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Homemade Chocolate Cream Pie Recipe

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I love a good Chocolate Cream Pie, don’t you?  Luscious, creamy and chocolatey…  All my favorite things combined!  This Homemade Chocolate Cream Pie Recipe is surprisingly easy to make and after you’ve tasted it, I’m sure you’ll agree with me that this might be the best Chocolate Pie Ever.  (Thanks, Granny for the amazing recipe!)

Homemade Chocolate Cream Pie Recipe

The Best Homemade Chocolate Cream Pie Recipe

My husband’s birthday is just around the corner, but instead of a cake this year, I made him one of his favorite childhood desserts, a Chocolate Cream Pie.

OK, I actually made several pies…  This chocolate pie for the blog (his pre-birthday pie) and 2 more for the family celebration.  (One chocolate and one other specialty pie, which I’ll be posting at a later date.)

He informed me later, that he prefers a graham cracker crust…  Oh well, that just means next time it will be perfect!

**Update**  The other pie was this lemon cheesecake pie.  It was AMAZING!!!  Definitely check it out.

chocolate cream pie

Other than needing to work on my chocolate curling skills, (these are just a bit sad looking, lol) everything else about this pie was perfect.  

The filling was perfect.  Velvety, decadently rich and with the best chocolate flavor.

Oh, yes…  It was soo good!

how to make a chocolate cream pie

How to Make a Chocolate Cream Pie:

So you might think making a Chocolate Cream Pie from scratch is difficult, but it’s really not!  The recipe is fairly simple; just be aware that the filling in this chocolate cream pie needs at least 8 hours to set, so you will need to plan just a little bit ahead. 

If you put the pie together in the morning, there will be plenty of time for it to set up before dinner.  (As long as you are not eating dinner before 3pm that is!)

To make the pie, you are basically just making a from-scratch, double chocolate pudding, which takes about 10 minutes or so.  The hardest part of the entire recipe is just waiting for the chocolate cream pie to fully chill and set up!

One of the biggest questions I get about the pie recipe is why didn’t my pie set up? I’v got a couple of tips to help you achieve perfect pudding consistancy for your Chocolate Cream Pie.

Cooking Tips for this Chocolate Cream Pie.

  • The most important step in this recipe is to stir almost constantly and bring the pudding to a boil, then reduce heat a bit and continue cooking for 1 to 2 minutes, STIRRING CONSTANTLY, but gently (with your whisk) to keep the mixture from burning or curdling. 
  • Now here is the tricky part: once the mixture reaches the boiling point, the cornstarch activates and only needs to cook another minute or so to thicken.  Cooking for too long or stirring too intensely could cause the starch to break down.  (Read more interesting info about cornstarch here.)
  • Lower fat milk can be subbed, but it will result in a less firm pie. (Which is perfectly ok, it is just slightly harder to serve)
  • The pie needs about 8 hours to fully set up. (Even better is to let it set up overnight.) You can (and I have) serve it sooner, but it will be a bit less firm.

Homemade Chocolate Cream Pie

What kind of crust is best for a chocolate cream pie?

When it comes to choosing a crust for your chocolate cream pie, there are so many choices!  If you don’t mind a little extra work, a homemade pastry pie crust is very good.  (Although I used a frozen pre-made pie crust that I needed to pre-bake for today’s pie.)

You can, of course, make your own graham cracker style crust using chocolate cookies, chocolate graham crackers or regular graham crackers.  Even better you can purchase a premade graham cracker crust as well.  (You can even find the premade ones made with chocolate cookies!)

One tip if using a store-bought crust…   Hopefully, you already know to prick the bottom of the pie crust to prevent the crust from bubbling, but I also recommend piercing the sides in a few spots as well.  Otherwise, it will look like this.  The good news is, the chocolate filling hides any pie crust imperfections!

Chocolate Cream Pie Recipe

Can I Substitute Semi-Sweet Chocolate Chips for the Semi-Sweet Baking Chocolate?

Yes, you can sub semi-sweet chocolate chips for the semi-sweet baking chocolate

Semi-Sweet Chocolate Chips and Semi-Sweet Baking Chocolate squares are basically the same things, just in different forms.

In my opinion, baking chocolate is easier to use since it comes in a premeasured form.  If you do sub chocolate chips you might want to use a weight scale to measure out the ounces.  (I use an old postal/digital scale and a paper plate to do my measuring.)

Can This Pie be Made Ahead of Time?

Yes, you can make a Chocolate Cream Pie about 1-2 days ahead of time. Store covered in the refrigerator.

This Homemade Chocolate Cream Pie

Chocolate lover?  You may also enjoy these recipes:

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This Homemade Chocolate Cream Pie Recipe is so chocolatey, creamy and delicious!

Homemade Chocolate Cream Pie Recipe

  • Author: Jamie Sanders (from Betty Crocker)
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours (+)
  • Yield: 8 servings 1x
  • Category: desserts
  • Method: stove top / fridge


This Homemade Chocolate Cream Pie is luscious, creamy and chocolatey…  The pie is surprisingly easy to make and after you’ve tasted it, I’m sure you’ll agree with me that this might be the best Chocolate Cream pie ever.




