Why You’ll Love This Recipe

I enjoy this recipe because making the chocolate filling from scratch gives the pie an unmatched depth and silkiness. I like how the homemade pudding melts into the crust while the whipped cream adds lightness on top. I also appreciate that this pie can be made ahead, making it perfect for entertaining or special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

All-purpose flour, for surface
1 batch pie dough, chilled
6 oz. chocolate (70% cacao), broken into small pieces
6 large egg yolks
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
1/2 tsp. espresso powder (optional)
1/4 tsp. kosher salt
2/3 cup (133 g.) granulated sugar, divided
2 cups whole milk
2 cups heavy cream, divided
2 Tbsp. unsalted butter, cubed
2 tsp. pure vanilla extract, divided
2 Tbsp. confectioners’ sugar

Directions

I begin by rolling out the chilled pie dough on a lightly floured surface until it’s about 1/4 inch thick. I gently place it into a 9-inch pie pan, letting the dough slump naturally into the dish without stretching. I trim the edges, leaving a slight overhang, fold it under, and crimp it. I chill the crust until very cold.

I preheat the oven to 375°F and line the chilled crust with scrunched foil. I fill it with pie weights or dried beans and bake until the top and sides are dry and set. I remove the foil and continue baking until the bottom is golden and cooked through. I let the crust cool completely.

For the chocolate pudding, I place the chopped chocolate in a large heatproof bowl and set a fine-mesh strainer over it. In another bowl, I whisk the egg yolks, cornstarch, cocoa powder, espresso powder, salt, and half the granulated sugar until smooth.

In a medium pot, I heat the milk, 1 cup of the cream, and the remaining sugar until steaming. I pour half of this hot mixture into the egg yolks while whisking, then return everything to the pot. I cook it over medium heat, stirring constantly until it thickens into a pudding. Once it boils and thickens fully, I cook it briefly, then remove it from the heat and pour it through the strainer onto the chocolate. I let it sit for two minutes before whisking until smooth. I whisk in the butter and 1 teaspoon of vanilla.

I pour the warm pudding into the baked crust and refrigerate it for at least 4 hours, until fully set and chilled.

When I’m ready to serve, I whip the remaining cream with the confectioners’ sugar and the remaining vanilla until stiff peaks form. I spread or dollop it generously over the chilled pie.

Servings and Timing

This recipe serves 8 people.
Prep Time: 30 minutes
Total Time: 5 hours 45 minutes

Variations

I sometimes add a layer of sliced bananas under the pudding for a chocolate–banana twist. When I want deeper flavor, I use darker chocolate or add an extra spoon of cocoa powder. I also enjoy folding a bit of melted chocolate into the whipped cream for a marbled effect. For a nutty version, I sprinkle toasted hazelnuts or almonds on top before serving.

Storage/Reheating

I store the fully assembled pie in the refrigerator, loosely covered, for up to three days. The whipped cream stays soft and the filling remains smooth. If I make the crust ahead, I keep it at room temperature for up to two days before filling. I never freeze this pie because the pudding texture can become grainy.

FAQs

Can I use instant pudding?

I could, but the homemade pudding gives a far richer and creamier result.

Can I use a graham cracker crust?

Yes, it works beautifully and adds a slightly sweeter base.

Can I make the pudding ahead?

Yes, I keep it refrigerated with plastic wrap touching the surface to prevent skin formation.

Why did my pudding turn lumpy?

It may have overheated; I always strain it to ensure smoothness.

Can I make the pie dairy-free?

I can use dairy-free milk and cream alternatives and choose a dairy-free chocolate.

Can I leave out the espresso powder?

Yes, it’s optional but enhances the chocolate flavor.

Why is my crust shrinking?

Chilling the crust well before baking helps prevent this.

Can I pipe the whipped cream?

Yes, it holds shape nicely for decorative swirls.

Can I use bittersweet chocolate?

Yes, as long as it’s around 60–70% cacao.

How do I get clean slices?

I use a hot knife, wiping it clean between cuts.

Conclusion

I find Chocolate Cream Pie to be the ultimate dessert for chocolate lovers—a blend of crisp crust, velvety pudding, and fluffy whipped cream that creates a towering, irresistible slice every time. With its made-from-scratch filling and elegant finish, it’s a pie I love making for holidays, celebrations, or any day I’m craving something luxuriously chocolatey.