Chocolate Cream Pie

This rich Chocolate Cream Pie is nestled in a sweet graham cracker crust and topped with fresh whipped cream and chocolate shavings. This delectable treat is one of our favorite pies. If you are a chocolate lover, then this is your pie! 

You are going to love the rich, chocolate flavor in this pie with an easy-to-make three-ingredient graham cracker crust. It only takes about 15 minutes to make this pie, and it is so easy that even the novice chef can handle it. This tasty pie needs to be refrigerated for about 24 hours, so some advance planning is needed. If you like the ease of this pie, you must try my peanut butter pie, key lime pie, and custard pie.

Chocolate Cream Pie Ingredients

For the crust, you will need butter, graham crackers, and granulated sugar. For the chocolate pie filling, you will need granulated sugar, cornstarch, salt, milk, heavy cream, bittersweet chocolate chips, semi-sweet chocolate, egg yolks, vanilla extract, and powdered sugar.

How do you make a Chocolate Cream Pie?

Make the buttery graham cracker crust

Start by combining the melted butter, graham cracker crumbs, and a few tablespoons of sugar. Press into a 9-inch pie pan and bake in a preheated oven for about 7-8 minutes. Then simply remove from the oven and let cool while you make the filling. In a small bowl, whisk together 4 egg yolks. Set that aside for just a few minutes.

Make the rich chocolate pudding filling

Meanwhile, in a large saucepan (at least 2.5 quarts) whisk together sugar, cornstarch, and salt. Now add the milk, cream, bittersweet chocolate, and semi-sweet chocolate. Turn to medium heat and cook until the mixture boils, whisking constantly. Boil for 1-2 minutes or until mixture thickens, whisking continuously. Remove from the heat and add 1-2 tablespoons of the chocolate mixture to the egg yolks. Whisking quickly to combine. Repeat several times till the egg mixture has warmed. Now turn the heat back on to medium-low and whisk in the egg/chocolate mixture. This technique is called tempering the egg. Continue cooking on a low boil for 1-2 minutes, stirring constantly, as you do not want the filling burning on the bottom of the pan.

Remove from the heat and whisk in the vanilla extract. Pour the chocolate cream filling into the baked pie shell and cover it with plastic wrap to prevent skin from forming. Chill to set overnight or for up to 24 hours. In a stand mixer, using the whisk attachment, beat the whipping cream and powdered sugar until stiff peaks form.

Beth’s Recipe Tips for Chocolate Cream Pie

• This pie is equally delicious with a buttery, flaky homemade pie crust. No matter whether you choose a graham cracker crust or a flaky flour crust, prebake it.
• When cooking the filling, stir constantly and cook over medium-low heat. It takes a little bit for it to boil and thicken, and you certainly don’t want any of the filling burning to the bottom of the pan.
• Don’t skip the step on tempering the eggs. It is a very important step for a cream filling.
• To prevent skin from forming on the chocolate cream filling, cover the pie with plastic wrap after you add the warm filling to the crust.
• Chill the bowl and whipping attachment for 20-30 minutes prior to making the whipped cream.
• For optimal flavor, top the chocolate cream pie with freshly shaved chocolate.
• If you prefer, use the egg whites to make a meringue topping.

How do you temper an egg?

In some recipes like pudding, custard, pie filling, and some sauces, it is very important to temper an egg. By adding some of the hot mixture (in intervals) to the egg yolks or eggs, you bring up the temperature of the eggs gradually. You will need to whisk in the hot liquid in small increments until you raise the temperature of the eggs. I usually only add a few tablespoons at a time. Once you have thoroughly warmed the eggs, you can whisk the mixture back into the recipe. This will ensure that your eggs (or egg yolks) incorporate without making a scrambled mess.

Storage

Chill the pie overnight or for up to 24 hours. Do not prepare or pipe the homemade whipped topping until right before serving. Store leftovers well-covered in the refrigerator for up to 3 days. 

Freeze the pie without the whipped cream topping. Thaw the pie in the fridge and add the whipped cream topping before serving.

More pie recipes you will love!

Old Fashioned Chocolate Cream Pie Recipe

This rich and decadent chocolate cream pie is layered with fresh whipped cream on top of a creamy chocolate filling and a buttery graham cracker crust. Any chocolate lover will adore this rich, creamy chocolate pie that's perfect for Christmas, birthdays, or potlucks!

5 from 18 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 servings

Calories: 765kcal

Author: Beth Pierce

Ingredients

Graham Cracker Crust

• 6 tablespoons butter melted
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar

Chocolate Pie Filling

• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup bittersweet chocolate chips
• 3 ounces semisweet chocolate chopped
• 4 egg yolks beaten
• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar
• 2 ounces chocolate for shavings

Instructions

• Preheat oven to 375 degrees.  Spray a 9-inch pie plate with nonstick baking spray.
• Combine melted butter, graham cracker crumbs, and 2 tablespoons of sugar.  Press into prepared pie plate. Bake for 7-8 minutes.
• In a large 2.5 quart saucepan, whisk together sugar, cornstarch, and salt.  Whisk in milk, 1 cup of cream, chocolate chips, and chocolate.  Place over medium-low heat and cook to a low boil; whisking constantly.  Boil for 1-2 minutes or until thickened.  Remove from heat. 
• Whisk about 1/2 cup of the hot mixture into the egg yolks, a few tablespoons at a time.  Place the pot back over medium-low heat. Slowly whisk the warmed egg mixture into the pie filling.  Bring it back to a low boil for 1-2 minutes: whisking constantly. Remove from the heat and whisk in the vanilla extract. Pour into the graham cracker crust.  Place a piece of plastic wrap right on top of the pie filling to keep a skin from forming.  Refrigerate overnight or for up to 24 hours.
• Before serving, beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe onto the pie.  Using a vegetable peeler, garnish with mini chocolate shavings.

Notes

• This pie is equally delicious with a buttery, flaky homemade pie shell. No matter whether you choose a graham cracker crust or a flaky flour crust, prebake it.
• When cooking the filling, stir constantly and cook over medium-low heat.  It takes a little bit for it to boil and thicken, and you certainly don't want any of the filling burning to the bottom of the pan.
• Don't skip the step on tempering the eggs.  It is a very important step for a cream filling.
• To prevent skin from forming on the chocolate cream filling, cover the pie with plastic wrap after you add the warm filling to the crust.
• Chill the bowl and whipping attachment for 20-30 minutes prior to making the whipped cream.
• For best results, chill the pie overnight or for up to 24 hours.  Do not prepare or pipe the homemade whipped topping until right before serving.
• For optimal flavor, top the chocolate cream pie with freshly shaved chocolate.
• If you prefer, use the egg whites to make a meringue topping.
• Store leftovers well covered in the fridge for up to 3 days. 

Nutrition

Calories: 765kcal | Carbohydrates: 76g | Protein: 10g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 415mg | Potassium: 404mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1357IU | Vitamin C: 0.5mg | Calcium: 215mg | Iron: 2mg

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