Name: Decadent Chocolate Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 pre-baked pie crust (homemade or store-bought); 3/4 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1/4 cup cornstarch; 1/4 tsp salt; 3 cups whole milk; 4 large egg yolks; 6 oz semi-sweet chocolate, chopped; 2 tbsp unsalted butter; 1 tsp vanilla extract; 1 1/2 cups whipped cream (for topping); Chocolate shavings or cocoa powder (optional garnish)

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A rich, silky chocolate cream pie is the ultimate comfort dessert—perfectly indulgent, smooth as silk, and nestled in a buttery, flaky crust. With its luscious filling and a fluffy whipped topping, this classic pie is always a crowd-pleaser and never goes out of style.

Why You’ll Love This Recipe

I love how this chocolate cream pie brings together everything I crave in a dessert—it's creamy, chocolatey, and incredibly satisfying. The contrast between the crisp crust and the silky chocolate custard is pure bliss. I also appreciate how it's a make-ahead dessert, which makes it perfect for holidays or dinner parties. Whether I serve it chilled on a warm day or as a cozy finish to a winter meal, it's always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pre-baked pie crust (homemade or store-bought)
Granulated sugar
Unsweetened cocoa powder
Cornstarch
Salt
Whole milk
Egg yolks
Semi-sweet chocolate (chopped)
Unsalted butter
Vanilla extract
Whipped cream (for topping)
Chocolate shavings or cocoa powder (optional garnish)

Directions

I start by baking the pie crust and letting it cool completely.
In a saucepan, I whisk together the sugar, cocoa powder, cornstarch, and salt.
Gradually, I whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
I reduce the heat and cook for another minute before removing it from the heat.
In a separate bowl, I lightly beat the egg yolks and slowly whisk in some of the hot chocolate mixture to temper them.
Then I pour the tempered yolks back into the saucepan and cook for an additional two minutes, stirring continuously.
Off the heat, I stir in the chopped chocolate, butter, and vanilla until smooth.
I pour the filling into the cooled crust and smooth the top with a spatula.
Once cooled slightly, I refrigerate the pie for at least 4 hours until fully set.
Just before serving, I top it with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.

Servings and timing

This chocolate cream pie yields 8 generous slices. It takes about 20 minutes of prep time, 10 minutes of stovetop cooking, and at least 4 hours of chilling time before serving.

Variations

When I feel adventurous, I like to use a graham cracker crust for a sweeter crunch or even a chocolate cookie crust for double the chocolate delight. I sometimes infuse the filling with a splash of espresso or peppermint extract for a twist. A sprinkle of sea salt on top adds a gourmet touch.

storage/reheating

I keep the pie in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days. I don’t recommend freezing the pie, as the texture of the custard can change. Reheating isn't necessary—this pie is best served chilled.

FAQs

How do I know when the filling is thick enough?

I watch for it to bubble and coat the back of a spoon. Once it boils and thickens, I cook it for another minute to make sure the cornstarch is fully activated.

Can I use dark chocolate instead of semi-sweet?

Yes, I often switch to dark chocolate when I want a deeper, more intense flavor. Just keep in mind it may be less sweet, so I sometimes add a little extra sugar.

Is it okay to use a store-bought crust?

Absolutely. When I’m short on time, I grab a pre-baked crust and focus my effort on the filling.

How far in advance can I make this pie?

I usually make it a day ahead. It gives the filling time to set completely and the flavors to meld beautifully.

What’s the best way to garnish this pie?

I like to go with whipped cream piped around the edges, then sprinkle with chocolate curls or cocoa powder for a professional finish.

Conclusion

This chocolate cream pie is the kind of dessert I keep coming back to—simple, nostalgic, and absolutely satisfying. Whether I make it for a family gathering or just to treat myself, it’s always worth the effort. It's everything I want in a chocolate dessert: creamy, rich, and downright irresistible.

Decadent Chocolate Cream Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 8 slices
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

A rich and silky chocolate cream pie with a flaky crust and a fluffy whipped topping—perfect for any occasion.

Instructions

Bake the pie crust according to package or recipe instructions and let it cool completely.
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to boil.
Reduce the heat and cook for 1 more minute while stirring.
In a separate bowl, lightly beat the egg yolks. Slowly whisk in a bit of the hot chocolate mixture to temper them.
Pour the tempered yolks back into the saucepan and cook for another 2 minutes, stirring continuously.
Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
Pour the filling into the cooled crust and smooth the top with a spatula.
Let the pie cool slightly, then refrigerate for at least 4 hours or until fully set.
Top with whipped cream and garnish with chocolate shavings or cocoa powder before serving.