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


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


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


  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.


  • 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
75.1 mg
  • Category: Pie
  • Method: Refrigerator
  • Cuisine: American