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A slice of Chocolate Cream Pie with whipped topping is being lifted from a pie dish, surrounded by scattered chocolate pieces on the table.

Chocolate Cream Pie

Mandy Applegate
There’s something instantly satisfying about knowing a chilled slice of chocolate cream pie is waiting in the fridge. I like how simple it is to prep ahead, and it always works whether I’m bringing desserts to a holiday table or keeping it casual at home. The crust stays firm, the filling sets beautifully, and it slices clean every time. Leftovers keep well, so nothing goes to waste.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 636 kcal

Equipment

Ingredients
 
 

For the crust:

  • 1½ cups crushed graham crackers
  • ¼ cup granulated sugar
  • 6 tablespoons melted butter

For the chocolate filling:

  • 2½ cups whole milk
  • ½ cup heavy cream
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 egg yolks
  • 6 oz bittersweet chocolate chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the whipped cream topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings or a dusting of cocoa powder for garnish (optional)

Instructions
 

Make the crust:

  • Preheat the oven to 350°F (180°C).
  • In a bowl, combine crushed graham crackers, sugar, and melted butter until evenly moistened.
    1½ cups crushed graham crackers, ¼ cup granulated sugar, 6 tablespoons melted butter
  • Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then set aside to cool completely.

Make the chocolate filling:

  • In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt over medium heat until warm.
    2½ cups whole milk, ½ cup heavy cream, ⅔ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt
  • In a small bowl, beat the egg yolks. Gradually whisk in about ½ cup of the warm milk mixture to temper the eggs.
    4 egg yolks
  • Slowly pour the tempered yolks back into the saucepan, stirring constantly. Continue to cook, stirring, until the mixture thickens—about 5 minutes. Remove from heat and stir in the chopped chocolate, butter, and vanilla until smooth and glossy.
    6 oz bittersweet chocolate, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract

Assemble and chill:

  • Pour the warm chocolate filling into the cooled crust and smooth the top.
  • Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set.

Whip the cream topping:

  • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over the chilled pie.
    1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract

Finish and serve:

  • Garnish with chocolate shavings or a dusting of cocoa powder if desired. Slice and enjoy!
    Chocolate shavings or a dusting of cocoa powder

Video

[adthrive-in-post-video-player video-id="narTI3iY" upload-date="2025-09-25T11:04:37+00:00" name="Rich and Creamy Chocolate Cream Pie" description="Learn how to make the best chocolate cream pie at home." player-type="default" override-embed="default"]

Notes

  • Crumb Texture: Crush graham crackers into fine crumbs for a base that presses cleanly and stays intact after baking. If you’re using Oreo cookies instead, make sure they’re processed to the same delicate texture. 
  • Tempering Eggs: Add the hot milk slowly to the yolks while whisking. This prevents the eggs from scrambling and gives the pie its smooth texture.
  • Even Heating: Stir the milk mixture constantly and don’t rush it. Gentle heating ensures the cornstarch activates properly and the custard thickens without lumps.
  • Glossy Finish: Stir in the chocolate and butter while the mixture is still hot for the best shine and flavor. The residual heat is enough to melt everything evenly.
  • Smooth Filling: If you’re concerned about any curdled bits, pour the filling through a fine mesh strainer. 
  • Plastic Wrap Trick: Pressing the wrap directly onto the surface prevents the thick skin from forming on top of the chocolate layer.
  • Chilling Time: Don’t skip the chill. At least 4 hours are needed for clean slices and proper texture. Overnight is even better as it brings out the chocolate flavor even more.
  • Cream Stability: Make sure your bowl and beaters are cold when whipping the cream. It helps the cream whip faster and hold its shape longer, especially if you’re piping it on top.

Nutrition

Calories: 636kcalCarbohydrates: 58gProtein: 8gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 188mgSodium: 300mgPotassium: 322mgFiber: 2gSugar: 42gVitamin A: 1270IUVitamin C: 0.3mgCalcium: 165mgIron: 2mg
Keyword Chocolate Cream Pie
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