Easy Chocolate Cream Pie

DessertChocolatePie

Chocolate, pudding and pie—the best of all possible worlds! This easy, make-ahead pudding pie sets up in a few hours in the fridge, just in time for dessert.

Photography Credit: Sally Vargas

What is better than chocolate pudding? Chocolate pudding pie, of course!

Don’t get me wrong, I love cake, but at the end of the day, the pies have it. Give me some fruit in a crust and you will be my BFF. But sometimes you just need chocolate.

The filling for this chocolate cream pie is dead easy to make—it’s actually a modified version of our Microwave Chocolate Pudding! It is easy to make the whole pie in the one day without feeling stressed.

PICK A CRUST, Any Crust!

You could make this perfect pie crust or this graham cracker crust. If you want a chocolate crust, simply substitute chocolate wafers for the graham crackers.

Or if you really need a pie in a hurry, here are a few store-bought crusts that Elise recommends.

How to Make Chocolate Cream Pie

EASY 10-MINUTE FILLING In the Microwave

Once you have the crust, it’s on to the filling. Do you have 10 minutes? Because that’s all the time you will need to make it in the microwave.

The only caveat here is to be sure the filling bubbles in the center at the end of cooking to be certain that the cornstarch cooks. Now pour that chocolate goodness into the cooled crust of your choice and wait.

And wait.

It feels like forever, but you can get on with your day knowing that by dessert time, you will have a deep, dark chocolate pie in the fridge. No one can argue with that.

OTHER CREAMY PIES TO TRY!

Easy Chocolate Cream Pie Recipe

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  • Prep time: 5 minutes
  • Cook time: 8 minutes
  • Chill time: 5 hours
  • Yield: 6 to 8 servings

A pie crust should be prepared and baked prior to making this recipe.

Ingredients

For the pie:

  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 tablespoons Dutch-processed cocoa powder
  • 1/8 teaspoon salt
  • 3 cups whole milk
  • 3 egg yolks
  • 4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pie crust, prepared and baked, such as Perfect Pie Crust

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Chopped chocolate (for garnish)

Method

1 Make the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Chocolate Cream Pie from Scratch combine ingredients Chocolate Pudding Pie whisk together the ingredients

2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the oven, take off the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.

Continue to microwave in 30-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.

Homemade Chocolate Cream Pie continue whisking until combined  Homemade Chocolate Cream Pie microwave the pudding

3 Add the chocolate, butter and vanilla: Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

Chocolate Cream Pie from Scratch add the extra chocolate

4 Fill the pie: Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

Homemade Chocolate Cream Pie from Scratch pour the pudding into the crust

5 When ready to serve, make the whipped cream: In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.

6 Serve: This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

8 Comments / Reviews

No ImageEasy Chocolate Cream Pie

Did you make it? Rate it!

  • Bev

    Can you freeze the chocolate cream pie?

  • Norma Hayes

    This pie is delicious and easy to make. HOWEVER, listing the “prep time” at 5 minutes is utterly absurd! I defy ANYONE, including the author of the recipe, to gather, measure, and combine 14 ingredients in 5 minutes or anywhere close to that! I almost never pay attention to timing estimates in recipes, because they are almost always grossly underestimated. But this one takes the cake (pie?) for ridiculousness!

  • Marta Rivera

    There’s no longer a reason to break open a box! I was shocked at how easy this pie came together. It was delicious.

    xxxxxyyyyy

  • Rhonda @ Change In Seconds

    The kids will love this recipe!

  • Phyllis Kohnke

    I think I’ll use Jello instant pudding & save time & effort.

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How to Make Chocolate Cream PieEasy Chocolate Cream Pie