The hardest part of this rich and creamy chocolate cream pie recipe is trying not to dig in before it’s set. Made with dark chocolate, cocoa powder and sweetened condensed milk, this easy dessert is perfect for any family or holiday gatherings!
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Best Homemade Chocolate Pie
This old-fashioned chocolate pie with homemade whipped cream topping goes out to the chocolate lovers, the pie lovers, and lovers of all things easy desserts! This pie is served chilled so naturally it makes an appearance on several occasions during the summer months, but the rest of the year, it’s never too far away.
Instead of using chocolate pudding, I make the filling for this pie with dark chocolate chips, cocoa powder, espresso powder, and sweetened condensed milk which gives it a rich and creamy consistency. Then it’s topped with a vanilla whipped topping and chilled for at least 4 hours. This is one that takes a little planning ahead with time and space in the freezer, but even still it’s incredibly easy to make and worth the wait!
More pie recipes you’ll want to try this season are this easy banana pudding pie, strawberry pie, and my no-bake key lime pie.
Chocolate Pie Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Pie crust – You’ll need one 9-inch pie crust. I have a great homemade pie crust I like to keep handy for this very reason. Any refrigerated or frozen store-bought crust works too.
- Dark chocolate chips – I prefer to use dark chocolate because the sweetened condensed milk adds plenty of sweetness, but if you want to use milk chocolate or semi-sweet chocolate, go for it.
- Heavy whipping cream – Make sure it stays cold right up until you use it. Do not substitute the heavy cream for anything low fat. It won’t turn out the same.
- Unsweetened cocoa powder – Be sure it’s unsweetened, otherwise this pie will be too sweet. Either natural or dutch processed will work.
- Vanilla extract – A flavor enhancer that pairs well with chocolate.
- Salt – Just a bit for flavor balance.
- Instant espresso powder – Espresso powder enhances the rich chocolate flavor even more. It is completely optional, but highly recommended!
- Sweetened condensed milk – This is what brings the filling together in a smooth velvety chocolate filling that is easily pourable.
- For the whipped topping – Cold heavy cream, vanilla instant pudding mix (to help stabilize it), vanilla bean paste (optional).
Variations/ Substitutions
1. Swap the vanilla instant pudding mix for a different flavor. Cheesecake or butterscotch would be delicious options.
2. Hershey’s special dark cocoa is what I use, but use whatever you have on hand.
3. Use a different pie crust. A graham cracker crust, chocolate cookie crust, or Oreo cookie crust instead of a traditional pie shell.
4. Garnish your creamy pie with chocolate shavings and fresh raspberries for added presentation.
How I Make Chocolate Cream Pie
This easy chocolate pie recipe is great to make ahead and keep in the freezer when you need something fast and delicious!
Prepare the pie crust
Bake the pie crust in a pie pan according to package directions and allow it to cool completely. (or use your favorite homemade crust recipe).
Make the pie filling
Step 1 – Heat chocolate chips for 1 minute, stopping halfway to stir. Then, remove from the microwave and stir until all the chocolate is melted. The bowl will be warm enough to continue to melt them typically. But repeat for 15 -20 seconds if necessary. Set it aside.
If you prefer to use a double boiler to melt the chocolate, you can. Be very careful not to overheat the chocolate or it can seize and become too thick.
Step 2 – Beat cold heavy whipping cream in a large mixing bowl with an electric mixer until soft peaks form. Add in the cocoa powder, vanilla extract, salt, and espresso powder. Beat on medium speed until stiff peaks form.
(Use a stand mixer with the whisk attachment if you prefer it over the hand mixer).
Step 3 – Then, use a rubber spatula or wooden spoon to gently stir in the cooled melted chocolate and sweetened condensed milk until just barely combine.
Step 4 – Pour the mixture into the pie shell and chill it for a minimum of 4 hours.
Step 5 – Pour cold heavy cream, pudding mix, and vanilla into a large bowl and beat to stiff peaks.
Step 6 – Slather the whipped cream across the top of the pie (or pipe the whipped cream around the edges of the pie) and garnish with shaved chocolate curls or chopped chocolate if desired. Enjoy!
Tips
Chill the bowl and beaters before whipping the cream. This will help it get to stiff peaks faster.
The pie will need to chill for AT LEAST 4 hours, but if you’re in no rush, it can be made ahead and chilled overnight.
How to Store Leftovers?
Refrigerate: This pie will last up to 2 days in the fridge. If you’re going to make the whole pie ahead of time, feel free to make it up to 48 hours in advance.
Freeze: Keep frozen for up to 3 months. Thaw in the fridge before serving.
FAQ’s
Throw 2 cups of regular or chocolate graham crackers crumbs or 24-25 whole Oreo cookies into a food processor and pulse until fine crumbs. Mix with 4-5 tablespoons of melted butter until it forms a wet sand. Transfer to pie plate and press down with your fingers. Chill in the fridge for a bit to set.
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Chocolate Cream Pie
Ingredients
For the Pie
- 9 inch pie crust homemade, refrigerated, frozen or store bought
- ½ cup dark chocolate chips
- 2 cups heavy whipping cream cold
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon instant espresso powder optional
- 14 ounces sweetened condensed milk 1 can
For the Whipped Topping
- 1 ¼ cups heavy whipping cream cold
- 2 tablespoons instant pudding mix
- 1 tablespoon vanilla bean paste optional
Instructions
For the Pie
- Bake the pie crust according to package directions and allow it to cool completely. (or use your favorite homemade crust recipe).9 inch pie crust
- In a microwave safe bowl, add the dark chocolate chips and heat on 60% power level for 30 seconds, then stir and repeat for an additional 30 seconds. Then remove from the microwave and stir until completely melted and set aside to cool. (be careful not to overcook them or they will seize and become too thick).½ cup dark chocolate chips
- In a large mixing bowl, add the cold heavy whipping cream and beat until soft peaks form. (You can also use the bowl of a stand mixer fitted with the whisk attachment).2 cups heavy whipping cream
- Add in the cocoa powder, vanilla extract, salt, and instant espresso powder to the whipped cream and beat on medium speed until stiff peaks form.¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ teaspoon instant espresso powder
- Add in the cooled melted chocolate and the sweetened condensed milk and gently stir it in with a rubber spatula or wooden spoon until just barely combined.14 ounces sweetened condensed milk
- Pour the chocolate mixture into the cooled pie shell and place it into the refrigerator for at least 4 hours to set.
Make the Whipped Topping
- In a mixing bowl, add the heavy cream, pudding mix, and vanilla and beat until it has stiff peaks. (use a stand mixer fitted with the whisk attachment if you’d like).1 ¼ cups heavy whipping cream, 2 tablespoons instant pudding mix, 1 tablespoon vanilla bean paste
- Once the pie has set, top it with the stabilized whipped cream and garnish with shaved chocolate if desired.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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