Homemade Chocolate Cream Pie Recipe

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The chocolate cream pie is made from scratch and is absolutely divine!

Yesterday I made a buttermilk pie crust. Today, of course, I filled it…

Chocolate cream pie is quite possibly my favorite pie of all time. But, regrettably… I almost always forget about it unless someone else makes it. I don’t know why. Somehow it always just seems to get eclipsed on pie-eating occasions by the more iconic pies like pumpkin and pecan, which always make the cut on Thanksgiving and Christmas. And, for some reason, chocolate cream pie doesn’t always quite make it onto the menu.

But when it does, I become a woman on a mission to eat as much pie as is humanly possible to stuff in my face.

The chocolate cream pie is made from scratch and is absolutely divine!

Because is there anything more perfect than a chocolate cream pie? I submit that there is not.

Especially a chocolate cream pie with a 100% from-scratch chocolate pudding filling– no instant mixes here!

Admittedly, I don’t mind things like cake mix or store-bought pie crusts. Everyone knows I’m a fan of the Cool Whip.  And I’m a frequent (and happy) user of instant pudding mixes. But I think there’s something extra special about a chocolate cream pie with a homemade filling. It’s extra thick and creamy, and (most importantly) extra chocolatey.

The chocolate cream pie is made from scratch and is absolutely divine!

This pie is really very easy to pull together. Make the pie crust, whisk the filling, pour, and chill. Easy, easy, easy. The most important part of making this pie is giving yourself enough time. It’s needs to chill, completely, overnight. So be sure to make it the night before you want to eat it!!

And then enjoy! Savor each creamy bite, and don’t feel obliged to share. It’s totally your prerogative.

Homemade Chocolate Cream Pie

Homemade Chocolate Cream Pie

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The most important part of making this pie is giving yourself enough time. It's needs to chill overnight. So be sure to make it the night before you want to eat it!!


  • 9-inch pie crust, pre-baked
  • 3 egg yolks
  • 3 cups milk
  • 1 1/2 cups white sugar
  • 3 tbsp cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tbsp butter
  • 1 1/2 tsp vanilla extract
  • whipped cream and chocolate shavings for toppings


  1. In a large saucepan (the heat is NOT on at this point), 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. Whisk continually until mixture begins to thicken and bubble (about 10-15 minutes).
  4. Remove from heat and add the butter and vanilla. Mix well. Serve immediately warm, or pour into cups with lids and store in the refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 299mgCarbohydrates: 60gFiber: 2gSugar: 39gProtein: 7g
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19 thoughts on “Homemade Chocolate Cream Pie Recipe”

  1. I love that you did a scratch pie (no coolwhip, no pudding mix – I love them both but like you, there’s a time and a place) and the results are stunning!!! The filling, omg. Perfection! Some of your most beautiful images, too! I can literally see the serrated knife/slice marks on the 3rd pic down! Gorgeous. Wish I was having some! Pinned 🙂

  2. Any type of Chocolate Pie is always, always my favorite! I love that there’s no pudding mix involved — and I’m sure that makes the taste especially phenomenal! 🙂 Can’t wait to try out the recipe! 

  3. I know people hate when other people change their recipes but this was really calling my name. My husband is lactose intolerant and his mother is visiting who is on a total dairy free diet so I made a few changes but I’m pretty sure it worked out great! It is still cooling but it already thickened a ton and the filling tasted great! My husband tested it too. (I used coconut milk instead of milk and coconut oil instead of butter. So maybe I turned it into Chocolate-Coconut Cream Pie but I think it is going to hit the spot!) And it was super easy!

  4. This sounds absolutely amazing! Just one question, should I cover the filling with plastic wrap while it cools so it doesn’t get a film like homemade pudding does? I can’t wait to try it on Thanksgiving!

    • I didn’t cover, and it was fine! The film must have been very thin, because it wasn’t noticeable at all after I covered it in whipped cream and ate it 🙂

  5. This pie looks amazing. I used a store bought gluten free crust. I just hope mine turns out as good as this one. We will find out in the am. Now to see if my chocolate curls turn out as good as yours. Thanks for sharing!!

  6. After following all the directions and putting the pie in the fridge, I realized the salt is nowhere in the directions. I hope it doesn’t taste bad.

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