Old Fashioned Chocolate Cream Pie Recipe

Name: Best Chocolate Cream Pie Recipe
Prep time: 20 min
Ingredients: Homemade Pie Crust; or store bought pie crust; Whipped Cream; ⅔ cup granulated sugar; ⅓ cup cornstarch; ½ tsp salt; 4 egg yolks; 3 cups whole milk; 1 ¾ cups semi-sweet chocolate chips; 2 tbsp unsalted butter; 2 tsp vanilla extract

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This is not your grandma’s chocolate pie, it’s better! Sorry grandma, but I’ve tested and perfected this recipe until I could share the best and easy-to-make recipe that is a chocolate lover’s dream.

a slice of chocolate pie with a bite taken out which is laying on a fork beside the pie slice on a white plate, sitting on top of a blue towel with more pie slices in the background

This recipe for Chocolate Cream Pie is a classic

I’ve taken a tried and true, old fashioned chocolate pie recipe and tweaked it only where necessary to make it the ultimate chocolate dessert for chocolate lovers. One of my favorite things about this pie, other than the rich chocolate flavor, is that it’s one of the easiest pies to make.

This pie comes together with just 10 simple ingredients and 20 minutes of prep, and my easy-to-follow steps below walk you through my fool-proof method. Easy as pie! Keep reading for my best tips and tricks!

a chocolate pie in a glass pie dish sitting on a blue towel with a serving spatula beside it and a plate of chocolate in the background

Best Chocolate Cream Pie Recipe Ingredients

A pie crust and a simple chocolate mixture come together to make the best chocolate pie, with basic ingredients you may already have on hand. Get the full recipe with measurements and instructions in the recipe card below.

Pie Crust: You can use a store-bought crust, but I recommend my easy homemade pie crust.
Whipped Cream: I recommend this homemade whipped cream, but you can also use store-bought.

Pie Filling

Granulated sugar
Cornstarch
Salt
Egg yolks
Whole milk
Semi-sweet chocolate chips
Unsalted butter
Vanilla extract

a slice of chocolate pie being lifted out of a glass pie dish sitting on top of a blue towel with more pie slices on plates in the background

How to make Chocolate Cream Pie

This simple recipe doesn’t require any baking experience and is the perfect recipe to try if it’s your first time making a pie. Get the full recipe with ingredients and measurements in the recipe card below.

Pie Crust

Make or prep pie crust. Follow our Homemade Pie Crust instructions to make a homemade crust. Once the crust is assembled and fluted in the pie pan, place it in the refrigerator to chill for 30 minutes.
Prep oven. Preheat the oven to 400ºF. Rearrange the baking racks so you can put the pie on the bottom rack.
Prep crust. Use a fork to dock the bottom of the pie crust.
Weigh down crust. Line the crust with a large piece of parchment paper. Then use a few layers of aluminum foil to create a bowl shape that fits within the pie pan. Fill the foil with dried beans, rice or granulated sugar. This is to help weigh down the pie crust, preventing bubbles or shrinking.
Pre-bake crust. Place the pie crust on the bottom rack and bake for 20 minutes. After 20 minutes, remove the pie crust from the oven and carefully remove the dried beans, rice or granulated sugar along with the foil and parchment paper. Return to the oven and bake for 5-20 minutes longer or until the crust is golden. A homemade pie crust seems to take longer, while a store bought pie crust seems to only take 5 more minutes.
Cool pie crust. Allow the crust to cool completely before adding the filling. I usually like to blind bake the pie crust in advance.

