Easy Chocolate Cream Pie

Chocolate, pudding, and pie—the best of all possible worlds! Make the filling in the microwave and pour into a pre-baked crust. Easy as pie!

A slice of Chocolate Pudding Pie on a plate with the rest of the pie set behind it.
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.


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


  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.

    Ingredients to make a Chocolate pie filling separated in bowls.
    Sally Vargas
    Chocolate pie filling whisked with in a bowl.
    Sally Vargas
  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 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.

    A Chocolate pie filling whisked in a glass bowl.
    Sally Vargas
    Smooth chocolate filling to make a Chocolate pie.
    Sally Vargas
  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.

    Filling for Chocolate Pudding Pie with chocolate chips and butter being added to it.
    Sally Vargas
  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).

    Chocolate Cream Pie filling in a crust.
    Sally Vargas
  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.

    Whipped Cream on a Whisk Attachment and More in the Mixer Bowl

    Simply Recipes / Mark Beahm

  6. 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
Show Full Nutrition Label Hide Full Nutrition Label
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.