Is there anything more irresistible than a slice of homemade Chocolate Cream Pie? This classic dessert strikes a beautiful balance between silky, chocolatey filling, a crisp cookie crust, and billowy whipped cream on top. It’s indulgence in every forkful, and it brings back the best kind of nostalgia—whether you grew up having it at family gatherings or are just discovering its magic. With a combination of rich chocolate, luscious creaminess, and that signature crunchy base, Chocolate Cream Pie will always have a spot at your table.

Chocolate Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

This Chocolate Cream Pie is all about everyday ingredients coming together to create something extraordinary. Each element is carefully chosen to deliver the ideal texture and flavor, from the crunchy crust to the creamy filling and fluffy topping. Here’s what you’ll need, and why each component matters:

Chocolate cookie crumbs (such as Oreos): The foundation of the pie, these provide deep chocolate flavor and a hint of saltiness.
Granulated sugar: Adds structure and sweetness to both the crust and the filling.
Unsalted butter, melted: Binds the cookie crumbs together to create a satisfying, sliceable base.
Heavy cream: Essential for both the decadent filling and the light-as-air whipped topping.
Whole milk: Balances richness in the filling so it’s perfectly creamy but not too heavy.
Egg yolks: Bring a custardy silkiness and rich color to the filling.
Cornstarch: This is your go-to thickener for that smooth, sliceable filling.
Salt: Just a pinch brings all the flavors into focus and enhances the chocolate.
Semisweet chocolate, chopped: The star of the pie, melting into the filling for deep chocolate intensity.
Vanilla extract: Rounds everything out with just a hint of aromatic sweetness.
Powdered sugar: Blends beautifully into the whipped cream for a touch of sweetness that isn’t gritty.

How to Make Chocolate Cream Pie

Step 1: Prepare the Chocolate Cookie Crust

Start by combining the chocolate cookie crumbs and granulated sugar in a medium bowl. Stir in the melted butter, making sure every crumb is moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. This ensures you’ll get a sturdy, chocolatey base with every bite. Bake at 350°F (175°C) for 8–10 minutes, then set aside to cool completely—you want a crust that holds together beautifully when sliced!

Step 2: Cook the Creamy Chocolate Filling

In a medium saucepan, whisk together the heavy cream, milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble—this usually takes about 5–7 minutes. The key is to keep whisking so you get that ultra-smooth, lump-free filling that makes Chocolate Cream Pie so luscious.

Step 3: Add the Chocolate Goodness

Remove the pan from heat, and immediately add the chopped semisweet chocolate, butter, and vanilla extract. Whisk until everything is completely melted and the mixture is silky and glossy. The chocolate and butter will give the filling its irresistible shine and depth of flavor.

Step 4: Fill and Chill the Pie

Pour your gorgeous chocolate filling into the cooled crust. Use a spatula to smooth the top, then let the pie cool to room temperature. Next, refrigerate the pie for at least 4 hours—the filling will set up into the perfect, sliceable custard. This chilling step is where the magic happens and patience definitely pays off!

Step 5: Whip Up the Dreamy Topping

Once your pie is perfectly chilled, it’s time for the crowning touch. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This cloud-like whipped cream is just the right contrast to the rich chocolate filling.

Step 6: Top and Serve

Gently spread the whipped cream over the cooled chocolate pie, swirling the top as desired. When you’re ready, slice and serve the Chocolate Cream Pie. Every forkful is creamy, crisp, and blissfully chocolatey!

How to Serve Chocolate Cream Pie

Garnishes

Dress up your Chocolate Cream Pie with a flourish! Try a dusting of grated chocolate or a light sprinkle of cocoa powder for a truly show-stopping look. If you want to go the extra mile, chocolate curls or chocolate shavings add an instant “bakery-quality” vibe. Even a handful of fresh berries can make it extra pretty and balance all that chocolate richness beautifully.

Side Dishes

Since the pie is deeply chocolatey and rich, pair it with something bright and tart—think a scoop of raspberry sorbet, a little lemon curd, or simply some freshly sliced berries. For coffee lovers, this pie practically begs to be served alongside a hot cup of espresso or strong black coffee. The sharpness of the coffee really makes the chocolate shine.

