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The Best Classic Homemade Chocolate Cream Pie with Silky Filling

A perfect slice of chocolate cream pie featuring a dark crust, rich chocolate filling, and thick whipped cream topping.
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You need this recipe for a decadent, show-stopping chocolate cream pie. This recipe delivers a rich, silky smooth chocolate filling in a crisp crust, topped with fluffy whipped cream. It is an easy recipe for the best chocolate cream pie you will ever make.

Ingredients

Scale
  • 1 pre-made or homemade 9-inch pie crust (Oreo or graham cracker crust works well)
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 2 1/2 cups whole milk
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings, for garnish (optional)

Instructions

  1. Prepare your pie crust according to your preferred method (pre-baked if using a standard pastry crust). Set aside to cool completely.
  2. In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt.
  3. Gradually whisk in the whole milk until smooth.
  4. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and begins to bubble. This takes about 8 to 10 minutes.
  5. Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Slowly temper the yolks by whisking about 1/2 cup of the hot chocolate mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining chocolate mixture. Return the pan to medium-low heat. Cook for 1 to 2 minutes, stirring constantly, until the filling is very thick. Do not let it boil after adding the yolks.
  7. Remove from heat. Stir in the butter pieces until melted and smooth. Stir in the vanilla extract.
  8. Pour the hot, silky chocolate filling immediately into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  9. Chill the pie in the refrigerator for at least 4 hours, or until the filling is completely set.
  10. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
  11. Spread or pipe the whipped cream topping over the chilled pie. Garnish with chocolate shavings if desired.
  12. Slice and serve this decadent chocolate dessert immediately.

Notes

  • For an extra rich flavor, use high-quality Dutch-processed cocoa powder for your scratch made pie filling.
  • If you are making this ahead of time, keep the whipped cream topping separate and apply it just before serving to maintain its fluffiness.
  • If you want a no bake chocolate pie, you can substitute the filling ingredients with instant chocolate pudding mix combined with milk and whipped topping, following package directions, and pour into a pre-made crust.

Nutrition

Find it online: https://kitchenuser.net/chocolate-cream-pie-recipe-silky-filling/