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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add chocolate, butter, and vanilla: Stir in the chocolate chips, butter, and vanilla extract until melted and the mixture is smooth and glossy.
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.
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.
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