This classic Chocolate Cream Pie recipe features a sweet, smooth, decadent chocolatey pie filling topped with fluffy whipped cream. It only takes about 10 minutes to prep, so it’s perfect for busy holidays like Thanksgiving and Christmas. Easy and impressive – the best of both worlds!

creamy chocolate pie with a ton of whipped cream on top

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What’s in this Chocolate Cream Pie Recipe

This holiday must make dessert is whipped up with simple and inexpensive ingredients!

  • Pie Crust: Use your favorite pre-made pie crust for this recipe, or make your own.
  • White Granulated Sugar: This creates the best touch of sweetness for the chocolate pie filling.
  • Cornstarch: The thick consistency of the pie filling is achieved with the use of cornstarch.
  • Unsweetened Cocoa Powder: You’ll need this AND the chopped chocolate to work together to create the very best rich flavor.
  • Kosher Salt: Just a little bit is used to help enhance the other ingredients in the filling.
  • Whole Milk: You can use half-and-half in place of part or all of the whole milk for a richer pie.
  • Chocolate: Ghirardelli Bittersweet and Semisweet Chocolate Premium Baking Bars work well.
  • Butter: Unsalted butter is used to help get the best smooth texture for the chocolate.
  • Pure Vanilla Extract: You can use homemade (my personal preference for the best flavor) or store-bought.
  • Heavy Cream: You’ll need this for the whipped topping. I don’t recommend using any other dairy product.
  • Powdered Sugar: This creates the best sweetness for the whipped topping and can’t be substituted with any other sugar.

PRO TIP: Allow four hours for the pie to completely cool and chill before serving.

How do I garnish chocolate cream pie?

Chocolate shavings always look pretty when dusted on top of the whipped cream! However, you can also make it more holiday specific by adding crushed candy canes for Christmas or red and pink sprinkles for Valentine’s Day. Have fun with it!

Best chocolate pie with whipped cream.
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Can I make chocolate cream pie ahead of time?

Yes! The pie can be made up to 24 hours ahead of time, so it’s perfect for easy entertaining. Add the whipped cream no more than 2 hours before serving though, so it doesn’t become flat.

Why is my chocolate cream pie runny?

Make sure to avoid a runny pie by measuring all of the ingredients carefully. If there is not enough cornstarch or too much milk, it won’t set right. Also, be sure to let the filling cook long enough to actually thicken.

What thickens a cream pie?

Cornstarch is what thickens the chocolate cream pie filling to the very best consistency.

Best slice of chocolate cream pie on a plate.

How to Store

In an airtight container in the fridge, chocolate cream pie will stay good for up to 3 days.

How to Freeze

 I like to make a couple of pies and then freeze one for later. Let the pie cool to room temperature and cover it completely in either plastic wrap or an air tight freezer bag. Defrost the pie overnight in the refrigerator.

Serving Suggestions

We love to make this chocolate cream pie recipe for Thanksgiving, Christmas, Valentine’s Day, and even as a substitute birthday cake!

A delectable slice of the best chocolate cream pie garnished with whipped cream on a plate.

5-Star Review

“I’m not a huge fan of chocolate cream pie. It has to be a really excellent pie for me to enjoy it. However, my daughter is a big fan of chocolate cream pie. So, for the last 20-25 years, I’ve used a different recipe every year, trying to find one that I like. This year I tried yours & I’m done looking. Easy to make. Looks beautiful. Great taste. Great recipe. Thank you.” – Tess K.

More Easy Pie Recipes We Love

Recipe Card

Chocolate Cream Pie Recipe

4.60 from 162 votes
Prep: 10 minutes
Cook: 10 minutes
Cooling Time: 4 hours
Total: 4 hours 20 minutes
Servings: 8 slices
Author: Becky Hardin
creamy chocolate pie with a ton of whipped cream on top
Believe me when I tell you, this is the best chocolate cream pie recipe you will make! It's so perfect for the holiday season and it's quick and easy to make. Decadent and creamy, this is the dessert you need to be serving this Thanksgiving!
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Ingredients 

For the Filling

  • cup granulated sugar 67 grams
  • ¼ cup cornstarch 28 grams
  • 2 tablespoons unsweetened cocoa powder 11 grams
  • ½ teaspoon kosher salt
  • 3 cups whole milk 681 grams
  • 4 ounces semisweet chocolate 113 grams, finely chopped
  • 2 ounces bittersweet chocolate 57 grams, finely chopped
  • 3 tablespoons unsalted butter 42 grams, cut into 3 pieces
  • 2 teaspoons pure vanilla extract 8 grams

For the Topping

  • 1 cup heavy cream 227 grams
  • tablespoons powdered sugar 11 grams
  • Chocolate Flakes or chocolate shavings optional

Instructions 

  • Set the cooked pie crust aside until ready to fill.
    1 9-inch refrigerated pie crust
  • Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.