  • 2 1/2 cups whole milk
  • 1/2 cup Sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1/4 tsp salt
  • 8 oz semi-sweet baking chocolate, chopped into small pieces (plus a little extra for garnish)
  • (optional: 1 heaping tbsp of Cocoa powder for extra chocolatey-ness)
  • 4 tbs unsalted butter, cut into pieces
  • pre-baked 9 inch pie crust

Whipped cream:

  • 1 cup heavy whipping cream
  • 2 to 3 tbs sugar


  1. In a large saucepan, whisk together milk, sugar, cornstarch, egg yolks and salt over medium heat.
  2. Whisk continuously until thickened and boiling (about 7 to 8 minutes.) Reduce heat a bit and cook for 2 more minutes, stirring constantly (with the whisk.)
  3. Remove from heat and whisk in the chopped chocolate and butter until melted and thoroughly combined.
  4. Pour into pre-baked pie crust.
  5. Let cool on the counter for a bit, cover with plastic wrap then transfer to the fridge and chill until firm.  (At least 6 to 8 hours, preferably overnight.)  You could chill for less, but pie might not be as firm.
Before serving:
  1. Beat 1 cup heavy cream until soft peaks form. (Works best if the cream is very cold and if you can chill the bowl and beaters before using- even better!)
  2. Sprinkle 2 to 3 tablespoons granulated sugar over cream; continue beating until stiff peaks form. Do not overbeat. (I may have over-beat whipped cream just a smidge… Luckily I caught it before it turned into butter!)
  3. Spread over pie and garnish with chocolate curls (or little pieces.)


  • The most important step in this recipe is to stir almost constantly and bring the pudding to a boil, then reduce heat a bit and continue cooking for 2 minutes, absolutely STIRRING CONSTANTLY at then point (with your whisk) to keep the mixture from burning or curdling.
  • Lower fat milk can be subbed, but it will result in a less firm pie. (which is perfectly ok, it is just slightly harder to serve)
  • The pie needs about 8  hours to fully set up.  You can (and I have) serve it sooner, but it will be a bit less firm.


  • Serving Size: 1/8 th of recipe
  • Calories: 530
  • Fat: 34
  • Carbohydrates: 56
  • Protein: 7

Keywords: chocolate, dessert, chocolate cream pie

Looking for a few more scrumptious desserts?  You may also enjoy these:



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  1. Best Chocolate Pie ever tasted !

  2. Yum, yum, yum! So good and SO easy! 🙂

  3. This was amazing. I followed it exactly. It took 15min. Before my pudding began to boil, so I appreciated the times provided to give a guide to follow. I also used 2% milk vs whole milk and it set up perfectly. I did add Hershey’s baking cocoa and used Hershey’s special dark morsels instead of baking chocolate. Perfect recipe this will be my go to recipe. Thank you for sharing.

  4. What kind of cocoa power should be used? I want to make a pastry crust for this. Do you recommend letting it completely cool before pouring in the chocolate filling?

  5. This recipe looks amazing can u substitute the milk for heavy whipping cream?

  6. I decided to make pies for Thanksgiving this year so I made a practice pie over the weekend with your recipe and it was delicious. I did, however, think it was almost too sweet. What do you think removing the additional sugar would do? I might have to do one more practice pie prior to the holidays.

    1. This recipe uses 1/2 cup sugar and 8 oz semi-sweet chocolate. It is entirely up to you how much sugar you’d like to use, but then it would be a different recipe. Feel free to experiment away, and be sure to report back on how your changes go.

  7. Will a milk substitute Like almond milk work?

    1. I have a recipe for a chocolate pudding with almond milk, but it is definitely less firm and more pudding-like here.

  8. Can this be made ahead of time and frozen?

    1. I have not attempted that, so I cannot say yay or nay. My gut feeling is that once and frozen it won’t be the same.

  9. Skyler keller says:

    This looks absolutely amazing! Definitely gonna try this recipe

  10. So good!

  11. Wonderful recipe! I added a heaping teaspoon of instant espresso coffee, that’s it. Was a hit for Mother’s Day!

  12. I made this last week, everyone loved it.

  13. Tastes just like what my mom used to make, thanks for sharing.

  14. hello
    i am going to try to make this pie but had a quick question, what chocolate bar is best for this recipe, does it have to be semi sweet?

    1. I recommend the semi sweet baking chocolate bar for this recipe. An unsweetened or milk Chocolate bar will affect the amount of sugar needed.
      Good luck!

  15. I agree this is the best ever, thanks for the recipe.

  16. I made this for new years, it was amazing!

  17. erika fast says:

    i followed the directions as stated but for some reason it did not set? i have no idea what i did wrong?

    1. Without being there, I have no Idea either? If you try again, make sure you use whole milk and make sure you keep the milk mixture over the heat until thickened.

      Good luck

  18. This looks really delicious. I just made a Peanut Butter cream pie for a friend's birthday but I'm not a peanut butter fan so I'll just have to make this chocolate one for myself haha

  19. This pie looks amazing. My mom loves Chocolate Cream Pies so I can't wait to make this yumminess for her when she comes for her next visit. Thanks for sharing. PINNED!

  20. Hi Jamie! I can't' believe you posted the recipe I've been looking for! It looks fabulous! I can hardly wait to make this for my hubs during the holidays! And your other recipes look just as amazing! Thanks for sharing! Blessings from Bama!