Forget everything you know about chocolate pie—this takes it to the next level! This dreamy dessert satisfies both a sweet tooth and a chocolate craving. It's basically a two for one! We love how light, airy the whipped cream is with the rich chocolate filling and crunchy crust. Trust us, you'll love it too. Just remember to play fair and share… it won't be easy though!
Want more chocolate pie in your life? try us s'mores pie or us Peanut Butter Hot Fudge Pie.
Why our recipe?
- Made with real chocolate – not cocoa powder – for a rich, decadent taste
- A homemade graham cracker crust adds a buttery crunch to every bite.
- Eggs and heavy cream create a smooth, creamy texture in a custard-like chocolate filling.
When it comes to chocolate cream pie nothing beats a decadent homemade custard with fresh whipped cream. This is the ultimate chocolate pie for chocolate lovers! This chocolate pie is dark, decadent and delicious. Your taste buds scream with delight and before you know it half the pie is gone and you have to explain why there isn't enough for everyone else to get their own slice. You try and point people towards a fruit pie, but you realize that everyone else knows that chocolate is the real dessert here.
Material notes
- Prepare the pie crust: We use our favorite homemade graham cracker crust – it's easy to make! But you can also use a pre-made store-bought crust if you prefer.
- Butter: Either salted or unsalted butter works, but salted works best here to enhance the flavor of the chocolate.
- Unsweetened Chocolate: Unsweetened baking chocolate (usually found in the baking aisle) is ideal for this recipe. A quality brand will shine through.
- Chocolate Chips: We used milk chocolate chips, but semi-sweet or dark chocolate chips work well too.
- Cornstarch: Essential for thickening the filling—don't skip it!
- Heavy Cream: Either heavy cream or heavy whipping cream will work here.
- Egg Yolk: Mix the egg yolks before adding them to the chocolate filling.
- Unflavored Gelatin: Often sold in packets in the baking aisle (Knox is a common brand).
Crust option
The graham cracker crust in this recipe is super easy to make, but if you prefer, you can always opt for the store-bought, ready-made variety. Alternatively, you can use a pastry crust, a chocolate graham cracker crust (you just use chocolate graham crackers), or even a Oreo Crust.
Whipped cream
Stabilized whipped cream is whipped with a bit of gelatin to help it hold its shape for several days, making it our favorite topping for this pie.
If you use canned whipped cream or cool whip, we recommend adding them to individual slices when serving. This type of cream does not hold up well in the fridge and can have a wet, messy appearance.
Tempering egg yolks
Tempering the egg yolks ensures that the yolks will not curdle and cook (creating scrambled egg pieces) when added to the chocolate mixture. To temper your egg yolks, add a scoop (about 1/2 cup) of the chocolate mixture to your egg yolk bowl. Give it a quick and light stir and then quickly add the whole egg yolk chocolate mixture to your hot pan while stirring quickly but gently.
Storage instructions
Refrigerate leftovers Covered with plastic wrap or aluminum foil, up to 3 days. If the whipped cream is already in the pie, use a toothpick to tent the plastic wrap so it doesn't brown the topping.
Freeze pies whole or individual pieces. Once firm, wrap the pie tightly in plastic wrap, then aluminum foil. Store in the refrigerator for up to 2 months. When you're ready to serve, thaw the pie in the refrigerator overnight.
More delicious pie recipes…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
