Chocolate Cream Pie

Thick, creamy, homemade chocolate cream pie is a crowd favorite. However, give yourself time to make this the night before and you’ll be ready to enjoy the next day.

Chocolate cream pie is probably my most favorite cream pie of all.  But then again I just wrote that and then I remembered that I probably love coconut cream pie just as much. I guess pie is kind of like children, you can’t really choose a favorite. Although, I’m pretty sure I’m my parents favorite. *insert eye wink because I know I’ll get a call from my sisters telling me that they are the favorite.

Anyway, this pie is fab.u.lous.

It is also super easy to make.  Make your pie crust. Stir together the filling ingredients and cook until it is nice and thick.  Let it cool before filling up your pie crust, cover the top with plastic wrap so you don’t get that weird pudding skin on the top and pop in the fridge OVERNIGHT!  Do not skip that step, as tempted as you may be or else you’ll just be eating pudding with crust.  Which is still yummy and I’ve totally done that before because we were impatient.  But overnight is the best to ensure you have a nice, firm pie. Cover with whipped cream before serving and you are set.

I sure hope you enjoy this pie as much as we do.

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Chocolate Cream Pie
Thick, creamy, homemade chocolate cream pie.
  1. In a large saucepan (do not turn on heat yet), whisk together the egg yolks and the milk.
  2. In a medium bowl, mix together the sugar, corn starch, salt and cocoa powder.
  3. Whisk the dry ingredients into the wet ingredients in the sauce pan. Turn heat to medium-high. Stir continually until mixture begins to thicken and bubble (about 10-15 minutes).
  4. Remove from heat and add the butter and vanilla. Mix well.
  5. Let cool for a few minutes, and then pour into the baked pie crust.
  6. Let chill overnight.
  7. Top with whipped topping before cutting and serving.
  8. Garnish with sprinkles or chocolate shavings.
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