Easy Chocolate Cream Pie

A pie crust should be prepared and baked prior to making this recipe.

  • Prep time: 5 minutes
  • Cook time: 8 minutes
  • Chill time: 5 hours
  • Yield: 6 to 8 servings


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 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)


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.

Chocolate Cream Pie from Scratch combine ingredients Chocolate Pudding Pie whisk together the ingredients

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 30-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.

Homemade Chocolate Cream Pie continue whisking until combined  Homemade Chocolate Cream Pie microwave the pudding

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.

Chocolate Cream Pie from Scratch add the extra chocolate

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).

Homemade Chocolate Cream Pie from Scratch pour the pudding into the crust

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.

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

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  • Bev

    Can you freeze the chocolate cream pie?

    • SALLY

      Hi Bev, The short answer is no. :) The pie filling loses a lot in the freezer–it could become a little watery when it is defrosted. The good news is that it does keep for a few days in the fridge, and if you want to get a head start, you can make and freeze the crust, and then just add the filling once the crust has defrosted.

  • Norma Hayes

    This pie is delicious and easy to make. HOWEVER, listing the “prep time” at 5 minutes is utterly absurd! I defy ANYONE, including the author of the recipe, to gather, measure, and combine 14 ingredients in 5 minutes or anywhere close to that! I almost never pay attention to timing estimates in recipes, because they are almost always grossly underestimated. But this one takes the cake (pie?) for ridiculousness!

    • Emma Christensen

      Hi, Norma! HA! Point taken! Let’s call it 10 minutes to gather ingredients and measure them out in a bowl. Seem more reasonable?!

    • SALLY

      Did I really say that? I apologize–you are totally right! It probably takes 10 to 12 minutes to assemble everything if you are not distracted, which I almost always am. It’s still the fastest pie ever if you already have a crust….

      Thanks for pointing it out! Sally

  • Marta Rivera

    There’s no longer a reason to break open a box! I was shocked at how easy this pie came together. It was delicious.


  • Rhonda @ Change In Seconds

    The kids will love this recipe!

  • Phyllis Kohnke

    I think I’ll use Jello instant pudding & save time & effort.

    • Mary E. Flynn

      Save time and effort, lose quality, nutrition, and awesomeness. There really is no comparison.

    • Marta Rivera

      You’re worth the effort. It really isn’t much more work than going to the store and making it from a box.