Homemade Chocolate Cream Pie Recipe
This homemade chocolate cream pie is every chocolate lover’s dream. Rich, silky pudding made with cocoa, cornstarch, and sugar comes together right on the stovetop, then gets poured right into a flaky premade crust and topped with sweet, fluffy whipped cream. Simple ingredients, timeless flavor, pure comfort.
Growing up with Southern parents, I learned that desserts are about more than taste; it’s about creating memories and traditions with family. I’ve made this countless times, and it always delivers that perfectly thick, silky chocolate pudding and creamy whipped topping every time.
| Prep Time | Cook Time/Cool Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 10 minutes/30 minutes | 8 | Beginner + |
Ingredient Notes
Pie crust – For this recipe, I used a regular pre-made pie crust. Use a fully baked, cooled crust so it doesn’t turn soggy.
Sugar – Adds sweetness that balances the deep cocoa, while melting into the pudding for a silky smooth bite. Whisk with cocoa + cornstarch first to prevent lumps.
Egg yolks – Give the pie a rich and custardy texture that makes each slice creamy and decadent. Adding the eggs with the dry ingredients will keep it from scrambling while adding the hot ingredients to the bowl.
Unsweetened cocoa powder – Delivers that bold, bittersweet chocolate flavor and deep, dark color. Sift/whisk well—cocoa clumps easily; cocoa type changes flavor intensity.
Cornstarch – Thickens the filling into a spoonable pudding that holds beautifully in the crust. Needs a gentle simmer to set; stop when it thickens to pudding and briefly holds a spoon trail.
Milk – Creates the smooth, velvety base that carries all the flavors in every bite. Heat gradually and whisk constantly to prevent scorching.
Butter – Adds a glossy finish and a touch of richness that makes the pie extra indulgent. Stir in off heat for a smooth, glossy, sliceable filling.
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Tips
Using these tips, you will have the perfect pie every time.
- Make sure the pie filling is cool before adding the whipped topping, or it will make the topping runny.
- Use a whisk while cooking the pudding to get rid of the lumps. If there are any lumps when the pudding is done cooking, use a hand mixer to blend them out.
- The pie is ideal when enjoyed within 24 hours, as the filling can begin to weep or thicken over time.
- For sharp, neat slices, run a hot knife through the chilled pie. Be sure to dry the knife off each time and clean it between cuts.
- You can use Cool Whip or fresh whipped cream you make at home to top the pie.
Step-By-Step Instructions
Beat the egg yolks in a large mixing bowl, then add the sugar and combine. Next, add the unsweetened cocoa, cornstarch, and salt to the bowl.
Pour the milk into the bowl and mix well with a whisk or an electric mixer.
Add your butter to a medium saucepan and melt it on medium heat. Next, add the cocoa mixture to the saucepan and cook on medium heat until the mixture starts to boil. The goal is a gentle simmer, not a rapid boil. Whisk often because once it starts to thicken, it thickens fast.
Once the pie filling is thick, add the vanilla extract and mix well. Once thick, remove it from the burner. Let the pie filling cool a little before pouring it into the crust.
Pour the pie filling into the crust and place it in the refrigerator to cool. After the pie cools, you’ll need to top it with whipped cream.
And if you really want to make things homemade, add a homemade pie crust with butter and shortening. I like to have it with both because it takes the pie crust to a flavorful, buttery, and flaky state.
Storage, Make-Ahead, And Freezing
You can freeze the pie without the whipped topping for up to three months. Be sure to wrap it in an airtight container or plastic wrap. You will want to thaw it in the refrigerator overnight before adding the whipped topping. Moisture from the filling can soften the crust if frozen for a long time. To avoid that, you can freeze the pudding and add it to the pie crust when ready to serve.
Store the pie in a sealed container or covered with plastic wrap in the fridge for up to four days.
The pie (without whipped topping) can be made a day in advance. Just top with freshly whipped cream and garnishes right before serving for the best texture and presentation.
Other Southern Dessert Recipes You’ll Love
- With warm spices and that earthy sweetness, this southern sweet potato pie tastes just like something grandma would’ve made for the holidays.
- This smooth and rich chocolate pie recipe has a silky cocoa filling that melts in your mouth with every bite.
- The creamy texture and toasted coconut topping on this coconut cream pie make it feel like a tropical treat in pie form.
Chocolate Cream Pie Recipe (Homemade)
Ingredients
- Premade pie crust baked
- 1 1/2 cups white granulated sugar
- 3 egg yolks beaten
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 1 Tablespoon butter
- 2 teaspoons vanilla extract
- Whipped topping such as Cool Whip
Instructions
- Bake a premade pie crust according to the directions.
- Beat the egg yolks in a large mixing bowl.
- Add the sugar and mix well.
- Add the unsweetened cocoa, cornstarch, and salt and mix well.
- Pour the milk into the bowl and whisk until the lumps are gone.
- Melt the butter in a medium saucepan on medium heat.
- Next, pour the cocoa filling into the saucepan and cook until thick and boiling, stirring often with a whisk.
- Add the vanilla extract and mix.
- Remove from heat and allow it to cool for a few minutes.
- Pour the filling into the pie crust and refrigerate until cool.
- Top with whipped topping.
The printable recipe doesn’t say when to add the vanilla extract. I added it to the mixture after I took the saucepan off the stove and let the filling cool a bit. Also, beware of chocolate spatters when using mixer to combine ingredients! I had to clean the kitchen counter, wall and myself after making a mess! Good thing this is such a delicious pie filling so I will most likely make it again!
Love this recipe! Have made it twice in one week.
Only question if I’m missing when to add vanilla…? I just add to chocolate mixture while thickening.
Hi Jacquette, so glad you love the recipe! Sorry about that.You do add it toward the end. When the pudding is thick and you’re done cooking, add the vanilla extract then and stir. I fixed it in the recipe card. Thank you!
I sifted the cocoa powder to avoid lumps. The perfect chocolate pie! Delicuous!
Always a great idea!
I usually do not stop to leave reviews on a recipe- but I have to hear. I grew up in Texas, and my grandma made homemade chocolate pies for every holiday and they were my absolute favorite. I couldn’t wait for her to make those pies! As I got older, I asked her for the recipe, but she always told me she doesn’t use recipes- she just knows everything by heart, and measures it by sight so she wouldn’t know how much of each ingredient to write down for me. I moved out of state without ever nailing down that recipe, and now she has passed away. They just don’t sell these pies in stores- it’s always French silk and completely not the same.
So, to get to the point here, tomorrow is thanksgiving and I am cooking for just myself, husband, and our daughter. I’m always nostalgic for pecan pie and this specific chocolate pie. I decided to try to find a recipe and give it a shot. This has to be the closest recipe to what my grandma made. Even the process of cooking it seemed familiar, I remember her always bringing the chocolate to a boil and saying something about the trick being not to leave it boiling for long. It smelled the same, licking the spoon tasted the same. I haven’t even eaten this pie yet but I know this is it!
Thank you for this recipe. I have bookmarked it, and I better write it down too!
This honestly makes my heart so happy to hear this. I love that this brought back memories for you! Thank you so much for coming here and sharing!
excellent
Thank you!