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Chocolate Cream Pie Recipe

This Chocolate Cream Pie is silky, rich, and old-fashioned — made with a smooth homemade chocolate custard poured into a flaky pie shell and chilled until perfectly set. A generous layer of whipped topping finishes it off for the ultimate classic dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 437
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups white sugar
  • 3 large egg yolks beaten
  • ½ cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 cups milk
  • 1 tablespoon butter
  • 1 ½ teaspoons vanilla extract
  • 1 9 inch pie crust, baked
  • 1 cup frozen whipped topping thawed

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Medium saucepan
  • Metal spoon (for checking thickness)
  • Prepared pie shell
  • Plastic wrap
  • Refrigerator

Method
 

  1. Beat Eggs & Sugar: Mix sugar and egg yolks in a large bowl until creamy.
  2. Add Dry Ingredients: Blend in cocoa powder, cornstarch, and salt until smooth.
  3. Stir in Milk: Pour in the milk and gently mix until fully combined.
  4. Cook the Custard: Transfer mixture to a saucepan and cook over medium heat, stirring constantly, until thickened and able to coat the back of a metal spoon.
  5. Add Flavorings: Remove from heat and stir in butter and vanilla until melted and smooth.
  6. Fill the Pie Shell: Pour the warm chocolate filling into the prepared pastry shell.
  7. Chill: Refrigerate for 2 to 4 hours, or until fully set.
  8. Garnish: Top with whipped topping just before serving.