Chocolate Cream Pie

This decadent 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 will 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 must be refrigerated for about 24 hours, so some planning is needed. If you like the ease of this pie, you must try my peanut butter pie, key lime pie, and custard pie.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Graham cracker crumbs: You can also make your crumbs in a food processor. You will need 11 whole graham crackers.
• Milk: whole milk is best, but I have used 2% in a pinch
• Heavy cream: or whipping cream
• Chocolate: I use a combination of bittersweet and semisweet. Use good quality chocolate like Ghirardelli or Guittard.

How to Make Chocolate Cream Pie

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Combine the melted butter, graham cracker crumbs, and a few tablespoons of sugar. Press the mixture into a 9-inch pie pan and bake in a preheated oven for about 7-8 minutes. Let the pie cool while you make the filling. Whisk together four egg yolks in a small bowl. Set that aside for just a few minutes.

Meanwhile, whisk the sugar, cornstarch, and salt in a large saucepan (at least 2.5 quarts). Add the milk, cream, bittersweet chocolate, and semisweet chocolate. Turn to medium heat and cook until the mixture boils, whisking constantly. Boil for 1-2 minutes or until the mixture thickens, whisking continuously.

Remove the pan from the heat and add 1-2 tablespoons of the chocolate mixture to the egg yolks in the bowl. Whisk quickly to combine. Repeat several times until the egg mixture has warmed. Turn the heat back 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 to burn 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 a 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. Pipe the whipped cream over the pie and top with freshly shaved chocolate.

Preparation Tips

• This pie is equally delicious with a buttery, flaky homemade pie crust. Prebake it, whether you choose a graham cracker or flaky flour crust.
• When cooking the filling, stir constantly and cook over medium-low heat. It takes time to boil and thicken, and you certainly don’t want any of the filling burning to the bottom of the pan.
• Cover the pie with plastic wrap after adding the warm filling to the crust to prevent a skin from forming on the chocolate cream filling.
• Chill the bowl and whipping attachment for 20-30 minutes before making the whipped cream.

Tempering an egg is very important in some recipes, such as pudding, custard, pie filling, and sauces. Adding some of the hot mixture (in intervals) to the egg yolks or eggs gradually increases the eggs’ temperature. Whisk in the hot liquid in small increments until you raise the temperature of the eggs.

I usually add only a few tablespoons of the hot liquid at a time. Once thoroughly warmed, you can whisk the mixture back into the recipe. This will ensure that your eggs (or egg yolks) are incorporated 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

Pumpkin Pie

Banana Cream Pie

Strawberry Cheesecake Pie

Coconut Cream Pie

Butterscotch Pie

Key Lime Pie

Blueberry Pie

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 31 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
• 1½ cups graham cracker crumbs
• 2 tablespoons granulated sugar

Chocolate Pie Filling

• 1 cup granulated sugar
• ⅓ cup cornstarch
• ½ 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 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 time to boil and thicken, and you certainly don’t want any of the filling burning to the bottom of the pan.
• Cover the pie with plastic wrap after adding the warm filling to the crust to prevent a skin from forming on the chocolate cream filling.
• Chill the bowl and whipping attachment for 20-30 minutes before making the whipped cream.

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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