Old-fashioned chocolate cream pie

A smooth, rich, creamy, and delicious chocolate pie topping with homemade whipped cream and mini chocolate chips makes for a perfect old-fashioned dessert. 

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Old-fashioned chocolate cream pie is one of those desserts that is sure to please almost everyone when you put it on the table. This pie has a super creamy and thick homemade chocolate pudding layer topped with a light and fluffy whipped cream layer. 

Chocolate pudding + whipped cream + crust. Win-win-win!

We are a pie family. Pie is often our dessert of choice for birthdays or other celebrations. We take our Thanksgiving pies very seriously and start planning them out many weeks ahead of time. There are a lot of pie recipes on the blog, but chocolate is always a hit. 

This is not a complicated pie, but it has a couple steps and requires chilling time, so be sure to plan ahead. You need time for the filling to set and completely chill before serving plus you need to bake the crust ahead of filling because you don't bake the filling at all. 

 

You can use your favorite homemade single pie crust, or you can use a store bought crust. 

 

I always find that a homemade pie is worth any and all effort in the end though - it's a swoon worthy dessert! This pie deserves a place at your holiday dessert table or for any time that you feel you need a chocolaty dessert.

 

 

Yield: 8 servings

Author: Amy (Savory Moments)

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Old-fashioned Chocolate Cream Pie

A smooth, rich, creamy, and delicious chocolate pie topping with homemade whipped cream and mini chocolate chips makes for a perfect old-fashioned dessert.

Ingredients

• 1 recipe for your favorite pie crust (my favorite), or store bought
• 3 large egg yolks
• 1-1/4 cups whole milk
• 1-1/4 cups sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon sea salt
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• 1 heaped tablespoon powdered sugar
• mini semi-sweet chocolate chips, for garnish

Instructions

1. Roll and fit your pie crust to a 9-inch pie plate. Line the crust with foil. Fill with pie weights or pie beans and bake at 375 degrees. Bake for 15 minutes. Remove the foil and weights/beans and continue to bake for another 20-25 minutes, until the crust is cooked through and golden.
2. In a large saucepan, whisk together the eggs through salt until well-combined. Put the pan on the stove over medium heat, whisking constantly, until hot. When hot, whisk in the cocoa powder.
3. Continue to whisk and heat until the mixture begins to bubble. Turn the heat to low and continue to cook and whisk until thickened, about 10 minutes total. Whisk in the vanilla and remove from the heat.
4. Pour the chocolate mixture into the pre-baked pie shell (if you can't fit it all in, save it for a pudding cup treat). Spread evenly.
5. Gently place plastic wrap directly on top of the filling and cover the pie completely. Let chill until cold and set, at least 6 hours or overnight.
6. Before serving, Beat the heavy whipping cream and powdered sugar with a hand mixer until firm peaks form. Remove the plastic wrap and spread the whipped cream over the pie. Top with chocolate chips/shaved chocolate, if desired.

Notes:

Instead of mini chocolate chips, you can top with chocolate bar shavings by using a vegetable peeler to shave pieces of chocolate from a semi-sweet chocolate bar.

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I hope you give this chocolate cream pie recipe a try! Let me know in the comments below.

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This recipe was originally published in 2015 and has been updated in 2020 and 2021 with a recipe card, new text, and more to improve reader experience. Please note that when the recipe was moved to a recipe card, there was unfortunately a temporary typo in the ingredient measurements that has since been fixed.

Check out these other pie recipes: 

Maple Cream Pie

Sour Cream Blueberry Pie

Roasted Honeynut Squash Pie  

Cranberry Custard Pie

Honey Walnut Pie