Key Ingredients
Look at this ingredient list to ensure you have them to whip up a delicious chocolate cream pie.
Chocolate Graham Crackers
I chose graham crackers because they are easy, fast, and less messy than Oreo cookies. Plus, I love the warm hint of cinnamon with chocolate.
Dark Chocolate
I love dark chocolate because it has the best chocolate flavor. We'll need some chocolate chips for the pudding filling and a bar for the shaved chocolate garnish. Although you can use cocoa powder for the chocolate filling, you'll need about ¾ cup to equal the depth of flavor of 1 cup of chocolate chips.
Corn Starch
Cornstarch is the perfect choice for thickening the pudding, ensuring it achieves the ideal consistency for a delectable slice of chocolate cream pie.
Sugar
It took everything in me not to use brown sugar in this recipe because I love the combination with chocolate. If you have it, use it, but granulated sugar will do the trick.
Milk
My go-to milk for chocolate pudding is half and half, but I decided to use evaporated milk for more flavor.
Egg Yolks
Although you can use whole eggs, egg yolks add a ton of flavor without making the chocolate pudding runnier from the moister egg whites.
Heavy Cream
Whipped topping is convenient, but its flavor is inferior to fresh whipped cream. Although it only takes a few minutes to make, stick with homemade.
How to Make Chocolate Cream Pie Recipe
Making chocolate cream pie is a 24-hour requirement to do it right. However, most of that is the chocolate pie in the fridge, so I will show you how to be efficient in the kitchen so it's smooth.
Chocolate Graham Cracker Crust:
Preheat the oven to 325°F/162°C. Add the graham crackers and blitz to a food processor until the 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 chocolate pudding.
Dark Chocolate Pudding:
While the graham cracker crust bakes in the oven, combine sugar, cornstarch, and salt in a medium saucepan. Mix the milk and egg yolks in a bowl until thoroughly blended. Add the egg yolk mixture to the saucepan and stir until the sugar dissolves.
Cook the mixture over medium heat 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—about 15 minutes.
Remove from heat and stir in unsalted butter, dark chocolate chips, and vanilla extract. If you have small lumps, strain through a fine-mesh strainer. Divide the chocolate pudding evenly between the pie crusts. Cool at room temperature for 40 minutes. Cover and place in the fridge for at least 8 hours or until the next day.
Whipped Cream Topping:
After the pies have been set, combine the heavy cream, sugar, and salt with a hand mixer on medium-high speed for 1 ½ to 2 minutes until soft peaks form. Divide and swirl the whipped cream evenly between the two pies.
To serve, cut a small slice to make it easier to remove the next slice, then garnish with the shaved chocolate curls.
How to Store Chocolate Cream Pie
Chocolate cream pie can be made 1-2 days in advance. Store covered in the fridge, wrapped lightly with plastic wrap. The pie will be best if eaten in 3-4 days. You can freeze it for two months, wrap it tightly, and store it in a freezer-safe storage bag. Thaw in the fridge for 24 hours before serving.
Pro Recipe Substitutions, Tips and Tricks
Here are the best practices, techniques, substitutes, and flavor builders for this yummy chocolate cream pie.
- Be sure to check the date on your cornstarch; old cornstarch will lose a ton of its thickening strength.
- If you don't have a food processor, place the graham crackers in a food storage bag and smash them with a rolling pin, empty wine glass, or the bottom of a skillet (though a rolling pin works best). Then, transfer the crumbs to a bowl and stir in the melted butter.
- If you aren't a fan of chocolate graham crackers, you can substitute 24 Oreos (filling removed) to make an Oreo crust or use your favorite chocolate cookies.
- Feel free to use a regular pie crust instead of the chocolate graham cracker crust. Here's my recipe.
- Although you can use cocoa powder for the chocolate filling, you'll need about ¾ cup to equal the depth of flavor of 1 cup of chocolate chips.
