By Becky Hardin
Updated Dec 9, 2025
This classic Chocolate Cream Pie recipe features a sweet, smooth, decadent chocolatey pie filling topped with fluffy whipped cream. I love that it only takes about 10 minutes to prep, so it’s perfect for busy holidays like Thanksgiving and Christmas. Easy and impressive—the best of both worlds!
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5-Star Review
“My daughter is a big fan of chocolate cream pie. So, for the last 20-25 years, I’ve used a different recipe every year, trying to find one that I like. This year I tried yours & I’m done looking. Easy to make. Looks beautiful. Great taste. Great recipe. Thank you.” -Tess
Easy Chocolate Cream Pie Recipe
If you’re looking for a holiday dessert that’s both impressive and easy, this chocolate cream pie is my go-to! I love how it’s made with simple, budget-friendly ingredients, but tastes absolutely decadent.
The best part? The ingredients come together in just a few minutes. The only patience test is letting it chill long enough to set—I like to make mine a day ahead so it’s perfectly firm and ready to serve when guests arrive.
I also love adding a little extra flair on top. Chocolate shavings always look gorgeous over the whipped cream, and sometimes I make it holiday-specific with crushed candy canes for Christmas or red and pink sprinkles for Valentine’s Day. Every time I make this pie, it feels like a little slice of chocolate heaven!
Ingredients1x2x3x
- ▢ 1 9-inch refrigerated pie crust 213g, fully baked and cooled (½ package)
For the Filling
- ▢ ⅓ cup granulated sugar 67g
- ▢ ¼ cup cornstarch 28g
- ▢ 2 tbsp unsweetened cocoa powder 11g
- ▢ ¼ tsp kosher salt
- ▢ 3 cups whole milk half and half also works, 720g
- ▢ 4 oz. semisweet chocolate 113g, finely chopped, I use Ghirardelli Premium Baking Bars
- ▢ 2 oz. bittersweet chocolate 57g, finely chopped, I use Ghirardelli Premium Baking Bars
- ▢ 3 tbsp unsalted butter 42g, cut into 3 pieces
- ▢ 2 tsp pure vanilla extract 8g
For the Topping
- ▢ 1 cup heavy cream 227g
- ▢ 1½ tbsp powdered sugar 11g
- ▢ chocolate flakes or chocolate shavings optional
Video
Instructions
- Set the cooked pie crust aside until ready to fill. 1 9-inch refrigerated pie crust
- Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.
For the Filling
- In a large saucepan, whisk the sugar, cornstarch, cocoa, and salt together. ⅓ cup granulated sugar, ¼ cup cornstarch, 2 tbsp unsweetened cocoa powder, ¼ tsp kosher salt
- Add the milk and whisk, scraping the sides until fully incorporated. 3 cups whole milk
- Set the saucepan over medium to medium-low heat. Cook and whisk continuously for 8-10 minutes, or until bubbly over the entire surface and thickened.
- Cook an additional 30 seconds and remove from the heat.
- Add the chocolate and butter and whisk until melted and smooth. Add the vanilla and whisk until incorporated. 4 oz. semisweet chocolate, 2 oz. bittersweet chocolate, 3 tbsp unsalted butter, 2 tsp pure vanilla extract
- Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
- Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.
For the Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH until foamy, about 1 minute. 1 cup heavy cream, 1½ tbsp powdered sugar
- Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
- Spread the whipped cream over the pie and serve.
- Garnish with chocolate flakes or shavings. chocolate flakes or chocolate shavings
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Stand Mixer
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chocolate Cream Pie Step by Step
Bake the pie crust: Set the cooked pie crust aside until ready to fill.
Prepare a piece of parchment paper : Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.
Make the filling : Whisk ⅓ cup granulated sugar, ¼ cup cornstarch, 2 tbsp unsweetened cocoa powder, and ¼ tsp kosher salt in a large saucepan.
Add 3 cups of half and half and whisk, scraping the sides until fully incorporated.
