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Easy Chocolate Cream Pie Recipe

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This Creamy Old Fashioned Chocolate Pie Recipe is silky, rich and a chocolate lover’s dream. it has a buttery, deep-dish pie crust that is filled with chocolate pudding, then topped with homemade whipped cream and chocolate shavings. An easy no-bake dessert!

Homemade Chocolate Cream Pie

This chocolate pie recipe has been a labor of love, and it’s all paid off. This is made with a rich dark chocolate pudding and topped with homemade whipped cream and chocolate shavings, it’s pure decadence.

The chocolate pudding melts in your mouth, and when you get a bite of crust, pudding and whipped cream together it’s simply the best. No special occasion is needed to enjoy this pie, but it does make a perfect addition to the Thanksgiving table or a summer BBQ.

You’ll Love This Pie

I’ve made quite a few homemade pudding recipes in the past, but this recipe is definitely one of the easiest I’ve made and a great recipe for beginner bakers. Plus the chocolate pudding is so amazing, it will satisfy even the most intense chocolate craving.

  • It’s made without egg yolks and without gelatin, it’s super easy to work with.
  • Only 7 basic ingredients for the pudding
  • It’s cooked on the stovetop, then poured into a blind- baked pie crust.
  • The chocolate pudding is silky, smooth and thick.
  • Melted chocolate gives this pudding a deep, rich chocolate flavor
An overhead shot of half of a chocolate pie showing the whipped cream topping and chocolate shavings, a silver pie spatula and sprinkles

Basic Ingredients

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.

For the Pudding

  • Granulated sugar
  • All-purpose flour– helps to thicken the pudding
  • Cocoa powder
  • Whole milk- whole milk is best to make a thick consistency.
  • Dark chocolate bar- You’ll want to use high quality chocolate. I often use Ghirardelli 60% Cocoa as it’s readily available.
  • Unsalted butter
  • Pure vanilla extract

For the Topping

  • Heavy whipping cream
  • Powdered sugar
  • Dark chocolate
  • Crisco shortening
A white pie plate filled with chocolate pudding, topped with whipped cream and chocolate shavings

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.

Step 2: Make the Chocolate Pudding

  • 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 pudding 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 you’re pudding 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 pudding is bubbling and thick, stirring occasionally.
  • Add butter and vanilla: Remove the pudding from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
  • Strain: Strain the pudding through a fine sieve, three times, rinsing the sieve in between each time. This will prevent your pudding from having a grainy texture. Don’t skip this step. Pour the pudding into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
  • Cool: Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-4 hours until the pudding has cooled and is firm. Pour in the prepared pie crust. Prepare the whipped cream prior to serving.

Step 3: Assemble the Pie

  • Once the pudding is ready, pour it in your baked pie crust and refrigerate it until it sets and it’s completely cooled.
  • Top with homemade whipped cream and chocolate shavings.
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

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 pudding. It’s important to catch the clumps of dry ingredients that did not dissolve. I strain the pudding 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 pudding before pouring it in your pie crust: This prevent a soggy pie crust.
  • Cover the top of the warm pudding 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.

How Long Does the Pudding 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.

TroubleShooting Tip: My Pudding Didn’t Set

I have received several comments or emails from people who have made this recipe and their pudding 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 pudding 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.

Your friends will be seriously impressed with your dessert, even if you have an ugly pie crust like mine. Pie crust is my arch-nemesis.

Can I Make This 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 pudding even the day before you make the crust and then pour the pudding into your crust when it’s ready. The pudding will be thick and set but it will still spread with a spatula.

Storing a Finished 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.

a white pie plate filled with a chocolate cream pie o a blue stripped napkin
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A horizontal images of a slice of chocolate pie with whipped cream sitting on a white plate that has been dusted with cocoa powder. In the background you can see the fill sized pie and several strawberries.

Chocolate Pie Recipe

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Chill Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 8 slices

Description

This homemade Chocolate Pie Recipe is made completely from scratch using a homemade dark chocolate pudding and homemade whipped cream topping!