Creative Ways to Present

For a special touch at parties or gatherings, consider serving Chocolate Cream Pie in individual jars or ramekins for a single-serve twist. You can also pipe the whipped cream decoratively or add chocolate decorations (like mini chocolate hearts or stars) on top. For holidays, themed sprinkles or colored chocolate shavings make every slice festive and fun!

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed a slice—or two—just cover the pie loosely with plastic wrap and keep it in the refrigerator. Chocolate Cream Pie is best within 2 to 3 days. It keeps beautifully and the flavors seem to deepen over time, making each leftover slice just as dreamy as the first.

Freezing

If you want to get ahead, both the filled, un-topped pie and individual slices can be frozen. Wrap well in plastic wrap and foil, and freeze for up to a month. Thaw overnight in the refrigerator, then add fresh whipped cream before serving for the loveliest results.

Reheating

This dessert shines served cold, straight from the fridge, so there’s no need to reheat. In fact, it’s the smooth, chilled chocolate filling that makes Chocolate Cream Pie so refreshing and satisfying. Just be sure to let frozen pie come up to refrigerator temperature before diving in.

FAQs

Can I use a store-bought crust for Chocolate Cream Pie?

Absolutely! While a homemade chocolate cookie crust adds a special touch, using a quality store-bought chocolate crust is a great shortcut. It makes things quick and easy, especially for busy days or last-minute dessert cravings.

What kind of chocolate should I use?

For a classic Chocolate Cream Pie, semisweet chocolate (around 55 to 60 percent cacao) strikes the perfect balance of rich flavor without bitterness. You can also experiment with bittersweet or even milk chocolate for a slightly different profile.

Can I make Chocolate Cream Pie in advance?

Yes! This pie was made for making ahead. Just prepare and chill as directed, and add the whipped cream topping just before serving for maximum freshness. In fact, the flavor improves a bit after resting overnight.

Can I make this pie gluten-free?

Definitely! Simply use gluten-free chocolate cookies for the crust and double-check that your cornstarch and chocolate are certified gluten-free. The rest of the recipe is naturally gluten-free, so everyone at the table can enjoy a slice.

My chocolate filling looks lumpy—what happened?

This can happen if the filling is cooked too hot or too quickly. Whisking constantly and keeping the temperature moderate is key. For extra-smooth texture, strain the filling through a fine sieve before poured into the crust, and you’ll have a silky Chocolate Cream Pie every time.

Final Thoughts

There’s just something magical about a homemade Chocolate Cream Pie—it’s comforting, celebratory, and always gone too soon! If you haven’t tried making this heavenly dessert from scratch, I hope you’re inspired to give it a whirl. Trust me, once you slice into that creamy, chocolate-drenched goodness, you’ll be hooked. Happy baking!

Chocolate Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: Lila
Total Time: 4 hours 35 minutes (including chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy decadence of this Chocolate Cream Pie that features a buttery chocolate cookie crust, a luscious chocolate filling, and a fluffy whipped cream topping. This pie is a chocolate lover’s dream!

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs (such as Oreos)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

1 1/2 cups heavy cream
1/2 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
8 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and sugar. Stir in the melted butter until well mixed. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then set aside to cool.
Make the filling: In a medium saucepan, whisk together the heavy cream, milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil, about 5-7 minutes.
Once the filling thickens, remove from heat and immediately whisk in the chopped chocolate, butter, and vanilla extract until smooth.
Pour the chocolate filling into the cooled crust. Use a spatula to smooth the top. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled.
Make the topping: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the pie is chilled, spread the whipped cream on top of the chocolate filling.
Slice and serve!

Notes

For extra flavor, you can sprinkle grated chocolate or cocoa powder on top of the whipped cream.
The pie can be made a day ahead and kept in the refrigerator.
If you prefer a smoother texture, strain the filling before pouring it into the crust to remove any lumps.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American