Chocolate Pie Recipe

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This homemade Chocolate Pie Recipe is made completely from scratch using a homemade dark chocolate pudding and homemade whipped cream topping. This no bake chocolate pie is perfect for holidays and sharing with friends.

If you love chocolate pie recipes as much as I do, you should also try this German Chocolate Pie Recipe and my Peanut Butter Chocolate Mousse Pie Recipe.

A big slice of homemade chocolate pie topped with whipped cream on a plate

This Homemade Chocolate Pie Is One Of My Favorites

 This Chocolate Pie Recipe has been a labor of love. It’s a rich, dark chocolate pudding topped with whipped cream and chocolate shavings. The thick chocolate pudding just melts away in your mouth, and with a bite of the crust and the whipped cream on top- it’s simply the best.

I’ve made quite a few homemade pudding recipes in the past, especially when I wrote my cookbook. It’s a great make ahead, no-bake dessert. When I envisioned what my perfect Chocolate Pie Recipe would be, it was different than anything else I’ve made before.

You’ll Be Surprised At How Easy This Chocolate Pie Recipe Is To Make

This chocolate pudding is made without egg yolks and without gelatin so it’s SUPER easy. Only 7 basic ingredients are needed. It’s cooked on the stovetop and made with dark chocolate, then poured into a blind- baked pie crust.

A white ruffled edge pie plate is filled with a chocolate pudding pie

The tricky part in developing this recipe was adjusting the dry ingredients so that the pudding would be thicker and stable, but not grainy. I hate grainy pudding.

I wanted the flavor to come to life with the melted chocolate, and not to be reliant on cocoa powder for the chocolate flavor. Lastly, there also had to be enough filling to fill the pie dish to the top. No sad, half-filled pies over here!

I’ve lost count of how many times I made this through the past year, but I went through a similar experience with my Cabernet Chocolate Pudding as well.

An overhead photo of half of a chocolate pie

Let me tell you a brief synopsis of the events that culminated once I finally nailed the recipe and it was time to shoot it. It was less than ideal but I was determined to make it happen, tears and all.

  • dropped and broke my favorite teal ceramic pie plate and had to toss the first pie in the garbage
  • got extremely angry at Amazon for delaying the delivering of my new pie plate without proper communication
  • got a speeding ticket as I was rushing to Crate and Barrel late Friday night before they closed (it’s not close to my house)
  • gracefully sprinted across the parking lot with only 2 minutes to spare, because you know I wasn’t leaving empty handed after all that. Purchased 2 pie plates (just in case)
  • oh, and then Amazon delivered my package at 8am Saturday morning instead- which I am returning, out of principle. Someone’s gotta pay for that ticket.

So anyway, I know you probably don’t care but I really just wanted this Chocolate Pie to be perfect for you, which included this white ruffled edge pie plate. Food bloggers are a special breed y’all.

A slice of chocolate pie sitting on a white rimmed plate that has been dusted with cocoa powder

If you’ve never made a chocolate pie or even a homemade pudding before, don’t worry. I will walk you through the step and as well as offer my tips to make the best chocolate pudding. There’s no need to be intimidated!  

How To Make This Homemade Chocolate Pie Recipe

  • You need a 9-inch pie crust, prepared and fully baked. I have a favorite pie crust recipe, but it’s almost too delicate for blind baking, so I use the standard Criso pie crust instead. Crisco has a higher melting temperature, so for pies that require blind baking, it helps prevent the pie crust from shrinking as much. 
  • To blind bake your pie, fill it with pie weights and bake at 400 degrees for 15 minutes or so, remove the pie weights and continue baking until the crust is fully cooked, another 15 or so minutes. The Pie weights help prevent the crust from shrinking
  • For more tips on how to blind bake a pie crust, see Sally’s blog. I even use her dough stripe method and it changed the way my crusts bake!
  • Cool your pie crust completely before filling.
  • Next, we need to make the chocolate pudding. Detailed steps can be found below.
  • Once the pudding is ready, pour it in your baked pie crust and refrigerate it until it sets and its completely cooled.
  • Top with homemade whipped cream and chocolate shavings. 
  • Devour. The end.