Ingredients

For the chocolate pudding:

  • 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

  1. Prepare your favorite 9-inch pie crust and blind bake it. Cool completely.

For the chocolate pudding: 

  1. 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.
  2. Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
  3. Continue whisking the pudding 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.
  4. Then slowly add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 2-5 minutes, ensuring the pudding is bubbling and thick, stirring occasionally.
  5. Remove the pudding from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
  6. Strain the pudding through a fine sieve, three times, rinsing the sieve in between each time.
  7. Pour the pudding into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
  8. Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
  9. Refrigerate 2-4 hours until the pudding has cooled and is firm. Pour in the prepared pie crust. Prepare the whipped cream prior to serving.

For the whipped cream:

  1. 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:

  1. 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.
  2. 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

  • Pudding 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 pudding 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 pudding 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 pudding 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 Information:
1 slice
720
50.8g
177.3mg
41.3g
24.8g
75.4g
4.2g
12.9g
75.1 mg
  • Category: Pie
  • Method: Refrigerator
  • Cuisine: American

Leave a Comment

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83 Responses
  1. Jeri Urban

    This pie was SOOO smooth, I am so so happy with how thick and smooth it is. I am not a fan of dark chocolate, so for me it is very very dark. But even my dark chocolate loving mom said it tasted like it was missing sweetness. Im not sure if we’re just accustomed to a sweeter box flavored pudding or what, but I even did semi sweet chocolate and not dark. I definitely want to make this again, maybe using just milk chocolate, or adding more sugar? I’m not sure. Any thoughts are appreciated.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Jeri, milk chocolate would be the sweetest option for sure. You can try adding 1/4 more sugar for sure.

  2. Jane

    Our teenage son made this twice and it turned out great.
    We used what we had in the pantry— which was a 90% dark chocolate bar and mixed in some semi-sweet chocolate chips. He enjoyed the second pie better (no dark chocolate, just chocolate chips), but the aunties all enjoyed the first!
    The second time we made it, we skipped heating the dry ingredients because it didn’t work well for us the first time haha (there must have been some moisture in the pot or on the whisk)! We also skipped running the pudding through a sieve and found the finished product to be just fine 😊

    Excellent recipe, it got rave reviews! Thanks!






  3. April

    I made this today for the first time. My friends loved it so much they asked to take a piece home with them. I’ll definitely be making this again!






  4. Betty

    I followed the directions exactly, I will never make this again and it’s going in the trash!!!! Now I have to make another pie, different recioe!!!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Betty, without more information as to what happened, I can’t help. This is a well tested recipe, and I’ve provided lots of helpful tips for troubleshooting. However, if the pudding is not cooked for long enough, it will not firm up, and that seems to be the most common issue.

  5. Gloria

    I’m going to make this for hubby’s birthday on November 22….can I use a marshmallow meringue instead of the whipping cream, browned in the oven? If so, do I do it before it is chilled?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Gloria, I am so sorry, this got caught up in my spam folder and I am just now seeing it. I have not tried this with a meringue topping

  6. Meghan

    I’ve made this every year for Thanksgiving since 2020 and it continues to be a hit!!! I’m making two this year so I can bring one to my in laws house as well! Do you think I could double the batch and make 2 in one pot and then just divide the filling between each pie crust? Thank you for this recipe!!!






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Yeees Meghan! Thank you!! Yes I think you can but I would just be sure to cook it longer so it’s properly thickened (and since you’ve made it before you know what to expect!). I am so excited to be a part of your Thanksgiving dessert spread!

  7. Robin Riha

    I made this once and am in the process of maki g again today. My husband loves it. This is a really rich pie but delicious. I used Ghirardelli dark chocolate bars.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ava, whole milk really is best. If you use 1% milk, you may need to cook the pudding longer or add additional flour or cornstarch to help thicken it.

  8. Ivy

    I have made this recipe twice in 3 days because it was such a huge hit!! I used a mixture of milk and dark chocolate the first time with a frozen pie crust. The second time I made a homemade oreo pie crust then used calibet milk chocolate. The pudding is so tasty and so easy to make! I will be making 2 of these for Thanksgiving!! Super yummy! Thank you for this awesome recipe!






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Love this Ivy! I can’t wait for you to have these on your Thanksgiving table. What did you end up doing with the Oreo crust? Did you bake it or leave it unbaked?

    1. Rebecca

      I have had really good luck with Oatly’s Barista oat milk because of the fat content. I tried their regular oat milk and it was much to thin.

      I also used Lindt oat milk chocolate and it’s perfect.

