This pie is perfect for chocolate lovers like our Chocolate Pecan Pie, S’Mores Pie, and Frozen Butterfinger Pie.
We Love This Personal Fav!
Is there anything better than a slice of homemade pie? I love just about any made-from-scratch pies (like our Pecan Pie, Apple Pie, and Pumpkin Pie), but throw in some chocolate and I’m pretty much in heaven! Here’s why chocolate cream pie is a favorite:
Rich & velvety. Two types of chocolate are combined to create a smooth and creamy filling that makes for an incredible flavor! Customizable. From the crust to the topping, change it up each time you make it (regular Pie Crust, Oreo Pie Crust, Graham Cracker Crust)! Showstopper. This visually stunning tastes as good as it looks!
Ingredients
1 baked pie shell – Use a store-bought pie crust, our Homemade Pie Crust Recipe, Oreo Crust, or a Graham Cracker Crust. unsalted butter semi-sweet chocolate chips sugar cornstarch salt cocoa powder – Use natural or Dutch-processed unsweetened cocoa powder to make the chocolate pie filling. milk – Use whole milk for the creamiest texture. egg yolks Whipped Cream – heavy whipping cream, powdered sugar, vanilla extract
How to Make Chocolate Cream Pie
Assemble Your Pie
Storing Your Pie
Make ahead of time. Add a thin layer of Whipped Cream to help keep the pie from drying out. Cover pie with plastic wrap and refrigerate for 2-3 days. STORE. Keep leftovers in the pie plate or in individual containers. Press plastic wrap over the pieces to help keep the exposed chocolate filling from developing a thick skin on top. FREEZE. While the texture is best when freshly made, this chocolate cream pie recipe is freezable. Wrap it with plastic wrap and then foil. Freeze it for up to 3 months. Thaw in the fridge before serving.
Recipe Video Recipe Video
