This easy chocolate cream pie is rich, creamy, and so easy to make. Just 12 no-fuss ingredients are needed to make this creamy, flaky, and chocolaty treat. This recipe is a crowd-pleaser and always highly requested by my friends and family.
The result is smooth, decadent, and completely irresistible. If you enjoyed my fruity Old Fashioned Banana Cream Pie, you'll love this creamy chocolate pie too.
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Video Instructions
Try This Chocolate Cream Pie
This dessert always disappears quickly at any gatherings. I love serving it chilled with a thick layer of whipped cream on top. The rich chocolate filling with the flaky crust is a winner every single time.
Why You'll Love It
- Rich chocolate flavor: This is perfect for all those chocolate lovers out there.
- Perfect Texture: You get a silky filling with a flaky crust.
- Made from scratch: You do not need any pudding mix, and it is made from scratch.
- Great make-ahead dessert: You can chill this in the refrigerator overnight, meaning you can make it ahead of time for special occasions, too.
Ingredients
- Chocolate: I always use a good-quality semi-sweet or dark chocolate for the best flavor.
- Egg yolks: This gives the filling its rich and creamy texture.
- Milk: You want to add this as it makes a smooth and silky filling.
- Vanilla: Just gives a different taste overall and balances the taste of chocolate.
How to Make Easy Chocolate Cream Pie
1. Put flour, salt, sugar, and butter in the food processor and pulse a few times. Then add 1 tablespoon of water at a time, and pulse 1-2 times after each tablespoon. When the dough begins clumping, and pea-sized butter flakes are still visible, stop pulsing.
2. Transfer the dough clumps to a piece of plastic wrap and form into a 1 - 1.5-inch thick disk without kneading. Wrap the dough tightly and refrigerate for 2 hours or up to 2 days.
3. Remove the crust from the fridge and place it on a lightly floured surface. Roll it out until you have an 11-12 inch circle. Then carefully transfer to a 9-inch pie pan.
4. Gently press the crust against the bottom and the sides of the baking pan evenly. Shape the pie crust to form edges around the entire pie. I used my knuckle to create the design. Place the pie crust in the freezer for 30 minutes.
5. Remove the chilled crust from the freezer and line with parchment paper. Fill with baking beans or uncooked rice evenly that it also pushes slightly against the sides of the crust to prevent the sides from shrinking too much. Bake for 25 minutes and remove the beans and parchment paper. Bake for an additional 5 minutes and allow it to cool on a wire rack for 30 minutes.
Tip: It's important to cover the edges with parchment paper as well, so the crust doesn't brown too quickly.
6. Prepare the filling by whisking egg yolks and cornstarch in a heatproof bowl. Set aside.
7. Over medium-high heat on the stove, bring milk and sugar to a simmer. After it begins to simmer, turn the heat down to low and simmer for an additional 2 minutes. Be sure to whisk continuously to prevent it from burning or sticking.
8. Whisk about ¼ - ½ cup of the hot milk into the egg yolks mixture so it can be slowly warmed. Then pour the egg mixture very slowly into the saucepan while whisking continuously. Cook for 1-2 minutes until the filling is thick. Stir constantly.
9. Before you remove the saucepan from the heat it should look like in the picture below.
10. Place a mesh strainer on top of a large heat-proof mixing bowl, and carefully pour the filling into the strainer and into the bowl.
11. Add and whisk in the chocolate and vanilla for approximately 1-2 minutes until it is smooth. Toss in the butter and whisk to combine.
12. Pour the filling into the baked crust and spread evenly. Place it into an airtight container and refrigerate for at least 4 hours or preferably overnight.
Cooking Tips
- Whisk constantly while cooking the filling so it stays smooth and so that it does not burn.
- Don't rush the chilling time. The dark chocolate cream pie slices much better if it is fully chilled.
- Pouring the filling through a strainer is a simple step that helps create a silky texture and removes lumps.
- Tempering the egg mixture slowly ensures that the eggs don't get too hot too quickly, and you don't end up with a scrambled egg mixture.
What Can You Serve With This?
- Whipped cream
- Fresh berries
- Vanilla ice cream
- Coffee
- Hot chocolate
- Fresh strawberries
FAQs
You can certainly use instant pudding if you want to. Simply make the pudding as directed on the package and pour it into the baked crust. You will still need to refrigerate it for a few hours before serving to allow it to set correctly.
Yes, but the pie will be sweeter. I personally prefer semi-sweet or dark chocolate because it gives a richer chocolate flavor.
Usually, it needs a little more cooking time. Keep whisking and allow the cornstarch to do its job.
Recipe
Easy Chocolate Cream Pie
Ingredients
Crust
- ½ cup unsalted butter, cold
- 1 ¼ cups all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 4-6 tablespoon cold water
Filling
- 6 large egg yolks
- ¼ cup cornstarch
- 2 ½ cups milk
- ¾ cup granulated white sugar
- 2 tablespoon unsalted butter
- 2 teaspoon vanilla extract
- 7 oz semi-sweet or dark chocolate bars, finely chopped
Instructions
Crust
- Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump. Depending on the humidity and climate you will need 4-6 tbsp. Watch the video and photos to see the required consistency.
- If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Transfer the dough to a plastic wrap and form a 1- 1.5-inch thick disk without kneading. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- On a lightly floured surface, roll out the chilled dough disk into an 11 - 12-inch circle. Transfer to a 9-inch pie dish.
- Press the pie crust against the bottom and the sides of your baking dish evenly and flute the edges. Freeze for 30 minutes.
- Preheat oven to 375°F (190°C).
- Line the chilled crust with parchment paper and press it against the bottom and the sides of the crust. Make sure that the parchment paper covers the edges as well to prevent it from getting to brown. Then heavy it down with baking beans, uncooked rice, or uncooked beans evenly. Press the baking beans against the sides as well to prevent them from sinking down too much. Bake for 25 minutes. Remove weights and paper and bake another 5 minutes. Transfer to a wire rack and let cool for about 30 minutes.
Filling
- Whisk egg yolks and cornstarch in a heatproof bowl until smooth and combined. Set aside.
- In a heavy-bottomed pot, over medium-high heat, bring milk and sugar to a simmer. Once, it has reached a simmer, reduce heat to low and simmer for about 2 minutes. Whisk continuously.
- Stir about ½ cup of the hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously.
- Remove from heat and pour through a mesh strainer into a large heat-proof mixing bowl. Whisk in chocolate and vanilla until smooth and fully combined for about 1-2 minutes. Add butter and stir to combine.
- Pour the filling into the crust and spread evenly. Place it in an airtight container and refrigerate for at least 4 hours or preferably overnight. Before serving, top with meringue or whipped cream if desired. Leftovers will stay fresh in the refrigerator for up to 3 days. Freeze for up to 1 month.
Notes
Cooking Time and Temperature
Bake the pie crust at 375°F (190°C) for 25 minutes, then remove the weights and bake for another 5 minutes.Taste & Texture
This dark chocolate cream pie has a smooth, velvety filling with a rich chocolate flavor and a buttery, flaky crust.Recipe Variations and Substitutions
- Chocolate: Semi-sweet or dark chocolate both work beautifully.
- Crust: You can use an Oreo crust if you want an extra chocolatey dessert.
- Topping: Whipped cream or meringue are both delicious options.
- Milk: Whole milk creates the richest texture.
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month.
- To Thaw: Place in the refrigerator overnight before serving.
Pro Tips
- Temper the egg yolks slowly.
- Keep whisking while the filling cooks.
- Let the pie chill overnight for the cleanest slices.
- Use good-quality chocolate for the best flavor.
Video
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