There’s just something magical about a well-made chocolate cream pie. Rich, silky, and indulgently sweet—this pie brings comfort and decadence together in one luscious slice. Whether you’re prepping for a holiday gathering, celebrating a birthday, or simply craving a timeless dessert, this chocolate cream pie delivers every single time.
With its buttery crust and smooth, deeply chocolatey filling, this recipe sets a new gold standard for cream pies. The best part? You can personalize the topping however you like—fluffy meringue for that classic diner look, or maybe a cloud of freshly whipped cream if that’s more your style.
What makes this pie special is how quick and easy it is. You only need 15–20 minutes of stovetop cook time, followed by a short chill in the fridge. The result is a show-stopping dessert that tastes like you spent all day in the kitchen.
Perfect for chocolate lovers, beginner bakers, or anyone wanting a nostalgic treat with a modern twist, this chocolate cream pie is a must-add to your dessert rotation.
So grab your whisk, bring out your pie dish, and let’s make the best chocolate cream pie you’ll ever eat!
TIPS:
You can store Chocolate Cream Pie by Simply covering it with tin foil or plastic wrap and store in the fridge.
Some people asked if you need to bake or freeze it… No, is the answer. It is an old-fashioned pudding. It thickens as you cook it and will firm up more when you chill it, but if you want to eat it warm by all means do! *
I don’t recommend using arrowroot powder as a substitute for cornstarch or flour; it kind of makes it stringy and sticky. I had it as a gluten-free option but took it out because I did not like the outcome. Cornstarch is a perfect gluten-free option and was always my granny’s first choice when making cream pies.
Ingredients:
- ½ c. cocoa
- ¼ cup cornstarch/or arrowroot powder (or ½ c. all-purpose flour)
- 3 egg yolks
- 1 ½ c. sugar
- ¼ tsp. salt
- 2 c. milk
- 1 tsp. vanilla
Instructions:
1 ) Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat.
2 ) Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir… and stir (10-15 min). Using a heavy bottom pan really helps.
3 ) Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like, Or use the leftover egg whites for a meringue topping!
Pro Tips for the Best Chocolate Cream Pie
- Use quality cocoa or dark chocolate. The better the chocolate, the more intense and rich the flavor.
- Temper your eggs slowly. When making the filling, add hot milk gradually to avoid scrambling the eggs.
- Blind bake the crust. If using a homemade or store-bought pie crust, pre-bake it to avoid sogginess.
- Strain the filling. After cooking, run the custard through a fine sieve to ensure a perfectly silky texture.
- Cool completely before topping. Let the pie chill fully before adding meringue or whipped cream.
- Toast the meringue. If you’re using meringue, a quick torch or broil adds beautiful golden peaks and extra flavor.
- Make it ahead. This pie is perfect for making a day before—it holds its shape beautifully and enhances the flavor.
- SHOP ON AMAZON:
- All-Clad Hard-Anodized Nonstick Fry Pan
- AmazonBasics Pre-Seasoned
- Aluminum Nonstick Frying Pan
FAQs:
Can I use a store-bought pie crust for this recipe?
- Absolutely! A store-bought crust saves time and still tastes great. Just remember to bake it before adding the filling.
How long should I chill the pie?
- At least 1 hour is ideal for the filling to set properly. Overnight chilling works best for firmer slices.
Can I make this pie without meringue?
- Yes! Top it with whipped cream, chocolate curls, or even crushed nuts—make it your own.
Can I substitute cornstarch instead of flour for thickening?
- Yes, you can replace flour with cornstarch (about 2/3 the amount) for a gluten-free option or silkier texture.
How do I prevent the meringue from weeping?
- Spread meringue over warm filling and seal the edges completely to the crust before baking or torching.
How long will leftovers last in the fridge?
- Store covered in the fridge for up to 3 days. Note: Meringue may begin to separate after the first day.
- You may also be interested in these:
- SLOW COOKER ROTISSERIE CHICKEN
- Crock-Pot Sweet Sloppy Joes Recipe
- Spaghetti Squash Chow Mein
