This easy chocolate cream pie is smooth, rich, and decadent, for the perfect old-fashioned chocolate cream pie recipe everyone will love.
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I consider myself more of a cook than a baker. Sometimes desserts intimidate me, so if I’m making one, go easy on me, please. This chocolate cream pie recipe is my idea of a classic, easy dessert that’s perfect for non-bakers like myself. This chocolate cream pie can be made with a store-bought frozen crust (pre-cooked and cooled), or you can go the homemade route (pro-tip: I always keep pie dough in my freezer in case the mood strikes) and my no-fail, go-to all-butter pie crust is perfect for this recipe. I recommend using high-quality chocolate and cocoa powder (Dutch) in this recipe, for the best chocolate flavor. The chocolate pudding filling comes together in no time on the stove (you have to allow at least two hours for it to chill and set before eating, but I can assure you it’s worth the wait!). Let’s dig into this classic chocolate cream pie, shall we?
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What’s in This Chocolate Cream Pie
I think what makes this chocolate cream pie the best is using milk with a higher fat percentage (I like using whole in this), good quality cocoa powder (Dutch process is best), and high-quality chocolate. Also, homemade whipped cream, forever and always.
- Pre-cooked pie shell (this can be frozen store-bought or one you make ahead of time)
- Sugar
- Cornstarch
- Unsweetened cocoa powder
- Milk (preferably whole)
- Bittersweet chocolate (you could use chips for this, or cut up a bar)
- Vanilla extract
- Kosher salt (Lauren’s recipe doesn’t call for any salt, but I like adding a pinch to help balance out all of the flavors)
- Whipped cream
- Chocolate shavings
Tip: If making your own whipped cream, simply combine 1 ½ cups heavy cream, ¼ cup of powdered sugar, and ¾ teaspoon vanilla in a stand mixer fitted with a whisk attachment and whip until you have soft peaks.
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How to Make Chocolate Cream Pie
If you’ve never made a chocolate cream pie before, you might be intimidated, but trust me, you shouldn’t be. Lauren uses a pre-made pie shell which helps simplify things, and the homemade chocolate pudding filling comes together quickly and easily on the stove (yep, other than the crust, this is a no-bake pie)! The hardest part is waiting 2 hours for it to chill and set…
Here’s how to make this chocolate cream pie:
- Make the filling. In a small saucepan, use a rubber spatula or wooden spoon to stir the sugar, cornstarch, and cocoa powder together. Whisk in milk and place over medium heat until the mixture comes to a boil and starts to thicken. Once hot and thick remove from heat and stir in chopped chocolate and vanilla.
- Chill and set. Pour into the pie pan and cover with plastic wrap. Be sure to place the plastic wrap directly on the filling. Refrigerate for 2 hours or until completely chilled and the plastic wrap comes off clean.
- Slice and serve. Cut pie into 8 pieces and top with dollops of cream and chocolate curls and serve.
- Tip: Use a vegetable peeler on a bar of chocolate to make those chocolate shavings.
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Why Did My Chocolate Cream Pie Not Set?
This pie filling is thickened with cornstarch and no eggs or egg yolks. You can make chocolate pudding or chocolate cream pie either way (with or without eggs), but you definitely need a thickening agent like cornstarch or flour. In this case, cornstarch works like a charm because it has a smoother, finer consistency and won’t impart a taste the way flour does. Using cornstarch and cooking it long enough on the stove (so that the pudding is starting to boil and so that it coats the back of a wooden spoon) will ensure your chocolate cream pie filling is nice and set.