Pie Filling

a combination of egg yolks and milk being poured over a mixture of cornstarch, sugar and salt in a pot on top of an stove

the filling ingredients for chocolate pie being whisked together in a pot on the stove

Combine sugar, cornstarch and salt. In a medium pot, stir together the granulated sugar, cornstarch and salt. Set aside.
Combine wet ingredients. In a separate bowl, whisk together the egg yolks and whole milk. Gradually whisk the milk mixture into the dry ingredients in the pot.

filling for chocolate pie being cooked in a pot on top of a stove

filling ingredients for chocolate pie in a pot on the counter being whisked

Boil mixture. Set the heat to medium, and whisk the mixture frequently, until the mixture just begins to boil, about 6-7 minutes. The mixture will foam. Remove the pot from the heat. The mixture should have thickened into a pudding-like consistency.

filling for chocolate pie in a pot with chocolate chips and cubes of butter on top and whisk rest inside the pot

filling for chocolate pie being whisked in a pot sitting on a kitchen counter

Add remaining ingredients. Whisk in the chocolate chips, butter and vanilla extract. Use a spatula to scrape the bottom and sides of the pot, fully incorporating everything. Allow the mixture to cool for 10 minutes.

filling for chocolate pie being mixed in a pot sitting on a kitchen counter

a chocolate pie ready to bake in a glass pie dish sitting on top of a granite kitchen counter

Add filling to crust. Pour the pie filling into a blind baked pie crust. Allow it to cool on the counter for 30 minutes. Cover the top of the pie filling with plastic wrap to prevent the pudding from developing a skin. Refrigerate the pie overnight, or at least 6 hours. Before serving, top with whipped cream and chocolate shavings.

Chocolate Cream Pie Recipe Variations

Gluten Free Chocolate Pie: To make this chocolate pie gluten free, you can use my homemade gluten free pie crust.
Try a different pie crust: I prefer this pie with the traditional buttery crust, but you can also make it with any of your favorite crust like graham cracker crust, oreo cookie crust, or any other pre-made pie crust you like.

overheard view of a spread of chocolate pie with a glass pie dish with pie slices in it, two small white plates with pie slices on them and a white bowl of chocolate shavings, all sitting on a blue towel

Homemade Chocolate Cream Pie Tips for Success

For best results, follow these tips:

Stir frequently: Be sure to stir frequently while the mixture is cooking on the stove to keep the right consistency.
Don’t overcook: Cook only until just boiling and then remove from the head. Overcooking can cause the chocolate pudding to crack once cooled.
Slice like a pro: To cut clean slices, use a knife that has been run under warm water and wipe it with a wet paper towel between slices.

a slice of chocolate pie on a white plate with a bite taken out of the pie which is sitting on a fork next to the pie, with the plate on top of a blue towel and more pie slices in the background

How to serve Homemade Chocolate Cream Pie

My favorite way to serve chocolate pudding pie is to top it with fresh whipped cream and chocolate shavings.

Here are some more topping ideas:

Crushed graham cracker crumbs
Mini chocolate chips
Crushed Oreo cookies
Meringue
Fresh berries
Chopped Nuts
Caramel Sauce
Citrus zest
Dusting of cocoa powder

a chocolate pie in a glass pie dish covered in plastic wrap sitting on a blue towel — Before adding the whipped cream topping, cover the top of the pie with plastic wrap so the pudding doesn’t develop a film.

Storing Chocolate Cream Pie

You can store leftover pie (if there is any) covered or in an airtight container in the refrigerator for up to 3 days.

Does Chocolate Pie need to be refrigerated?

Due to the dairy products in chocolate pie, leftover pie should be refrigerated to avoid spoiling.

a chocolate pie in a glass pie dish missing one slice of pie, sitting on top of a blue towel with a serving utensil beside the pie dish

How long does Chocolate Pie last in the fridge?

Chocolate pie will stay good when kept refrigerated for up to 3 days. After that, it may start losing its texture and consistency.

Can you freeze Chocolate Pie?

Chocolate pie freezes well. To freeze, wrap the pie tightly with plastic wrap and then aluminum foil to prevent freezer burn. I suggest labeling it with the date. This pie can be frozen for up to 1-2 months.

When you’re ready to serve the pie, remove it from the freezer and place it in the refrigerator to thaw for about 4-6 hours or overnight. Avoid thawing at room temperature to maintain the pie’s texture.