Easy Chocolate Cream Pie Recipe

Name: Easy Chocolate Cream Pie
Prep time: 10 min
Cook time: 8 min
Total time: 318 min
Yield: 8
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 large 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)

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.

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Easy Chocolate Cream Pie

This chocolate cream pie comes together quickly. 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.

You Choose the Crust

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.

A whole chocolate pie topped with shaved chocolate. — Sally Vargas

Easy Microwave Filling

Once you have the crust, it’s onto 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 Cream Pies to Try!

Easy Chocolate Cream Pie

Prep Time 10 mins

Cook Time 8 mins

Chill 5 hrs

Total Time 5 hrs 18 mins

Servings 6 to 8 servings

You'll need to blind bake the pie crust before starting this recipe. Find our instructions here.

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 large 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 (see recipe note)

For the whipped cream:

1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
Chopped chocolate, for garnish

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.

Sally Vargas

Sally Vargas
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 microwave, 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 45-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.

Sally Vargas

Sally Vargas
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.

Sally Vargas
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).

Sally Vargas
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.

Simply Recipes / Mark Beahm
Serve:

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

Leftover chocolate cream pie will keep for 3 to 4 days in the fridge, loosely covered. This pie will not freeze well, as the filling tends to weep or separate.

Nutrition Facts (per serving)
584	Calories
36g	Fat
54g	Carbs
10g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	584
% Daily Value*
Total Fat 36g	47%
Saturated Fat 18g	92%
Cholesterol 144mg	48%
Sodium 291mg	13%
Total Carbohydrate 54g	20%
Dietary Fiber 3g	11%
Total Sugars 25g
Protein 10g
Vitamin C 0mg	1%
Calcium 158mg	12%
Iron 4mg	21%
Potassium 329mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.