Dessert

Classic Chocolate Cream Pie Recipe

ByLila Prescott October 10, 2026October 10, 2026

Introduction

Classic Chocolate Cream Pie is a timeless dessert that combines a crisp, buttery crust with a rich, silky chocolate filling. Topped with fluffy whipped cream, it’s perfect for any occasion where you want to impress with a homemade treat.

The image shows a pie with three main visible layers sitting on a white plate placed on a white marbled surface. The bottom layer is a golden-brown crust with a firm but flaky texture, forming a ruffled edge around the pie. Above the crust is a thick, smooth, dark brown chocolate filling that looks creamy and dense. The top layer is a generous amount of white whipped cream with visible soft peaks, sprinkled with small, thin dark chocolate shavings that add texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/2 cups all-purpose flour
1/4 cup powdered sugar

1/2 cup cold unsalted butter
3/4 cup granulated sugar

8 ounces dark chocolate
3 cups whole milk

1 cup heavy cream
1 egg
1/4 teaspoon salt

3 tablespoons cornstarch
3 egg yolks
1 tablespoon butter

1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a food processor, blend flour, powdered sugar, and salt. Add cold butter and pulse until the mixture becomes crumbly. Add the egg and pulse again until dough starts to form. Chill the dough for 30 minutes.

Step 3: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pan, trim excess, then bake for 20 minutes or until golden brown. Let the crust cool completely.
Step 4: For the filling, whisk granulated sugar, cornstarch, salt, and egg yolks in a saucepan. Gradually add milk while stirring. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Step 5: Remove from heat and stir in the chopped dark chocolate, butter, and vanilla extract until smooth and glossy. Pour the filling into the cooled crust.

Step 6: Refrigerate the pie for at least 4 hours to set.
Step 7: Before serving, beat the heavy cream until stiff peaks form. Spread or pipe on top of the chilled pie as a creamy topping.

Tips & Variations

Use bittersweet chocolate for a deeper flavor or milk chocolate for a sweeter version.

For extra crunch, sprinkle chopped nuts or shaved chocolate on top of the whipped cream.
Make the crust ahead of time and keep it refrigerated until ready to fill.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the filling’s texture. When ready to serve, let sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as the filling and whipped cream may separate.

How to Serve

A freshly baked pie with a golden brown crust sits on a white plate. The pie has three visible layers: the bottom layer is a crisp-looking crust, the middle layer is a smooth, dark chocolate filling, and the top layer is a thick, fluffy white whipped cream spread unevenly. Small pieces of chocolate shavings are sprinkled over the whipped cream, adding texture and a touch of dark color. A woman's hand is holding a piece of pie, lifting it slightly. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made pie crust instead?

Yes, a store-bought pie crust can save time and still produce great results. Just bake it according to package instructions before adding the filling.