Easy Chocolate Cream Pie Recipe

Introduction

This Easy Chocolate Cream Pie is a luscious, homemade dessert perfect for chocolate lovers. With a smooth, rich chocolate filling and a light whipped cream topping, it’s a crowd-pleaser that’s surprisingly simple to make. Enjoy a classic treat that feels decadent without the fuss.

Ingredients

• 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
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract (for whipped cream)
• Chopped chocolate, for garnish

Instructions

1. Step 1: In a medium microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until combined. Stir in 1/2 cup of milk and whisk until smooth, then whisk in the egg yolks. Gradually add the remaining milk, stirring as you go.
2. Step 2: Partially cover the bowl with plastic wrap, a paper towel, or a loosely placed plate to allow steam to escape. Microwave the mixture for 3 minutes, then remove and whisk well to distribute heat.
3. Step 3: Cover and microwave for another 2 minutes, then whisk again. Begin microwaving in 45-second increments, whisking between each, until the pudding thickens and bubbles around the edges, totaling 6 to 8 minutes.
4. Step 4: Add the chocolate, butter, and vanilla extract to the hot pudding. Whisk until the chocolate and butter have melted and the mixture is smooth.
5. Step 5: Pour the filling into the prepared pie crust. Let it cool at room temperature for 1 hour, then transfer uncovered to the refrigerator. Chill for at least 4 hours until fully set.
6. Step 6: When ready to serve, beat the heavy cream, sugar, and vanilla in a mixing bowl on medium-high speed until soft peaks form. Spread the whipped cream over the chilled pie and sprinkle with chopped chocolate.

Tips & Variations

• For a deeper chocolate flavor, use bittersweet chocolate or increase the cocoa powder slightly.
• If you prefer a crunchy texture, use a graham cracker crust instead of a traditional pie crust.
• Make sure to chill the pie uncovered to prevent condensation from making the crust soggy.
• Whip the cream just before serving to keep it fresh and fluffy.

Storage

Store leftover pie loosely covered in the refrigerator for 3 to 4 days. It’s best eaten within this timeframe as the crust may become soggy over time. This pie does not freeze well since the filling can separate or weep after thawing. Reheat is not recommended; serve it chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk helps achieve the creamy richness of this pie. Using low-fat milk may result in a thinner, less luxurious filling.

Do I have to use Dutch-processed cocoa powder?

While Dutch-processed cocoa offers a smoother, less acidic flavor, you can use natural cocoa powder. The taste will be slightly different but still delicious.

Easy Chocolate Cream Pie Recipe

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★★★★★

5 from 150 reviews

• Author: lilan
• Total Time: 5 hours 23 minutes
• Yield: 8 servings 1x

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Description

This Easy Chocolate Cream Pie recipe features a smooth and luscious chocolate pudding filling cooked quickly in the microwave, nestled into a flaky baked pie crust, and topped with freshly whipped cream and chocolate shavings. It’s a no-fuss dessert perfect for chocolate lovers seeking a rich yet simple homemade treat.

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Ingredients

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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

For the Whipped Cream:

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

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Instructions

1. Prepare the pudding base: In a medium microwave-safe bowl, whisk together sugar, cornstarch, cocoa powder, and salt until combined. Stir in 1/2 cup of milk and whisk until smooth. Whisk in the egg yolks, then gradually add the remaining milk, mixing thoroughly.
2. Microwave the pudding: Partially cover the bowl to allow steam to escape and microwave on high for 3 minutes. Remove, uncover, and whisk the mixture to ensure even heating. Cover again and microwave for another 2 minutes, then whisk to incorporate.
3. Finish cooking the pudding: Continue microwaving in 45-second increments, whisking between each, until the pudding bubbles around the edges and thickens enough for the whisk to leave a ribbon trail. This should take a total of 6 to 8 minutes.
4. Add chocolate, butter, and vanilla: Stir in the chocolate chips, butter, and vanilla extract until melted and the mixture is smooth and glossy.
5. Fill the pie crust: Pour the warm chocolate pudding into the baked pie crust. Allow it to cool at room temperature for 1 hour, then refrigerate uncovered for at least 4 hours or until fully set and firm to the touch.
6. Make whipped cream topping: Just before serving, beat the heavy cream, sugar, and vanilla in an electric mixer on medium-high speed until soft peaks form. Spread the whipped cream evenly over the chilled chocolate filling and garnish with chopped chocolate.
7. Serve and store: Serve the pie the same day it is made for the best crust texture. Leftovers can be refrigerated loosely covered for up to 3 to 4 days but avoid freezing as the filling may separate.

Notes

• Use a pre-baked pie crust to prevent sogginess; a store-bought or homemade crust is acceptable.
• Microwave cooking times may vary depending on individual appliance wattage—monitor the pudding closely during the final increments.
• Ensure to whisk frequently while microwaving to avoid lumps and promote smooth texture.
• For best results, use high-quality bittersweet chocolate between 60-70% cacao.
• Consume the pie within a few days since the crust tends to become soggy over time.
• This pie does not freeze well due to potential filling separation.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Microwave Cooking
• Cuisine: American

Keywords: chocolate cream pie, easy chocolate pie, microwave pudding pie, homemade chocolate pie, whipped cream pie