If you’re craving a dessert that’s rich, creamy, and impossible to resist, this Chocolate Cream Pie is the perfect choice. With a smooth homemade chocolate filling, a buttery graham cracker crust, and a fluffy layer of sweetened whipped cream, this pie tastes like a bakery specialty—yet it’s surprisingly simple to make at home.
Table of Contents
Ingredients
Chocolate Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 2 cups milk
- 1 tsp vanilla
- 2 tbsp butter
- 2 oz dark chocolate chips
- Graham cracker crust (9-inch round pie pan)
Whipped Cream Topping
- 2 cups heavy cream, whipped
- 3/4 cup powdered sugar
- 1 shaved chocolate bar (for topping)
How to Make Chocolate Cream Pie
1. Make the Chocolate Filling
In a saucepan, combine sugar, flour, and salt. Gradually stir in the milk, mixing well to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture becomes bubbly and thickened—this takes about 5 minutes. Do not stop stirring or it will burn!
Remove from heat and add butter and vanilla, stirring until melted and smooth.
Mix in the dark chocolate chips until fully melted and creamy.
2. Assemble and Chill
Pour the warm chocolate mixture into the prepared graham cracker crust.
Refrigerate until completely chilled and set.
3. Make the Whipped Cream
In a mixing bowl, whip 2 cups heavy cream until it begins to thicken.
Add 3/4 cup powdered sugar and continue to whip until fluffy and stable.
4. Top and Serve
Spread the whipped cream over the cooled pie.
Finish with shaved chocolate on top. Slice and enjoy!
Tips for Success
- Keep stirring! The chocolate filling can scorch easily, so constant stirring is key.
- Chill fully before adding whipped cream for clean slices.
- Use high-quality chocolate for the richest flavor.
- Make ahead: This pie actually tastes even better the next day!
FAQs
1. Can I use a regular pie crust instead of graham cracker?
Yes! A traditional baked pie crust also works perfectly with this recipe.
2. Can I use semi-sweet chocolate instead of dark chocolate?
Absolutely—semi-sweet, milk chocolate, or even a mix can be used depending on your taste.
3. How long will Chocolate Cream Pie last?
Store covered in the refrigerator for 3–4 days. The crust stays crisp and the filling stays silky.
4. Can I make the filling ahead of time?
Yes, you can make the filling a day early and refrigerate it directly in the crust. Add whipped cream right before serving.
5. Will store-bought whipped topping work?
Yes, you can substitute it, but homemade whipped cream tastes much fresher and richer.
6. Why did my filling turn out lumpy?
Lumps usually happen from not stirring enough. Constant motion and gradual milk addition prevent this problem.
Chocolate Cream Pie
Ingredients
Chocolate Filling
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 2 cups milk
- 1 tsp vanilla
- 2 tbsp butter
- 2 oz dark chocolate chips
- Graham cracker crust 9-inch round pie pan
Whipped Cream Topping
- 2 cups heavy cream whipped
- 3/4 cup powdered sugar
- 1 shaved chocolate bar for topping
Instructions
Make the Chocolate Filling
- In a saucepan, combine sugar, flour, and salt. Gradually stir in the milk, mixing well to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture becomes bubbly and thickened—this takes about 5 minutes. Do not stop stirring or it will burn!
- Remove from heat and add butter and vanilla, stirring until melted and smooth.
- Mix in the dark chocolate chips until fully melted and creamy.
Assemble and Chill
- Pour the warm chocolate mixture into the prepared graham cracker crust.
- Refrigerate until completely chilled and set.
Make the Whipped Cream
- In a mixing bowl, whip 2 cups heavy cream until it begins to thicken.
- Add 3/4 cup powdered sugar and continue to whip until fluffy and stable.
Top and Serve
- Spread the whipped cream over the cooled pie.
- Finish with shaved chocolate on top. Slice and enjoy!
