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Chocolate Cream Pie Recipe

Chocolate Cream Pie is a fantastic, made-from-scratch pie with no pudding mixes. The homemade custard is creamy and rich, and once you taste it, you’ll never go back to the other kind.

Chocolate Cream Pie

Chocolate Cream Pie Recipe

 This delectable recipe for a made-from-scratch Chocolate Cream Pie is homemade, down to the pudding itself! You make your own custard, melt in the chocolate, and put it all into a pre-baked pie crust. Then it gets topped with some vanilla-spiked whipped cream and served cold for a rich, incredible dessert that even the “I don’t love chocolate” people in your life will want a slice of!

We like making this recipe for holidays and parties. A little slice goes a long way when it comes to rich homemade chocolate pudding pie, and on a pie table it is perfect next to a fruit pie or something like this Blackberry Crisp.

Get all of my easy dessert recipes here!

Chocolate Cream Pie from

Chocolate Cream Pie shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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  • All-purpose flour
  • Salt
  • Butter
  • Butter-flavored shortening
  • White sugar
  • Cornstarch
  • 2% milk
  • Egg yolks
  • Unsweetened chocolate
  • Butter
  • Vanilla
  • Heavy whipping cream
  • Powdered sugar
  • Vanilla
  • Mini milk chocolate chips

Try our Traeger Pumpkin Pie!

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How to make Homemade Chocolate Cream Pie

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Start by putting 1 1/4 cups of flour into a bowl. Now cut up 1/4 cup of COLD butter, and 1/4 cup of COLD butter-flavored shortening into dice-sized chunks. I buy the sticks for this sort of thing. They also come in handy when you are deep frying things. YUM.

Toss these into the flour, and also toss in 1/4 tsp salt.

Now, using your fingers, squish the butter and shortening down into smaller pieces until they are about marble-sized chunks. You can flatten them out a bit, too. What you want is smaller pieces of butter mixed into the flour, but not incorporated into the flour. The chunks of butter and shortening are what create the flaky layers.

Now take 1/4 cup of water and toss some ice cubes in it. Let this sit for 10 minutes, and while it is sitting put your bowl of flour/butter/shortening right into the freezer to chill for a bit.

When the 10 minutes is up, remove the bowl from the freezer and slowly pour some of the water into the flour/fat mixture. Stir it around with a fork, continuing to slowly add water until the mixture starts coming together into a ball. You want it to be slightly crumbly, but able to stick together.

You might need slightly more, or slightly less water.

Now dump the content out onto a lightly floured counter, press into a disc, wrap in plastic wrap, and put in the fridge for 30 minutes to an hour. Longer is okay too.

Next you are going to unwrap the disc on a lightly floured surface, press down slightly, and then roll out into a large circle.

One thing that helps me is stopping after a couple of rolls and reshaping into a round shape. You can also seal any cracks that may form on the edges during the rolling process.

When the crust is about 1/4 inch thick, roll it up onto your rolling pin and then gently put it into the pie plate. For a single crust pie like this one, trim the edges to about 1/2 inch off the edge, and then fold under the sides and crimp.

#Chocolate #Cream #Pie from
#Chocolate #Cream #Pie from


Blind bake

There are all sorts of fancy things you can buy to blind bake a pie crust, but here I use some parchment paper and two pounds of dried beans. This keeps the bottom from bubbling up and the sides from slouching down during the baking process.

Put your crust into a preheated 425 degree oven for about 15-18 minutes, or until the sides begin to brown. (Individual oven vary wildly. Start checking all recipes you make about 5 minutes prior to the listed time just to be sure.)

Once the side begins to brown, carefully remove the crust from the oven and remove the parchment and beans from the crust. Put it back into the oven, reduce the heat to 375, and continue baking until golden brown.

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#Chocolate #Cream #Pie from


Prep Custard

Start mixing up your custard while the pie crust bakes.

To make the custard, place the sugar, flour, cornstarch and salt into a medium sauce pan. Stir them up to combine them well.

Place your egg yolks and milk into a bowl and whisk very well until the yolks are fully incorporated into the milk. Slowly pour the milk/eggs into the flour mixture, whisking to make sure no lumps form.

Next, chop up your chocolate. Don’t wait like me thinking I could chop it while the custard heated and ALMOST burn and wreck the custard because you are trying to chop chocolate AND stir custard. Not smart. Set the chocolate aside.

#Chocolate #Cream #Pie from
#Chocolate #Cream #Pie from


Cook custard

Heat your custard mixture over medium heat, stirring constantly. Once this gets heated up a bit it goes quite fast. Make sure you are stirring well and scraping the bottom. Once the mixture is thickened, remove it from heat.

Now stir in your chocolate, butter, and vanilla. Mix well until the chocolate is melted fully. Pour the chocolate into your pie crust, cover, and put in the fridge to cool.