A slice of chocolate pudding pie covered in whipped cream and chocolate

How To Make Homemade Chocolate Pudding

  • 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.
  • Start by combining the dry ingredients in a saucepan and whisk over medium heat for about 2 minutes. Do not turn your stovetop up too high, you don’t want to burn the milk
  • Slowly add the milk while whisking the dry ingredients into the milk. Use your whisk to dig into the bottom edges of your saucepan to remove any lumps of flour from the sides.
  • Cook over medium heat, whisking constantly until the mixture starts to bubble and thicken, approximately 10-15 minutes. It shouldn’t be boiling, but just starting to bubble and coat the edges of the saucepan. Then immediately start adding your chopped chocolate.
  • Continue whisking until the chocolate has melted. Then return the pudding to a slow boil. Once it starts to bubble, cook for another 2-5 minutes. It won’t take long after the chocolate is melted.

A picture of the inside of a chocolate pie topped with whipped cream and chocolate shavings

  • Remove the pudding from the heat and whisk in the vanilla extract and butter and stir until the butter is completely melted.
  • Then immediately strain the pudding through a fine sieve, to catch any lumps of flour that did not dissolve. Rinse you sieve and repeat two more times.
  • Immediately cover the surface of the pudding with plastic wrap and poke a couple of holes in the top with a toothpick. This will prevent the skin from forming on top of your pudding.
  • Then allow your pudding to cool for about an hour on the counter before transferring to the cooled pie crust. Cover again with plastic wrap and refrigerate it for 3-4 hours until the pudding is firm.

A gold fork is sinking into the first bite of a slice of chocolate pie

Tips For Making Chocolate Pudding For Pie

  • Use a high-quality dark chocolate bar. It melts down smoother and less oily than chocolate chips. All the flavor is coming from your chocolate, so you want to get good chocolate. I often use Ghirardelli 60% Cocoa chocolate as it’s readily available. I like the dark chocolate because it’s a little less sweet than milk chocolate. 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 stronger chocolate taste, I’d recommend using a Hershey’s Milk Chocolate Bar
  • Do not skip the steps of straining the pudding through the sieve. It’s important to catch the lumps of dry ingredients that did not dissolve. I do the straining 3 times, rinsing the sieve in between. Once into my bowl, once back into the saucepan and then finally in the bowl. 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 so it does not make the crust soggy as it cools.

A close up image of a slice of homemade chocolate pie with whipped cream

How Do I Stop A Skin From Forming On Top Of My Pudding?

Right when you pour the pudding into your bowl (after you’ve strained it), place a piece of plastic wrap directly on the surface of the pudding. Use a toothpick to poke a few holes, allowing some of the air and condensation to escape. Once you pour the pudding into the crust, cover again with plastic wrap.

How Long Does Homemade 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.

Can This Chocolate Pie Be Made 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.

Why Didn’t My Chocolate Pudding Didn’t Set In My Pie?

I have received several comments or emails from people who have made this recipe and their pudding did not set, even after chilling overnight. 

I’ve tried to recreate the issue, but I cannot seem to do that. If cooked properly, following the specified ingredients, you should not have an issue. It’s important that the pudding is thickened at two stages, once when the dry ingredients are incorporating 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.

An overhead shot of a whole chocolate pudding pie

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.

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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 Bayer
  • Prep Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours 30 minutes
  • 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

  • 1 deep dish pie crust, prepared and blind baked

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. Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
  2. Use an electric mixer to beat the heavy cream on high speed until the cream starts to thicken.
  3. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over top of the pudding. 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.

Notes

  • 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.
  • 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
  • If the pudding is completely set and cold, it can be spread in the cooled, baked pie crust
  • Pour the hot pudding into the pie crust could result is a more soggy crust
  • I suggest adding the whipped cream right before serving.
  • Calorie counts are estimated, including a standard butter & flour pie crust, as well as the whipped cream topping
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

Keywords: chocolate pie recipe, easy chocolate pie recipe, the best chocolate pie recipe, chocolate pudding pie recipe, homemade chocolate pie, recipes for chocolate pie, recipe for homemade chocolate pie

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40 Responses
  1. Lisa Barger

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

    1. 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.

  2. 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. 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.

  3. 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!💞

  4. 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. 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. 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

  5. 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. 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. 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

  6. 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 ❤️

  7. 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!

  8. 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. 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.

  9. 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. 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.

  10. 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. 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

  11. 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. 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.

  12. 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??

  13. 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!

  14. 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. 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. 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?

  15. 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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