Set the saucepan over medium to medium-low heat and cook, whisking continuously for 8-10 minutes, or until bubbly over the entire surface and thickened. Cook for an additional 30 seconds and remove from the heat.
Add 4 oz. semisweet chocolate, 2 oz. bittersweet chocolate, and 3 tbsp butter and whisk until melted and smooth. Add 2 tsp vanilla and whisk until incorporated.
Pour and cool: Pour the filling into the cooled pie crust and cover the top with the prepared parchment. Lightly press the parchment against the surface of the filling.
Let the pie cool on the kitchen counter for 45-60 minutes, then refrigerate until filling is set and firm, about 3 hours.
Make the topping: In the bowl of a stand mixer fitted with the whisk attachment, whip 1 cup of heavy cream and 1½ tbsp of powdered sugar on MEDIUM-HIGH until foamy, about 1 minute.
Set the speed to HIGH and whisk until stiff peaks form. This usually takes me about 1-2 minutes.
Garnish and serve : Spread the whipped cream over the pie, garnish with chocolate flakes or shavings, and serve.
How to Store
Store leftover chocolate cream pie for up to 3 days in an airtight container in the fridge.
I like to make a couple of pies and then freeze one for later. Let the pie cool to room temperature and cover it completely in either plastic wrap or an airtight freezer bag. Defrost the pie overnight in the refrigerator.
Serving Suggestions
This chocolate cream pie takes any holiday dessert table up a notch. If I want to up the chocolate flavor even more, I’ll drizzle it with chocolate sauce , or if I want to add a taste of the season, this pumpkin ice cream does the job well. If it’s just me sneaking in a little snack, then I’ll pair this pie with a bulletproof coffee and relax.
more easy pie recipes
Homemade Apple Pie Recipe
Shoofly Pie
Sweet Potato Pie
Grasshopper Pie
Chocolate Cream Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
- Stand Mixer
Ingredients
- 1 9-inch refrigerated pie crust 213g, fully baked and cooled (½ package)
For the Filling
- ⅓ cup granulated sugar 67g
- ¼ cup cornstarch 28g
- 2 tbsp unsweetened cocoa powder 11g
- ¼ tsp kosher salt
- 3 cups whole milk half and half also works, 720g
- 4 oz. semisweet chocolate 113g, finely chopped, I use Ghirardelli Premium Baking Bars
- 2 oz. bittersweet chocolate 57g, finely chopped, I use Ghirardelli Premium Baking Bars
- 3 tbsp unsalted butter 42g, cut into 3 pieces
- 2 tsp pure vanilla extract 8g
For the Topping
- 1 cup heavy cream 227g
- 1½ tbsp powdered sugar 11g
- chocolate flakes or chocolate shavings optional
Instructions
- Set the cooked pie crust aside until ready to fill. 1 9-inch refrigerated pie crust
- Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.
For the Filling
- In a large saucepan, whisk the sugar, cornstarch, cocoa, and salt together. ⅓ cup granulated sugar, ¼ cup cornstarch, 2 tbsp unsweetened cocoa powder, ¼ tsp kosher salt
- Add the milk and whisk, scraping the sides until fully incorporated. 3 cups whole milk
- Set the saucepan over medium to medium-low heat. Cook and whisk continuously for 8-10 minutes, or until bubbly over the entire surface and thickened.
- Cook an additional 30 seconds and remove from the heat.
- Add the chocolate and butter and whisk until melted and smooth. Add the vanilla and whisk until incorporated. 4 oz. semisweet chocolate, 2 oz. bittersweet chocolate, 3 tbsp unsalted butter, 2 tsp pure vanilla extract
- Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
- Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.
For the Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH until foamy, about 1 minute. 1 cup heavy cream, 1½ tbsp powdered sugar
- Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
- Spread the whipped cream over the pie and serve.
- Garnish with chocolate flakes or shavings. chocolate flakes or chocolate shavings
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
