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Chocolate Cream Pie

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Chocolate Cream Pie

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With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream.

Chocolate Cream Pie

My dad was a serious chocoholic. This chocolate cream pie was his all-time favorite dessert, and I used to make it for him every year on Father’s Day. My 19-year-old son, Zach, took after my dad in the dessert department, and has requested this pie for his birthday since he was a little boy. Needless to say, the pie is a family favorite and shows up in a lot of our family photos! With its chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it is truly a chocolate lover’s dream. The crust is made with Nabisco chocolate wafers, which aren’t always easy to find. Oreo thins make a great substitute (and there’s no need to remove the filling). Be sure to plan ahead because the filling needs at least eight hours to set up before serving.

What You’ll Need To Make Chocolate Cream Pie

how to make chocolate cream pie

Step-by-step Instructions

Begin by making the crust. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment.

how to make chocolate cream pie

Pulse until the cookies are finely crushed.

how to make chocolate cream pie

Pour the crumbs into a pie pan.

how to make chocolate cream pie

Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

how to make chocolate cream pie

Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.

how to make chocolate cream pie

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.

how to make chocolate cream pie

Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook — whisking constantly, especially around the edges — for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.)

how to make chocolate cream pie

Turn off the heat, then immediately add the chopped chocolate, butter and vanilla extract.

how to make chocolate cream pie

Whisk until smooth.

how to make chocolate cream pie

Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.

how to make chocolate cream pie

Up to three hours before serving, place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far.

how to make chocolate cream pie

Spoon the whipped cream over the filling.

how to make chocolate cream pie

Spread the whipped cream, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.

Chocolate Cream Pie

Photo by Our Salty Kitchen

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Chocolate Cream Pie

With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream.

Servings: 8-10

Ingredients

For the Crust

  • 28 Nabisco Chocolate Wafers (or 1½ cups finely crushed crumbs)*
  • ⅓ cup sugar
  • 4 tablespoons unsalted butter, softened

For the Filling

  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 ounces bittersweet chocolate, best quality such as Ghirardelli
  • 2 ounces unsweetened chocolate, best quality such as Ghirardelli
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup chilled heavy whipping cream
  • 1 tablespoon sugar
  • 1 ounce bittersweet chocolate, grated or shaved

Instructions

For the Crust

  1. Preheat the oven to 375 degrees.
  2. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of ¼-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

For the Filling

  1. Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.
  2. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined.
  3. Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.

For the Topping

  1. (Up to 3 hours before serving) Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
  2. *Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos. If you can't find them, crushed Oreo thins make a good substitute.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 663
  • Fat: 43 g
  • Saturated fat: 24 g
  • Carbohydrates: 67 g
  • Sugar: 49 g
  • Fiber: 3 g
  • Protein: 9 g
  • Sodium: 367 mg
  • Cholesterol: 172 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I think this is probably the best dessert recipe out of all your dessert recipes and your dessert recipes are outstanding! The chocolate cream is so decadent, rich, creamy and smooth. The whipped cream is a delicate treat on top and that cookie crust is insane! My family enjoyed every bite and it was finished on the same day. Thanks so much for these recipes!

    • — Renee on September 27, 2022
    • Reply
  • Hi Jen,
    Making the chocolate pie for friend’s birthday.
    Question: Can the choc. wafer crust be made more like graham cracker crust texture so it is easier to cut through?
    Thanks so much, Rose

    • — Rose Kidd on September 26, 2022
    • Reply
    • Hi Rose, you could press the crust down a bit less firmly if you’d like. Also, if you’d like to use a graham cracker crust, that’s fine too. Hope that helps!

      • — Jenn on September 28, 2022
      • Reply
      • Hi Jenn,
        Took your suggestion about not packing the crust too much and it came out perfect!!!
        Thanks so much, Rose

        • — Rose Kidd on October 1, 2022
        • Reply
  • This was far and away the best chocolate pie that I’ve ever tasted (much less made). As Ghirardelli bittersweet chocolate bars come in a 4 oz. size, I ‘borrowed’ 1 oz. left over from the unsweetened chocolate bar used in the recipe. Every single recipe I’ve made from your site and your books has been superlative, and this one was no exception. Thanks for making us all look so good in the kitchen, Jenn.

