Trying not to eat this luscious and creamy chocolate cream pie recipe before it sets is the hardest part. This simple dessert, which comes with sweetened condensed milk, dark chocolate, and cocoa powder, is ideal for all of your summertime get-togethers!

BEST HOMEMADE CHOCOLATE PIE

This old-fashioned chocolate pie with homemade whipped cream topping goes out to the chocolate lovers, the pie lovers, and lovers of all things easy desserts!  This pie is served chilled so naturally it makes an appearance on several occasions during the summer months, but the rest of the year, it’s never too far away.

Instead of using chocolate pudding, I make the filling for this pie with dark chocolate chips, cocoa powder, espresso powder, and sweetened condensed milk which gives it a rich and creamy consistency. Then it’s topped with a vanilla whipped topping and chilled for at least 4 hours. This is one that takes a little planning ahead with time and space in the freezer, but even still it’s incredibly easy to make and worth the wait!

A hand holding a fork about to cut into a slice of chocolate cream pie topped with chocolate shavings on a white plate.

INGREDIENTS NEEDED FOR THIS PIE

Below is a list of the ingredients you’ll need to gather to make this pie recipe. Scroll all the way down for the full recipe card with amounts.

Ingredients for chocolate cream pie - baked pie crust, bowls of chocolate chips, cocoa powder, espresso powder, vanilla extract, heavy whipping cream, condensed milk, and salt.
  • Pie crust – You’ll need one 9-inch pie crust. I have a great homemade pie crust I like to keep handy for this very reason. Any refrigerated or frozen store-bought crust works too.
  • Dark chocolate chips – I prefer to use dark chocolate because the sweetened condensed milk adds plenty of sweetness, but if you want to use milk chocolate or semi-sweet chocolate, go for it.
  • Heavy whipping cream – Make sure it stays cold right up until you use it.
  • Unsweetened cocoa powder – Be sure it’s unsweetened, otherwise this pie will be too sweet. Either natural or dutch processed will work.
  • Vanilla extract – A flavor enhancer that pairs well with chocolate.
  • Salt – Just a bit for flavor balance.
  • Instant espresso powder – Espresso powder enhances the rich chocolate flavor even more. It is completely optional, but highly recommended!
  • Sweetened condensed milk – This is what brings the filling together in a smooth velvety chocolate filling that is easily pourable.
Ingredients for a whipped topping for chocolate cream pie - heavy whipping cream, instant pudding mix and vanilla bean paste.
  • For the whipped topping – Cold heavy cream, vanilla instant pudding mix (to help stabilize it), vanilla bean paste (optional).

VARIATIONS/ SUBSTITUTIONS

1. Swap the vanilla instant pudding mix for a different flavor. Cheesecake or butterscotch would be delicious options.
2. Hershey’s special dark cocoa is what I use, but use whatever you have on hand.
3. Espresso powder is completely optional, but highly recommended!
4. Garnish your creamy pie with chocolate shavings and fresh raspberries for added presentation.
5. Use a different pie crust. A graham cracker crust, chocolate cookie crust, or Oreo cookie crust instead of a traditional pie shell.

HOW I MAKE CHOCOLATE CREAM PIE

This easy chocolate pie recipe is great to make ahead and keep in the freezer when you need something fast and delicious!

Prepare the pie crust

Bake the pie crust in a pie pan according to package directions and allow it to cool completely. (or use your favorite homemade crust recipe).

Make the pie filling

Step 1 – Heat chocolate chips for 1 minute, stopping halfway to stir. Then, remove from the microwave and stir until all the chocolate is melted. The bowl will be warm enough to continue to melt them typically. But repeat for 15 -20 seconds if necessary. Set it aside.

A large stainless bowl of heavy whipped cream.

Step 2 – Beat cold heavy whipping cream in a large mixing bowl until soft peaks form. Add in the cocoa powder, vanilla extract, salt, and espresso powder. Beat on medium speed until stiff peaks form. 

A stainless mixing bowl containing cocoa powder, vanilla, salt, and instant espresso powder mixed into whipped cream.

Step 3 – Then, use a rubber spatula or wooden spoon to gently stir in the cooled melted chocolate and sweetened condensed milk until just barely combine.

Chocolate cream pie filling spread evenly over a fresh baked pie crust.

Step 4 – Pour the mixture into the pie shell and chill it for a minimum of 4 hours.

Ingredients for the chocolate cream pie whipped topping mixed together in a large stainless mixing bowl.

Step 5 – Pour cold heavy cream, pudding mix, and vanilla into a large bowl and beat to stiff peaks.

A chocolate cream pie topped with heavy whipped cream in a white pie dish.

Step 6 – Slather the whipped cream across the top of the pie (or pipe the whipped cream around the edges of the pie) and garnish with shaved chocolate curls or chopped chocolate if desired.  Enjoy!

A slice of layered chocolate cream pie on a white plate, topped with whipped cream and chocolate shavings with a fork on the side.

TIPS FOR THE BEST CHOCOLATE CREAM PIE RECIPE

  • For best results, do not substitute the heavy cream for anything low fat. It won’t turn out the same. 
  • Chill the bowl and beaters before whipping the cream. This will help it get to stiff peaks faster.
  • Use a stand mixer with the whisk attachment if you prefer it over the hand mixer. 
  • Be careful not to overheat the chocolate chips in the microwave. They will seize and thicken to the point of no return.
  • If you prefer to use a double boiler to melt the chocolate, you can.
  • The pie will need to chill for AT LEAST 4 hours, but if you’re in no rush, it can be made ahead and chilled overnight.

HOW TO STORE LEFTOVERS?

Refrigerate: This pie will last up to 2 days in the fridge. If you’re going to make the whole pie ahead of time, feel free to make it up to 48 hours in advance.

Freeze: Keep frozen for up to 3 months. Thaw in the fridge before serving. 



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