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Homemade Chocolate Cream Pie

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.

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.


1 Buttermilk Pastry 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

8 ounces frozen whipped topping, thawed


In a large saucepan (the heat is NOT on at this point), whisk together the egg yolks and the milk.

In a medium bowl, mix together the sugar, corn starch, salt and cocoa powder.

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).

Remove from heat and add the butter and vanilla. Mix well.

Let cool for a few minutes, and then pour into the baked pie crust.* Let chill overnight.

Top with whipped topping before cutting and serving.

*If you aren't using a deep dish pie pan, you may have more filling than what will fit in your pie crust. I just poured my extras into tupperware cups and stashed them in the fridge as pudding cups!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

19 comments on “Homemade Chocolate Cream Pie”

  1. I too, am a huge fan of chocolate cream pie, but never make it! This looks super silky and rich… I’ll have to try my hand at it!

  2. I’m the same way-poor chocolate cream pie! So delicious and so often forgotten! Thanks for reminding me of the lusciousness that is Chocolate Cream Pie!

  3. 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 :)

  4. 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! 

  5. Um, now I want this pie AND a new fork. :)

  6. Oh gosh, this looks absolutely perfect.  Chocolate is my love and I think this gave me butterflies :)

  7. This is my kind of pie! Love that it’s from scratch. Beautiful!

  8. I love the delicate little chocolate curls! I’m also in love with the fact that this doesn’t have any pudding mix. From scratch desserts are the best!

  9. Just gorgeous! What a beautiful rich pie, I would love slice of this. I need to put this on my to-make list! 

  10. I love chocolate cream pie, this one  looks amazing!!!

  11. My FAV pie – YUM!!

  12. 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!

  13. This pie looks amazing!  Chocolate cream is one of my favorites.

  14. 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 :)

  15. 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!!

  16. 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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