This easy chocolate pie is silky, rich and a chocolate lover’s dream. It has a buttery, deep-dish pie crust that is filled with creamy chocolate custard, then topped with homemade whipped cream and chocolate shavings.
This chocolate pie recipe is one of my favorite desserts. It has a buttery pie crust, rich dark chocolate filling, and is topped with homemade whipped cream. When you get a bite of crust, custard and whipped cream together it’s simply the best.
But despite all that from-scratch goodness, this decadent pie is surprisingly simple to make. Whip it up on a weekend, or serve it at gatherings for a dessert everyone will love. The chocolate shavings on top make this chocolate pie look extra elegant, and who can say no to a bit of extra chocolate?
p.s. If you want to try a variation of this recipe, I also have a chocolate pudding pie with graham cracker crust that’s pretty stellar.
You’ll Love This Chocolate Pie Recipe
If you have never made chocolate cream pie, you’re in for a treat. Here are a few reasons to try this recipe:
- Easy: The chocolate custard is made without egg yolks and without gelatin, making it incredibly simple to work with.
- Few ingredients: Only 7 basic ingredients for the custard.
- Minimal prep: The filling is cooked on the stovetop, then poured into a blind-baked pie crust.
- Perfect texture: The chocolate custard is silky, smooth and thick. With the buttery pie crust on the bottom and fluffy whipped cream on top, the contrast of textures is out of this world.
- Deep flavor: Melted dark chocolate gives this pie a rich chocolate flavor that’s hard to resist.
What You’ll Need
You’ll need one 9-inch pie crust prepared and blind-baked – try my easy, no-fail crust recipe. It includes instructions for blind baking. Here’s a quick look at what you’ll need in addition to the pie crust. Don’t forget to scroll down to the recipe card for a printable list.
For the Chocolate Custard
- Granulated white sugar
- All-purpose flour – This will help thicken the custard.
- Cocoa powder – You can use either dutch process or natural cocoa since there is no leavening in the custard.
- Whole milk – I recommend using whole milk.
- Dark chocolate bar – You’ll want to use high quality chocolate. I often use Ghirardelli 60% Cocoa as it’s readily available. I’ve also tested this recipe with Baker’s Chocolate Semi Sweet baking bar, a standard Hershey’s Bar and Chocolate Chips. If you prefer a less strong chocolate taste, I’d recommend using a Hershey’s Milk Chocolate Bar.
- Unsalted butter
- Pure vanilla extract
For the Topping
- Heavy whipping cream
- Powdered sugar
- Dark chocolate
- Crisco shortening
How to Make Chocolate Pie
Step 1: Prepare your pie crust.
You need a 9-inch pie crust, prepared and fully baked. Cool your pie crust completely before filling. Here is how to blind bake a pie crust.
Step 2: Make the Chocolate Custard
- Prepare your ingredients: Chop the chocolate ahead of time and have your sieve and bowl ready to go. Once the milk starts to bubble, things move very quickly.
- Heat the dry ingredients: In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
- Add milk: Slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
- Cook to a boil: Continue whisking the custard until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure it’s thicken before moving onto the next step, so your custard will not properly set.
- Add chocolate: Slowly add the chocolate and continue whisking until the chocolate is completely melted. Cook for 2-5 minutes, ensuring the custard is bubbling and thick, stirring occasionally.
- Add butter and vanilla: Remove the custard from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
- Strain: Strain the custard through a fine sieve, three times, rinsing the sieve in between each time. This will prevent your custard from having a grainy texture. Don’t skip this step.
- Cool and chill: Pour the custard into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the custard), then poke a few holes in the plastic wrap with a toothpick. Allow the custard to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-4 hours until the custard has cooled and is firm.
Step 3: Assemble the Pie
- Add to your crust: Pour the custard in the prepared pie crust.
- Add whipped cream: Top with homemade whipped cream and chocolate shavings.
Tips for Success
- Use a high-quality dark chocolate bar: Chocolate bars melt down so much smoother and are less oily than chocolate chips. You’ll want to use high quality chocolate.
- Strain the custard: It’s important to catch the clumps of dry ingredients that did not dissolve. I strain the custard 3 times, rinsing the sieve in between. Do not scrape the bottom of your saucepan, those clumps that are sticking to the bottom are no good.
- Cool the custard before pouring it in your pie crust: This prevent a soggy pie crust.
- Cover the top of the warm custard with saran wrap: This prevents a skin from forming of of the pie. Use a toothpick to poke a few holes, allowing some of the air and condensation to escape.