    • — John M. on September 17, 2022
    • Reply
  • Jen! We won 2nd place at the Northwest Montana Fair Great American Pie Baking Contest with this chocolate pie recipe. First place went to a young girl who added huckleberry sauce to top her pie- so it was an interpretation situation. I’m sure if the contest had been strictly classic chocolate pie that we would have come in 1st. This is my 12th year entering pies to this contest and this is the best I have ever placed. When I collected my prize (a $200 gift certificate at local restaurant), the fair director asked my secret and I said “food blogger, Jen Segal.” He just stared at me. I don’t think he was expecting an answer like that. Lol! Thank you for being my secret weapon for years and making me look like a rockstar with each and every perfected recipe I try. Making your recipes is so fun and rewarding. You are truly a master.

    • — Mel Francis on September 13, 2022
    • Reply
    • 💗

      • — Jenn on September 13, 2022
      • Reply
  • Love all your recipes, Jen
    This pie was incredible!!!

    Used 4 instead of 5 ounces bittersweet, delicious

    • — Rose Kidd on September 6, 2022
    • Reply
  • Hi Jenn –
    I’ve made both the chocolate cream pie and the key lime pie and they’re both absolutely amazing!
    I noticed that the whipped topping for the key lime pie calls for confectioner’s sugar and the one for the chocolate pie calls for regular sugar. Just curious – if there’s a reason behind it? Again, they’re both absolutely delicious; just wondering. Thanks a bunch!

    • — Karen Lynch on August 31, 2022
    • Reply
    • Hi Karen, So glad you like both pies! No, there’s no scientific reason for the different kinds of sugar — either one will work in either recipe.

      • — Jenn on August 31, 2022
      • Reply
  • How much sugar is needed? The the quantity box Is marked with an X “cup”

    • — Theresa Murphy on July 28, 2022
    • Reply
    • Hi Theresa, I’m sorry — I will have my developer fix it! You’ll need 1/3 cup of sugar for the crust and 2/3 cup of sugar for the filling. Hope you enjoy!

      • — Jenn on July 28, 2022
      • Reply
  • Can I freeze the pie without the topping?

    • — Celeste on July 24, 2022
    • Reply
    • Hi Celeste, I wouldn’t recommend it — sorry!

      • — Jenn on July 25, 2022
      • Reply
  • I made this for a pie tutorial night and it was a hit. It tastes so much better than other chocolate cream pies……in Idaho you can find the chocolate wafers at Fred Meyers and Albertsons.

    • — Tara on May 11, 2022
    • Reply
  • Hi Jenn I forgot to ask is there a reason you make the crust with softened not melted butter?
    Thanks

    • — Chris on April 8, 2022
    • Reply
    • Hi Chris, you can go either way here; either softened or melted butter will work.

      • — Jenn on April 12, 2022
      • Reply
  • My glass Pyrex pie dish is 9.5 inches. Do you think I need to increase the crust amount? I feel the filling will be enough but not sure.

    • — Chris on April 8, 2022
    • Reply
    • Hi Chris, I think you should be fine with the recipe as-is. Enjoy!

      • — Jenn on April 12, 2022
      • Reply
  • Hi Jenn!
    I just made this and I couldn’t get it to thicken at all on the stove top-it was really runny when I put it in the fridge just now. Wondering if I whisked too much? I didn’t forget the corn starch but I did use a slightly thinner whole milk from our local creamery.

    • — Cathy on March 11, 2022
    • Reply
    • Hi Cathy, I don’t think whisking would cause the problem. Did it bubble up? You do need whole milk for it to thicken properly, but I’m surprised that it didn’t thicken at all, even with the lighter milk. Did you make any adjustments to the recipe?

      • — Jenn on March 11, 2022
      • Reply
  • Perfect and so easy!

    • — Gloria on March 7, 2022
    • Reply
  • Well Jenna: I tried this at my grand daughter request. So I figure give it a whirl after the two great successes ( NY Cheesecake & strawberry short cake) how can I go wrong. Everybody grand daughter included thought it was great. Thanks My next challenge is the chocolate mousse

    • — Hendrik Berkhof on February 25, 2022
    • Reply
  • I made this for Christmas Eve dessert 2021. It was just heaven. It was so incredibly smooth and rich.
    I used Scharffen Berger unsweetened chocolate and Godiva bittersweet chocolate chips. Served with more whipped cream than the recipe suggests and delicious fresh raspberries. Swoon worthy!

    • — Patty on January 3, 2022
    • Reply

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