Rich, creamy, and silky, this Chocolate Cream Pie is a chocolate lover’s dream. A smooth chocolate filling is folded with whipped cream and topped with more whipped cream for an easy, crowd-pleasing dessert.
If you enjoy chocolate desserts, try Chocolate Mousse, Chocolate Crinkle Cookies, or a Double Chocolate Bundt Cake for more decadent treats.
My Favorite Chocolate Pie
I’m officially declaring it pie season. While I often reach for fruit or lemon pies, this Chocolate Cream Pie is a welcome change and a true chocolate lover’s delight.
This pie is rich, deeply chocolatey, and wonderfully smooth. The filling is creamy and silky, then lightened with whipped cream so it’s indulgent without being overly heavy.
Everyone should have a reliable chocolate pie recipe on hand — this one is mine.
Ingredients
Sugar – Use regular granulated sugar.
Cornstarch – Thickens the filling.
Salt – Enhances the flavors.
Milk – 2% works well; whole milk is also fine. Avoid skim for best texture.
Chocolate Chips – Semi-sweet is recommended for balanced flavor.
Egg Yolks – Use yolks only (save whites for meringues or other uses).
Cream Cheese – Full-fat, softened for a smooth finish.
Heavy Whipping Cream – Needed for both filling and topping.
Vanilla Extract – Use real vanilla for best taste.
Pie Crust – A fully baked and cooled crust is required.
How to Make Chocolate Cream Pie
Start by making the chocolate filling
- Combine sugar, cornstarch, and salt in a saucepan.
- Whisk in the milk until smooth.
- Add the chocolate chips and the egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and whisk in the cream cheese until fully incorporated.
- Cover the surface with plastic wrap and refrigerate until completely cool.
Lighten the filling with cream
- When the filling is cooled, whip 1 1/4 cups of heavy cream with vanilla until soft peaks form.
- Fold about one-quarter of the whipped cream into the chocolate to lighten it, then gently fold in the remaining whipped cream until uniform.
- Spread the filling into the cooled pie crust.
- Cover the pie and refrigerate. I like to place plastic wrap directly on the filling to prevent a skin.
Top the pie
Once the pie is thoroughly chilled, finish with a whipped cream topping.
- Whip the remaining 3/4 cup heavy cream with 1/2 teaspoon vanilla until stiff peaks form.
- Remove the pie from the refrigerator and discard the plastic wrap.
- Spread the whipped cream evenly over the top.
- Optionally dust with cocoa powder or add shaved chocolate for garnish.
Tips and Tricks
- Use a reliable basic pie crust recipe and bake it fully before filling.
- Patience matters: allow the filling to cool and chill the assembled pie for at least 6 hours, preferably overnight. This makes it a great make-ahead dessert.
- The whipped cream on top is unsweetened in this version because the filling is sweet. If you prefer, add powdered sugar to sweeten the topping.
- Store leftovers covered in the refrigerator for several days; the pie holds up well when chilled.
Troubleshooting
Runny filling:
If your filling seems too loose, cook it a little longer until it thickens to a pudding-like consistency before adding the cream cheese. The filling should be noticeably thick before chilling.
Cream cheese not smoothing:
If small bits of cream cheese remain, the most likely cause is adding it when the filling was too cool. Whisk longer, or use an immersion blender briefly to fully incorporate it. Any tiny bits usually blend away after folding in the whipped cream and chilling.
More Favorite Pie Recipes
Try other favorite pies such as Sweet Potato Pie with Marshmallow Coconut Meringue, Lemon Meringue Pie, Classic Pecan Pie, Coconut Cream Pie, or Key Lime Pie for seasonal variety.
Chocolate Cream Pie Video
Tools I Used
A standard pie dish works well. Use a good whisk to ensure the filling is smooth, and a hand mixer or stand mixer to whip the cream for best results.
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Chocolate Cream Pie
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Ingredients
Pie
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 cup milk
- 1 cup semi-sweet chocolate chips
- 2 egg yolks slightly beaten
- 3 oz cream cheese softened
- 1 1/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 fully baked pie crust cooled
Topping
- 3/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
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In a medium saucepan, combine sugar, cornstarch, and salt. Slowly whisk in the milk. Add chocolate chips and egg yolks. Cook over medium heat, stirring constantly, until thickened.
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Remove from heat and whisk in the cream cheese until melted and smooth.
-
Cover the surface with plastic wrap and refrigerate until cooled, about 1 hour.
-
Whip 1 1/4 cups cream with 1 teaspoon vanilla until soft peaks form. Fold into the cooled chocolate filling.
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Pour the filling into the cooled pie crust, cover, and refrigerate for 6 to 8 hours or overnight.
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When ready to serve, whip the remaining 3/4 cup cream with 1/2 teaspoon vanilla until stiff peaks form and spread over the pie. Garnish as desired.
Video
Recipe Notes:
Nutrition information is an estimate and can vary by ingredients and portion size.
Nutrition Information
Calories: 574kcal