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The Best Homemade Chocolate Cream Pie with Silky Filling

A perfect slice of chocolate cream pie featuring a thick chocolate layer, topped with whipped cream and chocolate shavings.
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Make this rich, velvety chocolate cream pie from scratch. This recipe focuses on a no-fail chocolate custard filling that sets perfectly, served in a buttery crust and topped with fresh whipped cream.

Ingredients

Scale
  • 1 (9 inch) pre-baked pie crust (or use a Graham cracker or Oreo crust)
  • 1 1/2 cups granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 3/4 cups cold whole milk
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings, for garnish

Instructions

  1. Prepare your pie crust and set it aside to cool completely if you baked it.
  2. In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt.
  3. Gradually whisk in the cold whole milk until the mixture is smooth.
  4. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Let it boil for one minute, continuing to stir. Remove the pan from the heat.
  5. In a small bowl, lightly whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot chocolate mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining hot chocolate mixture. Return the pan to medium heat. Cook, stirring constantly, for 1 to 2 minutes until the filling thickens more and just begins to bubble. Do not let it boil rapidly after adding the yolks.
  7. Remove the pan from the heat. Stir in the butter pieces until melted and smooth. Stir in the vanilla extract.
  8. Pour the hot, silky chocolate filling into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until completely cold and set.
  9. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
  10. Spread or pipe the whipped cream over the chilled chocolate filling. Garnish with chocolate shavings.
  11. Slice and serve this decadent chocolate dessert immediately.

Notes

  • For a no-bake option, use a pre-made Oreo cookie crust instead of baking your own.
  • If you prefer a richer chocolate flavor, substitute 1/2 cup of the milk with 1/2 cup of heavy cream.
  • To make chocolate curls, use a vegetable peeler on a room-temperature chocolate bar.

Nutrition

Find it online: https://cravybite.link/chocolate-cream-pie-silky-filling-recipe/