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The Best Classic Chocolate Cream Pie with Silky Filling

A perfect slice of rich chocolate cream pie with a dark crust and generous topping of fluffy whipped cream.
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This recipe guides you through making an old-fashioned chocolate cream pie featuring a rich, velvety chocolate custard filling and a light, homemade whipped cream topping. It is designed to be approachable for the home cook while delivering decadent results.

Ingredients

Scale
  • 1 recipe for a 9-inch flaky pie crust (baked and cooled)
  • 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
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings, for garnish (optional)

Instructions

  1. Prepare your 9-inch pie crust and bake it according to your preferred recipe until golden brown. Let the crust cool completely on a wire rack.
  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 and there are no lumps.
  4. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble. This step is key for a thick, set custard. Continue to cook and whisk for one full minute after it starts bubbling.
  5. Remove the saucepan from the heat. In a small bowl, quickly 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-low heat. Cook, stirring constantly, for 1 to 2 minutes until the custard thickens further. Do not let it boil after adding the yolks.
  7. Remove from heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  8. Pour the hot, silky chocolate filling immediately into the cooled, pre-baked pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours, or until completely chilled and set.
  9. When ready to serve, prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  10. Spread or pipe the fresh whipped cream over the chilled pie filling. Garnish with chocolate shavings if desired. Slice and serve this decadent chocolate dessert immediately.

Notes

  • For an Oreo crust, crush 24 chocolate sandwich cookies and mix with 6 tablespoons of melted butter before pressing into the pie plate. Bake briefly or chill until firm.
  • If you prefer a no-bake chocolate cream pie, you can substitute the stovetop custard with a mixture of cream cheese, powdered sugar, and instant chocolate pudding mix, folded into whipped topping.
  • To guarantee a thick, set custard, make sure you cook the mixture for the full minute after it begins to boil before tempering the eggs.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-cream-pie-recipe-velvet-filling/