For the Filling

  • In a large saucepan, whisk the sugar, cornstarch, cocoa, and salt together.
    ⅓ cup granulated sugar, ¼ cup cornstarch, 2 tablespoons unsweetened cocoa powder, ½ teaspoon kosher salt
  • Add the milk and whisk, scraping the sides until fully incorporated.
    3 cups whole milk
  • Set the saucepan over medium to medium-low heat. Cook and whisk continuously for 8-10 minutes, or until bubbly over the entire surface and thickened.
  • Cook an additional 30 seconds and remove from the heat.
  • Add the chocolate and butter and whisk until melted and smooth. Add the vanilla and whisk until incorporated.
    4 ounces semisweet chocolate, 2 ounces bittersweet chocolate, 3 tablespoons unsalted butter, 2 teaspoons pure vanilla extract
  • Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
  • Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.

For the Topping

  • In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH until foamy, about 1 minute.
    1 cup heavy cream, 1½ tablespoons powdered sugar
  • Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
  • Spread to whipped cream over the pie and serve.
  • Garnish with chocolate flakes or shavings.
    Chocolate Flakes or chocolate shavings

Video

Becky’s Tips

  • NOTE: Ghirardelli Bittersweet and Semisweet Chocolate Premium Baking Bars work well.
  • Use your favorite pre-made pie crust for this recipe, or make your own.
  • Line the pie tin with parchment for easy removal.
  • You can use half-and-half in place of part or all of the whole milk for a richer pie.
  • Allow four hours for the pie to completely cool and chill before serving.
Storage: Store chocolate cream pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Serving: 1sliceCalories: 473kcalCarbohydrates: 41gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 57mgSodium: 279mgPotassium: 329mgFiber: 3gSugar: 23gVitamin A: 728IUVitamin C: 1mgCalcium: 153mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.60 from 162 votes (143 ratings without comment)
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53 Comments
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Yolanda
Yolanda
July 8, 2023 9:35 pm

Made it yesterday and it came out perfect! Made my own pie crust. It was my first time making chocolate cream pie and my son loved it. Said better than cafe pies!5 stars

Kristin
Kristin
December 25, 2022 4:09 am

I’m going to try this again because mine did not set. It’s runny. I’m not new to baking I actually bake for others when they need things. The only thing I can think to change would be more cornstarch or less milk but I’ll come back and change the review if it sets.3 stars

Samantha Marceau
January 2, 2023 9:41 am
Reply to  Kristin

We’re sorry you had trouble with this recipe, Kristin! We hope it goes better next time!

Tifani P
Tifani P
November 25, 2021 3:07 pm

This was my second year making this pie. Last year I added the chips too soon and while delicious wasn’t as firm. This year I made sure to turn up the heat and make sure the half and half mixture was nice and thick before adding the chips and the rest of the ingredients (10 min just like the recipe said). It turned out perfect. I gave a pie to my mom and she can’t stop eating it 😂. This pie is amazingly divine.5 stars

Last edited 2 years ago by Tifani P
Becky Hardin
Becky Hardin
December 1, 2021 12:35 pm
Reply to  Tifani P

It’s dangerous!

Tess Kyser
Tess Kyser
November 24, 2021 2:44 pm

I’m not a huge fan of chocolate cream pie. It has to be a really excellent pie for me to enjoy it. However, my daughter is a big fan of chocolate cream pie. So, for the last 20-25 years, I’ve used a different recipe every year, trying to find one that I like. This year I tried yours & I’m done looking. Easy to make. Looks beautiful. Great taste. Great recipe. Thank you.5 stars

Becky Hardin
Becky Hardin
December 1, 2021 12:50 pm
Reply to  Tess Kyser

Thanks for sharing, Tess!

Beverly
Beverly
November 15, 2021 10:18 pm

Made this chocolate pie tonight for dessert and my husband & mom just loved it. Said it was the best chocolate pie they have had.5 stars

Becky Hardin
Becky Hardin
November 18, 2021 1:03 pm
Reply to  Beverly

What a success!

Laura
Laura
August 13, 2021 11:15 am

My family loves this pie. Admittedly, I love this pie too. I’ve made it many times and the only time it came out soupy is when I didn’t get it to the proper temperature and thickness while cooking. The recommendation to cook on low for 8-10 minutes has never worked for me– probably something to do with my saucepan and it’s ability to insulate heat. I cook it a bit higher and make sure it gets bubbly and thickens. It takes longer than what the recipes says but so worth the wait! Good luck!5 stars

Becky Hardin
Becky Hardin
August 18, 2021 4:11 pm
Reply to  Laura

Thanks for sharing, Laura!

Camille J Sterling
Camille J Sterling
November 20, 2021 11:43 am
Reply to  Becky Hardin

this recipe isnt suppose to have egg yolks, right? just wondering if that is why some of the pies didnt set up?

Becky Hardin
Becky Hardin
November 24, 2021 11:03 am

No eggs here!