  9. Linda

    I made this pie this weekend and everyone loved it! My family gives it a 5-Star rating and two thumbs up! I posted a photo on my FB page and now many of my friends and family want me to make a pie for them too. Thanks for sharing this recipe with the world. 🙂






  10. Jane Waller

    This is undoubtedly the best Chocolate Cream Pie I have ever tasted. I used Semi sweet chocolate and some dark chocolate. You really have to stir and cook long enough to make it thick. I did a full 15 minutes until it was thick just like the directions say. I will make this pie every holiday and more. So happy and proud of this recipe.






  11. Darlene

    Question: Do you actually heat the dry ingredients in the saucepan for 2 minutes and then add the milk? Or is it the other way around?

  12. Erina Pollard

    Hi! I made your pie last year for Thanksgiving and then again for Christmas because everyone raved about it! I’ve always said that I shouldn’t be getting all the praise, I just followed the recipe! So, bravo for such a fantastic recipe, and very clear, detailed, and easy to follow instructions. I want to make it for Christmas Day lunch this year, but I’m hoping to make it on the 23rd when I have help with my kiddos! (I need to be able to concentrate.) I know the recipe says I can make it the day before and add the whip day of, but would you recommend making the pudding on the 23rd? I can bake the pie crust fresh on the 25th and make the whipped cream as well on the 25th. Thank you! Merry Christmas.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Awesome Erina! I am so glad to hear this! Yes, you can make the filling, place it in a bowl, cover the surface of the pudding with the saran wrap and then fill your pie shell on the 25th. Give it a little time for the pudding to “rest” in the shell so it all stays together nice! As long as your pudding is thickened to the correct consistency, this should work just fine.

  13. Lisa Barger

    Hi! Congratulations on your precious little angel! This pie looks good! Can I use cornstarch instead of flour? Thank you!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks Lisa! I have not tested it with cornstarch instead of flour, theoretically it should work but as I haven’t tested it, I can’t guarantee any results.

      1. Edna

        Hi, my name is Edna Wiltcher from Canton, MS. I was looking for no bake pie recipes and ran across this one. My question is, can i use semi sweet chocolate morsels instead of the 12oz dark chocolate?

  14. Kate Maxwell

    Hi
    I’m new to baking (but I love it, as I’m an artist and it feeds my creativity), and I want to use a store bought crust until I get a proper mixer. Will this work fine?






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Kate- yes you can- and just blind bake as needed. You’ll likely find that the pudding will fill up the pan.

  15. Gale Watson

    Excellent filling!! I skipped the plastic wrap to avoid the skin, only because i enjoy that particular part. Grandma used to pullit off & let me eat it 50+ years ago, so unless one of my grands are here I just leave it…I have to make two because dark choc cream pie is my favorite, I could (&have) devoured one alone but force myself to share it with hubby, bc it is also one of his fav’s too. Thanks for the pin, really much enjoyed!💞






  16. Mama Mia

    I don’t understand heating the dry ingredients. If you don’t, they mix with the milk just fine with no lumps, eliminating the need to strain it. Other than that it is really great!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Inevitably you’ll have some dry ingredients that do not dissolve or incorporate into the filling. You want to strain out as much of that as you can so you don’t end up with a grainy pudding. You are welcome to skip heating the dry ingredients but it also takes almost no extra effort.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      inevitably you’ll have some dry ingredients that do not dissolve or incorporate into the filling. You want to strain out as much of that as you can so you don’t end up with a grainy pudding

  17. Caroline

    I really enjoyed this recipe! I was super thankful to find a chocolate pie recipe that didn’t involve raw eggs since I’m pregnant and can’t take the risk! I made this for our family’s Christmas Eve where I was tasked with making dessert (I made an extra for my husband and I to enjoy earlier). I was super nervous as some comments mentioned the pudding not setting up right. I didn’t have a problem!! Before adding the chocolate I made sure my pudding was thick like the consistency of, well, hot pudding (I watched the instructional video on this page just to check the proper consistency and found mine was even a little thicker). I used a gluten free flour for a family member with Celiacs and it still came out perfect (I used Bob’s Red Mill 1-1 Gluten Free Flour for anyone wondering). I also used half milk chocolate and semi sweet chocolate since my husband and his family have a bit of a sweet tooth! I really enjoyed the way this came out, and will be making again soon!!






