Recipe

Classic Chocolate Cream Pie

Silky chocolate pudding in a flaky crust, finished with a cloud of whipped cream. Pure comfort, zero drama.

By Matt Campbell

•

4.8

A classic chocolate cream pie in a flaky crust topped with whipped cream and chocolate shavings on a wooden kitchen table

There are desserts that scream for attention, and then there is chocolate cream pie. It does not need a sparkle filter. It just quietly shows up with a buttery crust, a glossy chocolate custard that slices like a dream, and a whipped cream cap that makes everyone in the room suddenly find room for dessert.

This recipe is the classic, make-it-on-a-Sunday, sneak-a-fork-on-Monday version. The chocolate filling is cooked on the stove so it tastes deep and real, not boxed and vaguely cocoa-adjacent. The best part is you do not need fancy ingredients. You just need a whisk, a little patience, and permission to taste as you go.

A close-up of a slice of chocolate cream pie showing smooth chocolate filling and fluffy whipped cream

Why It Works

Silky, sliceable filling: Egg yolks and cornstarch make a custard that sets cleanly without getting rubbery.
Big chocolate flavor: Cocoa plus chopped chocolate gives you depth and that “pause mid-bite” richness.
No skin on top: A quick plastic wrap trick keeps the pudding surface smooth and glossy.
Make-ahead friendly: This pie loves a long chill, which means less stress when you are hosting.

Pairs Well With

Storage Tips

Refrigerator: Cover the pie loosely with plastic wrap or a pie dome and refrigerate up to 3 to 4 days. For the best texture, aim for day 1 to 3. The crust will slowly soften, which is not a tragedy, just a different vibe.

Best storage trick: If you know you will have leftovers, consider adding the whipped cream to each slice as you serve. The filling holds beautifully on its own.

Freezing: Not my favorite for texture. Cornstarch-thickened custards can separate or get a little weepy when thawed. If you must, freeze the pie without whipped cream, wrapped well, for up to 1 month. Thaw overnight in the fridge and top with fresh whipped cream.

Common Questions

Can I use a store-bought crust?

Absolutely. A baked store-bought pie crust makes this a very reasonable weeknight dessert. Just make sure it is fully baked and cooled before adding the warm filling.

How do I keep the filling from getting lumpy?

Temper the egg yolks slowly with the hot milk mixture, whisk constantly, and keep the heat at medium. If a few lumps still happen, do not panic. Strain the custard through a fine-mesh strainer before you whisk in the butter and chocolate.

Why did my filling not set?

Usually it needed a bit more cooking time or it never quite reached a real boil. Once you see big bubbles breaking the surface (the mixture should “burp” a little), keep whisking and boil for about 1 minute, up to 2 minutes depending on your stove and pan. That fully activates the cornstarch so the pie slices cleanly after chilling.

Can I make it ahead?

Yes. Make the pie (filling in crust) up to 1 day ahead. Add whipped cream the day of serving for the fluffiest topping.

Can I make it extra chocolatey?

Yes, and I support this. Use dark chocolate (60 to 70%) for the chopped chocolate portion and finish with chocolate curls or a dusting of cocoa. Note: darker chocolate will make the pie a little less sweet and a little more intense, in a good way.

Can I freeze it?

You can, but it is not my favorite for texture. Cornstarch-thickened custards are more likely to separate or get a little weepy after thawing than gelatin-set fillings. If you must, freeze the pie without whipped cream, wrapped well, for up to 1 month. Thaw overnight in the fridge and top with fresh whipped cream.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish with baked crust (homemade or store-bought)
Medium saucepan (heavy-bottomed is ideal)
Whisk
Heatproof bowl (for tempering yolks)
Fine-mesh strainer (optional but helpful)
Plastic wrap
Electric mixer or whisk for whipped cream

Chocolate cream pie is my go-to when I want people to feel taken care of without turning my kitchen into a science fair. It is the dessert equivalent of a soft blanket. I started making it because I wanted that old-school diner slice at home, the kind with a clean cut and a whipped cream swoop that looks a little messy in the best way. Now it is the pie I make when someone has had a rough week, or when I just want to open the fridge and see something that makes me grin.

Classic Chocolate Cream Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 4 hours 40 minutes

Servings 8 slices

Ingredients

For the crust

1 (9-inch) pie crust, baked and completely cooled (homemade or store-bought)

For the chocolate cream filling

2 1/2 cups whole milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder (natural or Dutch-process)
1/4 cup cornstarch
1/4 teaspoon fine salt
4 large egg yolks
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the whipped cream topping

1 cup cold heavy cream
2 tablespoons powdered sugar (more to taste)
1/2 teaspoon vanilla extract
Chocolate shavings or curls, for topping (optional)

Instructions

Prep your landing zone. Make sure your baked pie crust is fully cooled. Have a piece of plastic wrap ready.
Mix the dry ingredients. In a medium saucepan (off the heat), whisk together the sugar, cocoa powder, cornstarch, and salt until no cocoa lumps remain.
Add milk. Slowly whisk in the milk until smooth.
Heat and whisk. Place the saucepan over medium heat and whisk frequently at first. Once it starts to thicken, whisk constantly to keep it smooth and prevent scorching, about 6 to 8 minutes total. You are looking for a thick, glossy pudding vibe.
Temper the yolks. In a heatproof bowl, whisk the egg yolks. While whisking constantly, ladle in about 1/2 cup of the hot chocolate mixture a little at a time to warm the yolks without scrambling them.
Bring it back to the pot. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Bring to a true gentle boil, meaning you see big bubbles breaking the surface. Keep whisking and boil for about 1 minute, up to 2 minutes depending on your heat and pan. This is what makes the pie set.
Strain (optional) for extra silk. Remove from heat. If you want a perfectly smooth filling, strain the hot custard through a fine-mesh strainer into a bowl.
Finish with chocolate, butter, and vanilla. Add chopped chocolate and butter to the hot custard, whisking until melted and silky. Whisk in vanilla.
Fill the crust and prevent a skin. Pour the warm filling into the cooled crust. Press plastic wrap directly onto the surface of the filling.
Chill. Refrigerate until fully set, at least 4 hours (overnight is even better).
Unwrap, then whip. Right before serving, remove the plastic wrap from the surface of the custard. Beat the heavy cream, powdered sugar, and vanilla to medium peaks. Spoon or pipe onto the pie. Finish with chocolate shavings if you are feeling a little extra.
Slice clean. For neat slices, dip a knife in hot water, wipe it dry, then cut. Repeat between slices.

Nutrition information is estimated.

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