#Chocolate #Cream #Pie from
#Chocolate #Cream #Pie from



You are going to want to chill this overnight ideally. I made this the same day we served it, and I have to say that I preferred it the next day when it was FULLY chilled.



After it is chilled, whip up your cream and sugar until stiff peaks form, and then spread it over the chocolate. Want a lower-sugar option? You can use this recipe for low-calorie whipped cream instead!

Toss on some mini chocolate chips, and chill until you are ready to serve it! You could serve it immediately at this point, but I am a stickler for consistency and prefer this to be all the same temperature.

This No Bake Cherry Cheesecake Fluff Pie is a great!

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Chocolate Cream Pie
Yield: 8 servings

Chocolate Cream Pie

Chocolate Cream Pie from

This homemade chocolate cream pie is rich, deliciously chocolatey, and topped with a sweet whipped cream topping that balances out the chocolate in a way that is a little dangerous. At least for me.

Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes



  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, diced
  • 1/4 cup cold butter flavored shortening, diced
  • 1/4 cup ice water


  • 1 1/4 cups white sugar
  • 2 TBSP all-purpose flour
  • 3 TBSP cornstarch
  • 1/4 tsp salt
  • 2 cups 2% milk
  • 4 egg yolks
  • 4 oz unsweetened chocolate, chopped
  • 2 TBSP butter
  • 2 tsp pure vanilla

Whipped Cream:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla


  • Mini milk chocolate or semisweet chips


  1. Preheat oven to 425.
  2. Place flour into a bowl with salt and diced butter and shortening. Using your hands, crumble and squish the fats into pea and marble sized pieces. Place into the freezer, and get 1/4 cup of water, place ice cubes in it, and set aside.
  3. After 10-15 minutes, remove flour/fat mixture from freezer, and using a fork slowly stir in the ice water until the dough starts coming together. Target consistency is slightly crumbly but able to be pinched together and hold. Pour mixture out onto a lightly floured surface and form into a disc. Wrap in plastic wrap and chill for at least 30 minutes to an hour.
  4. Roll out pie crust to 1/4 inch thick, place in pie pan, line with parchment and fill with pie weights and blind bake until edges are golden brown. Carefully remove pie weights and parchment and place back into oven, reduce heat to 375, and continue baking until entire crust is golden brown.
  5. While the crust is baking, place the custard sugar, flour, cornstarch, and salt into a medium sized saucepan. Whisk together egg yolks and milk in a separate bowl until fully combined, and the slowly pour into flour mixture, whisking while pouring, until no lumps remain. Chop chocolate.
  6. Turn stovetop heat to medium, and heat the custard mixture stirring constantly until it is thickened. Remove from heat and stir in chocolate, butter, and vanilla.
  7. Pour into prepared pie crust and chill for 1-2 hours.
  8. Prepare whipped cream by beating heavy cream, vanilla, and powdered sugar until stiff peaks form. Spread over chilled chocolate and top with mini chocolate chips. Best served after chilling prepared pie overnight, but will still taste amazing if served right after topped with the whipped cream.


Recipe adapted from Chocolate Cream Pie by Recipe Girl

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 718Total Fat: 46gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 188mgSodium: 332mgCarbohydrates: 68gFiber: 3gSugar: 42gProtein: 10g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Amy Pangestu

Thursday 12th of November 2015

Wow! It looks so yum! How long do you think it will keep refrigerated after the whip cream is spread on the pie? It's just me, my husband, and my daughter. We can't have this in just 1 day.

Nicole Johnson

Friday 13th of November 2015

I've successfully kept it for 3-4 days. I'd say as long as you'd normally keep whip cream hanging around, it should do fine. But I suspect your neighbors wouldn't mind a piece!

Blueberry Banana Green Smoothie - Or Whatever You Do

Saturday 6th of December 2014

[…] Chocolate Cream Pie […]


Wednesday 3rd of December 2014

Tried this recipe and it came out extremely watery. Not sure where I went wrong.

Nicole Johnson

Thursday 4th of December 2014

Yikes! I'm sorry about that, Fran. I've made this recipe several times since I posted it using this recipe and it has came out the same each time, so I'm not sure what happened. I can try and help you troubleshoot if you would like, but it is hard to do that virtually without knowing exactly the steps you took. Did you make any substitutions?


Tuesday 18th of November 2014

Thank you for this awesome recipe! I made it for Thanksgiving last year and will make it every year from now on! It is THE perfect chocolate cream pie!!!!

Nicole Johnson

Tuesday 18th of November 2014

Wow! Thank you for that amazing compliment! That's awesome to hear! <3


Thursday 17th of July 2014

I found this on pinterest about a year ago I think. I make this for all most all of our BBQ's. It is requested all the time. I do cheat and not make the crust and even sometimes I use premade coolwhip if I am in a hurry. I am so glad to have found this!

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