Chocolate Cream Pie – this classic dessert is made even more tasty with rich homemade pudding, and topped with fresh whipped cream. A decadent pie for any occasion!
I guess you could say I’m a fan of chocolate pie, I’ve posted several different recipes. French Silk Pie is one of my all time favorites, and my Turtle Pie is sinfully delicious as well. I can’t believe it’s taken me this long to post a recipe for pie with chocolate pudding!
Every Thanksgiving I like to try a new pie recipe. Last year I made this from scratch chocolate cream pie, and it was the first to disappear. It is rich and creamy, and the sweet whipped cream is a perfect compliment to the deep chocolate flavor. I was wishing there was leftovers!
Traditional cream pies are made in a pastry shell, so that’s what I used. For me, the flaky buttery crust was a nice contrast, but you could use a graham cracker or oreo cookie crust if you prefer.
HOMEMADE IS ALWAYS BETTER
I’ve had other chocolate cream pies in the past that were made from boxed pudding mix. They were ok, but I didn’t love them. This is the first version I’ve really enjoyed down to the last bite.
Yes, it does take longer to make pudding from scratch, but I think it tastes so much better. In my opinion, it’s worth the extra time, especially for special occasions like Thanksgiving or other holiday gatherings!
HOW TO MAKE CHOCOLATE CREAM PIE
- baked pastry crust (or another crust of your choosing)
- semi sweet chocolate
- unsweetened cocoa powder (I used Hershey’s)
- egg yolks
- whipping cream (or heavy cream)
- powdered sugar
- vanilla extract
Start with a baked crust of your choice that is completely cooled. I used a pastry crust.
You are going to be making a luscious homemade chocolate pudding on the stovetop. After whisking together the dry ingredients in a heavy saucepan, you slowly whisk in the milk, cream, and egg yolks. Cook and stir the mixture over medium heat till it’s thick and creamy.
Next you pour the hot mixture over a bowl of butter and chopped chocolate, then stir till it is all melted. That chopped chocolate adds a depth of chocolate flavor, and also helps the pie set up.
Pour chocolate filling into your cooled pie shell. Cover with plastic wrap and chill for several hours or overnight.
Just before serving, beat the 1 cup of cream till soft peaks form. Beat in the powdered sugar and vanilla. Spread over pie. Garnish with chocolate curls if desired.
Does chocolate cream pie need to be refrigerated?
Yes, cream pies definitely need to be refrigerated! Not only will the cream start to melt and the filling soften, but bacteria from the eggs and dairy will start to form. I don’t like to keep cream pies at room temperature for more than 2-3 hours. You never want to leave a cream pie sitting out overnight.
Leftover pie should be covered and stored in the refrigerator. It’s best fresh, but it will keep for 3-4 days in the refrigerator. The crust will soften up, but the taste is still fine.
I can honestly say this is best chocolate pudding recipe I’ve ever tried. From now on, it will be my go to recipe. It set up perfectly and was easy to slice while still being creamy. Plus the rich chocolate flavor just can’t be beat.
I was in heaven with every bite and was tempted to lick my plate. Can you blame me?
-For a more mild chocolate flavor, you can omit the cocoa powder, or use some milk chocolate chips in place of the semi sweet chocolate chips.
-You can use Cool Whip or Dream Whip in place of the fresh whipped cream, powdered sugar, and vanilla. I’m not personally a fan of Cool Whip, but I think Dream Whip is an ok alternate.
-Feel free to switch out the baked pastry shell for a graham cracker crust, shortbread crust, or chocolate crumb crust. I think all varieties would be tasty!
-Instead of using chocolate curls, you could drizzle chocolate sauce over each slice of pie. I like using my homemade hot fudge sauce, but you can use your favorite recipe, or even store bought sauce. For a festive look, you could even use sprinkles or colorful candies.
MORE TASTY PIE RECIPES:
- Banana Cream Pie
- Buttermilk Pie
- Peanut Butter Pie Recipe
- Butterfinger Pie
- Pumpkin Pie with Sweetened Condensed Milk
- Creamy Chocolate Pie
- Chocolate Pecan Pie Recipe
- No-Bake Rolo Pie
From Scratch Chocolate Cream Pie Recipe
- 1 9" baked pastry shell
- 3 tbsp butter
- 1 1/4 cup semi sweet chocolate chopped
- 2/3 cup sugar
- 3 tbsp cornstarch
- 2 tbsp cocoa powder
- 1/8 tsp salt
- 3 egg yolks beaten
- 1/2 cup whipping cream
- 2 cups milk
- 3/4 cup whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- Combine butter and chopped chocolate in a large glass or metal bowl; set aside
- In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Slowly whisk in the 1/2 cup of cream till mixture is completely smooth. Whisk in the egg yolks.
- Add the milk and whisk till mixture is well blended. Turn heat to medium, cook and stir till mixture comes to a boil. Boil for one minute, stirring constantly.
- Place a strainer over the bowl of chocolate and butter. Pour hot chocolate mixture through the strainer to remove any lumps. Let sit for a couple of minutes, then stir till butter and chocolate are melted.
- Place bowl of pudding in a sink of ice water, stir gently for a few minutes till cooled to room temperature.
- Pour pudding into pie shell. Cover with plastic wrap and chill for several hours or overnight.
- Just before serving, beat the 1 cup of cream till soft peaks form. Beat in the powdered sugar and vanilla. Spread over pie and garnish with chocolate curls if desired.
-For a more mild chocolate flavor, you can omit the cocoa powder.
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Amount Per Serving: Calories: 796Total Fat: 47gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 175mgSodium: 442mgCarbohydrates: 87gNet Carbohydrates: 0gFiber: 4gSugar: 49gSugar Alcohols: 0gProtein: 13g