- You can use whole milk, your favorite non-dairy milk (consider the aftertaste it may leave), or half-and-half instead of the evaporated milk.
- Instead of dark chocolate, you can use milk chocolate, semi-sweet chocolate, or bittersweet chocolate in the pudding or for the shaving. You can even use your favorite candy bar. I use a vegetable peeler for the chocolate shavings. A cheese grater also does a great job.
- If you cannot find the chocolate chips you're looking for, use a baking bar and add the chopped chocolate to the pie.
- If you use a different chocolate other than dark or unsweetened chocolate, reduce the amount of sugar to ¾ cup plus two tablespoons of sugar. Other chocolates will have sugar added to them.
- If you're not a fan of whipped cream, dust some confectioner sugar over the pie and garnish with chocolate shavings.
- This recipe makes two pies because I like to make one to share and another to keep for myself. If you would like to make one instead, halve the ingredients quantities below.
- I used a 9-inch aluminum pie pan (not a deep dish) because it's the best at evenly distributing heat; you can use any pie dish you have at home.
FAQ
Here are readers' top questions about making chocolate cream pies at home.
Is chocolate cream pie the same as French silk pie?
While both pies have chocolatey deliciousness, their textures and ingredients differ. Chocolate cream pie is made with a custard-based filling thickened with cornstarch and eggs. The chocolate flavor comes from melted chocolate or cocoa powder and then topped with whipped cream.
French silk pies are made with a mousse-like filling that makes them lighter, giving them the signature "silk" texture. The filling is thickened with heavy cream. They also included raw eggs but can be made without them.
What makes a cream pie different from other types of pies?
A cream pie differs from other pies because it doesn't require baking after adding the filling. Instead, unlike fruit or nut pies, it is typically refrigerated to set.
Cream pies usually have a filling of custard, pudding, or mousse. The filling is cooked on the stovetop and chilled in the refrigerator, resulting in a creamy and smooth texture. That's why they're called "cream pies." Whipped cream or meringue is often added on top for extra texture and flavor.
Why is my chocolate pudding pie runny?
If your chocolate pudding pie is runny, it could be due to several reasons:
- Not Enough Cooking Time: The pudding may have needed to have been cooked sufficiently to achieve the required thickness. The pudding thickens once it boils and further thickens as it cools.
- Insufficient Cooling Time: It may become runny if the pie is not thoroughly cooled and set before slicing.
- Incorrect Proportions: Too much milk or sugar can result in runny pudding. It is important to follow the recipe proportions accurately.
What is the thickener commonly used in cream pies?
Cornstarch is the usual thickener for cream pies. It's twice as effective as flour and results in a clear, glossy sauce instead of an opaque one. It helps firm up the filling while maintaining a creamy texture.
Egg yolks can also be a thickener in specific cream pie recipes. They thicken the filling and provide a rich and creamy texture. It is crucial to cook the filling for an adequate amount of time to activate the thickener completely. However, avoid overcooking it, as it may break down and lose its thickening properties.
Why did my chocolate cream pie not set?
Your chocolate cream pie may not have set due to insufficient cooking time, incorrect ingredient measurements, inadequate cooling and chilling time, use of old cornstarch, or improper stirring. Next time, cook your chocolate cream filling thoroughly, follow the recipe precisely, give it enough time to chill, and use fresh ingredients.
Why is my chocolate pie grainy?
A grainy chocolate pie is often the result of improperly melted chocolate. When chocolate is heated too quickly or at too high a temperature, it can seize, becoming lumpy and grainy. To prevent this, stir your chocolate off the heat after your pudding filling has thickened to melt your chocolate slowly
More Chocolate Recipes
I enjoy chocolate A LOT; here are more recipes to satisfy your chocolate fix.
- Chocolate Cinnamon Rolls
- Chocolate Beignets
- Chocolate French Toast
- Triple Chocolate Brownies
- Chocolate Chip Walnut Cookies
- Blackout Cake
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat oven to 325°F/162°C before pulling the ingredients out—clear enough space in your fridge for the pies.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and get ready for the best chocolate pie you've had this year.