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Caroline! Thank you so much for sharing! I am super glad to hear this- especially the tip about the Gluten-Free Flour! Happy holidays!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I think it’s easier for the dry ingredients to incorporate if they’re warm and also to help kill off any bacteria in the flour

  18. Ashley

    This recipe is AMAZING. I never had an issue with the pudding setting like some of the previous comments (I was concerned, but followed the directions exactly). It was a hit with my family. I told my husband I’m making it again next week. So rich, creamy, and has the true taste of dark chocolate! Love this ❤️






  19. Bonnie

    I made this recipe yesterday and I love it! You should use a good chocolate and cocoa. It was easy to do. I did not have any issues with the custard setting like some people seemed to. You have to make sure you bring it to a boil, it’s a slow process but it’s worth it. Then after the chocolate I added remember the second boil. Turned out great. Decandent rich and chocolaty!






  20. Emma

    The flavor is great, but it absolutely NEVER set. I followed the recipe to the letter and even after sitting in the fridge over night it still is soupy. I have no idea how you can get it to set without a thickening agent of some kind.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Emma, I am very sorry to hear this, I followed up with your email address provided to get more information. I have made this filling at least a dozen times, but never experienced the issues.

      Even after receiving your comments and the one below, I tried to recreate the problem.

      I made another 3 bathes of the filling testing with different type of chocolate and I asked someone else to make the filling simply by following the recipe, with no help from me. All 4 of them set just fine overnight in the fridge.

      The only conclusion I can make of it is that you didn’t cook the filling for long enough of the stove top. With 4 tablespoons of flour, that is more than enough of a thickening agent if cooked properly. I’ve also several several images on Pinterest of people who have made it and it looked nice and thick the way it should have.

      I’m sorry again that this happened to you.

    2. Jane Waller

      Did you cook it long enough to make it very thick like the directions state? It took mine a full 15 minutes.






  21. E

    Made this recipe for thanksgiving… I now have 2 pies that did not set after sitting in refrigerator for 10+ hours. Most likely will go in trash… ☹️ Highly disappointed.






    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi there, I am very sorry to hear this. I have made this filling at least a dozen times, but never experienced the issues. Even after receiving your comments, I made another 3 bathes of the filling testing with different type of chocolate and I asked someone else to make the filling simply by following the recipe, with no help from me. All 4 of them set just fine. The only conclusion I can make of it is that you didn’t cook the filling for long enough of the stovetop, or you you made small substitutions without realizing it could effect the recipe. I’ve also several several images on Pinterest of people who have made it and it looked nice and thick the way it should have.Terribly sorry this happened to you.

  22. Susan

    What brand of chocolate do you recommend? I’m confused and not sure if you are using baking chocolate or a candy bar. Thank you in advance.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Susan- I use chocolate bars such as Ghirardelli or Hersey’s not the baking chocolate specifically, but that could work, I would get something that is at lest semi sweet

  23. Hillary

    My didn’t set either after 4.5 hours. Disappointing after the time and money spent on this dish. Any suggestions? I did use whole milk.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Hillary- I am sorry to hear this. I followed up with you via email a few days ago. I have not experienced this myself and over the past few days I also tried to recreate the same issue but was unsuccessful. The only conclusion I can make is that it did not thicken or boil enough prior to adding the chocolate and then again after the chocolate was added.

  24. Tanya

    Can the chocolate pie be made with milk chocolate instead of dark? Husband really only likes milk lol. Looks fabulous ? loved your story about the teal pie plate and your ticket. Hopefully you found another teal pie plate … my fav color! I wonder how this would taste in a homemade graham cracker crust??

  25. M. A.

    Hi, may I ask why you always use granulated sugar instead of castor sugar? In the U.K. we mostly use castor sugar in deserts.
    Thanks!

  26. Will

    In step 2, you’re whisking and heating up dry ingredients. Is that a mistake or am I supposed to heat up the dry stuff?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Will, Yes. I let the dry ingredients sit over the heat a little bit before adding the liquid. This just helps get the flour heated up.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Oh interesting, I’ve made this so many times and never had that happen, it’s always been very thick. I’m sorry to hear this. Did you use whole milk?

  27. Annette

    This looks so good. I love chocolate pie. I’m sure it wasn’t funny to you but I laughed when I read you returned the pie plate to Amazon on principle. 🙂 All that was worth it though; this pie looks like a winner!

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