Troubleshooting Tip: My Custard Didn’t Set
I have received several comments or emails from people who have made this recipe and their custard did not set, even after chilling overnight. If cooked properly, following the specified ingredients, this should not have an issue.
It’s important that the custard is thickened at two stages, once when the dry ingredients are incorporated into the milk and again after the chocolate is added. Each time the mixture should be bubbling and thick. You’ll also notice in the first stage that the mixture is starting to coat the outside of your saucepan.
How Long Does the Custard Take to Set?
You’ll need a few hours. I let it sit on the counter for about an hour until it partially cooled then I refrigerate for 2-4 hours before pouring it in the pie shell.
Storing Your Chocolate Pie
Once you’ve assembled the pie, it needs to be kept in the refrigerator. Ideally, it should be covered in an airtight container or with plastic wrap. This is best when served within 3 days of preparation.
Can I Make It Ahead Of Time?
Yes! It keeps very well in the refrigerator, although I suggest adding the whipped cream right before serving. You can make the custard the day before you make the crust and then pour it into your crust when it’s ready. The custard will be thick and set but it will still spread with a spatula.
More Chocolate Desserts to Try
Chocolate Pie Recipe
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 8 slices
- Category: Pie
- Method: Refrigerator
- Cuisine: American
Description
This homemade Chocolate Pie Recipe is made completely from scratch using a homemade dark chocolate custard and homemade whipped cream topping!
Ingredients
- 1 deep dish pie crust, prepared and blind baked
For the chocolate custard:
- 1/2 cup (95g) granulated sugar
- 4 tablespoons (31g) all-purpose flour
- 1 tablespoon (7g) cocoa powder
- 3 1/2 cups (828ml) whole milk
- 12 ounces dark chocolate, chopped
- 1 tablespoon (14g) butter
- 1 teaspoon (5g) pure vanilla extract
For the whipped cream
- 1 1/2 cups (355ml) heavy whipping cream
- 3/4 cup (98g) powdered sugar
For the chocolate shavings (optional)
- 2 ounces dark chocolate
- 1/2 tablespoon (21g) Crisco shortening
Instructions
- Prepare your favorite 9-inch pie crust and blind bake it. Cool completely.
For the chocolate custard:
- Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
- Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
- Continue whisking the custard until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure it’s thicken before moving onto the next step.
- Then slowly add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 2-5 minutes, ensuring the custard is bubbling and thick, stirring occasionally.
- Remove the custard from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
- Strain the custard through a fine sieve, three times, rinsing the sieve in between each time.
- Pour the custard into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the custard), then poke a few holes in the plastic wrap with a toothpick.
- Allow the custard to cool on the counter for at least 1 hour before refrigerating.
- Refrigerate 2-4 hours until the custard has cooled and is firm. Pour in the prepared pie crust. Prepare the whipped cream prior to serving.
For the whipped cream:
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Top with chocolate shavings (optional) or dust with cocoa powder.
For the chocolate shavings:
- Combine chocolate and shortening in a heat-proof bowl. Microwave at 50% power in 30-second increments until the chocolate is melted and stir until completely smooth.
- Using an offset spatula to thinly spread the chocolate over a flat surface, such as a cookie sheet. Refrigerate until the chocolate is firm. Use a bench scraper or the offset spatula to scrape the chocolate off the sheet pan.
Notes
- Custard consistency: Be sure that the milk & dry ingredients have thickened and are bubbling prior to adding the chocolate. After adding the chocolate, it should be stirred & melted, and continue cooking for another few minutes until it’s bubbling and thick.
- Properly cooling: After the custard has cooled on the counter for 1 hour, it can be transferred to the refrigerator to cool completely or poured into the cooled, baked pie crust and then refrigerate another 2-4 hours until the custard is firm. Do not pour the hot filling directly in the pie crust.
- When to add the topping: Add the topping before serving, and only once the custard has cooled completely.
- Types of chocolate to use: I’ve also tested this recipe with Baker’s Chocolate Semi Sweet baking bar, a standard Hershey’s Bar and Chocolate Chips. If you prefer a less strong chocolate taste, I’d recommend using a Hershey’s Milk Chocolate Bar
- Storing: This needs to stay in the refrigerator, ideally in an airtight container or covered with plastic wrap. It’s best served within 3 days of preparation.
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 50.8g
- Sodium: 177.3mg
- Fat: 41.3g
- Saturated Fat: 24.8g
- Carbohydrates: 75.4g
- Fiber: 4.2g
- Protein: 12.9g
- Cholesterol: 75.1 mg
Can this pie be frozen ?
I have not specifically tested the freezing capabilities for this pie
Looks like a great recipe. No egg?
Correct.