Remember that the secret to a fantastic chocolate cream pie lies in the love and attention you pour into it. Stick to the recipe, mix those ingredients with care, and be patient as your pie fills your kitchen with the irresistible aroma of chocolate.
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📖 Recipe
Chocolate Cream Pie
Ingredients
Chocolate Graham Cracker Crust:
- 18 chocolate graham crackers
- 1 stick melted unsalted butter
Dark Chocolate Pudding:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 2 12 oz. cans evaporated milk
- 3 large egg yolks room temperature
- 3 tablespoons unsalted butter cold, sliced into tablespoons
- 8 oz. dark chocolate chips
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 2 cups cold heavy cream
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 8 oz. dark chocolate bar shaved for garnish
Instructions
Chocolate Graham Cracker Crust:
- Preheat the oven to 325°F/162°C. Add the graham crackers and blitz to a food processor until the 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 chocolate pudding.
Dark Chocolate Pudding:
- While the graham cracker crust bakes in the oven, combine sugar, cornstarch, and salt in a medium saucepan. Mix the milk and egg yolks in a bowl until thoroughly blended. Add the egg yolk mixture to the saucepan and stir until the sugar dissolves.
- Cook the mixture over medium heat 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—about 15 minutes.
- Remove from heat and stir in unsalted butter, dark chocolate chips, and vanilla extract. If you have small lumps, strain through a fine-mesh strainer. Divide the chocolate pudding evenly between the pie crusts. Cool at room temperature for 40 minutes. Cover and place in the fridge for at least 8 hours or until the next day.
Whipped Cream Topping:
- After the pies have been set, combine the heavy cream, sugar, and salt with a hand mixer on medium-high speed for 1 ½ to 2 minutes until soft peaks form. Divide and swirl the whipped cream evenly between the two pies.
- To serve, cut a small slice to make it easier to remove the next slice, then garnish with the shaved chocolate curls.
Notes
- Be sure to check the date on your cornstarch; old cornstarch will lose a ton of its thickening strength.
- If you don't have a food processor, place the graham crackers in a food storage bag and smash them with a rolling pin, empty wine glass, or the bottom of a skillet (though a rolling pin works best). Then, transfer the crumbs to a bowl and stir in the melted butter.
- If you aren't a fan of chocolate graham crackers, you can substitute 24 Oreos (filling removed) to make an Oreo crust or use your favorite chocolate cookies.
- Feel free to use a regular pie crust instead of the chocolate graham cracker crust. Here's my recipe.
- Although you can use cocoa powder for the chocolate filling, you'll need about ¾ cup to equal the depth of flavor of 1 cup of chocolate chips.
- You can use whole milk, your favorite non-dairy milk (consider the aftertaste it may leave), or half-and-half instead of the evaporated milk.
- Instead of dark chocolate, you can use milk chocolate, semi-sweet chocolate, or bittersweet chocolate in the pudding or for the shaving. You can even use your favorite candy bar. I use a vegetable peeler for the chocolate shavings. A cheese grater also does a great job.
- If you cannot find the chocolate chips you're looking for, use a baking bar and add the chopped chocolate to the pie.
- If you use a different chocolate other than dark or unsweetened chocolate, reduce the amount of sugar to ¾ cup plus two tablespoons of sugar. Other chocolates will have sugar added to them.
- If you're not a fan of whipped cream, dust some confectioner sugar over the pie and garnish with chocolate shavings.
- This recipe makes two pies because I like to make one to share and another to keep for myself. If you would like to make one instead, halve the ingredients quantities below.
- I used a 9-inch aluminum pie pan (not a deep dish) because it's the best at evenly distributing heat; you can use any pie dish you have at home.
ninth1 says
Kenneth, I cannot put this pie into words as it wouldn't do your pie justice. Thank you!!!!!!