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.

A close up image of a slice of chocolate pie with 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.

Ingredients for chocolate pie on a marble counter.

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

Chopped chocolate. — Chop the chocolate.

Cooking dry ingredients with milk in a pot. — Chop the chocolate.

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.

Whisking butter and vanilla into the chocolate mixture. — Add butter and vanilla.

Chocolate pie filling in a glass bowl ready to chill. — Add butter and vanilla.

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.

a white pie plate filled with a chocolate cream pie o a blue stripped napkin

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.

A white pie plate filled with chocolate pudding, topped with whipped cream and chocolate shavings

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.

A slice of chocolate pudding pie covered in whipped cream and chocolate, a few bites are missing showing the inside of the pie, and a gold fork still has a piece of pie sitting on it

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