Want to make an easy and classic chocolate dessert that is sure to be a crowd-pleaser? Look no further than this indulgent Heirloom Chocolate Cream Pie!
Heirloom Chocolate Cream Pie is a recipe that every home cook should keep on hand! I’ve learned that when it comes to potlucks, you simply can’t go wrong with bringing a creamy dessert. One of my favorites is this Easy Coconut Cream Pie. That being said, sometimes that chocolate craving hits, and you just have to make a chocolate pie!
HEIRLOOM CHOCOLATE CREAM PIE
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Every time I make this chocolate pie recipe, I’m flooded with memories of my grandmother. She gave me the 1950s era cookbook that inspired this easy pie recipe, and it has since become a family favorite! The filling in this chocolate cream pie recipe is easy to make – it’s so creamy and rich. Add it to a flaky pie crust and top it with fluffy homemade cool whip for a dessert that is not only tasty but beautiful, too!
Ingredients for Homemade Chocolate Pie
- Pie crust
- Unsweetened chocolate
- Egg yolks
- Vanilla extract
It only takes one pie crust for this recipe, and I try to make sure mine is rolled out to the right size for a 9-inch pie dish. You can use storebought pie crust or make your own.
You’ll find squares of unsweetened chocolate in your grocery store’s baking aisle. You’ll need two squares to make this decadent chocolate pie filling.
Pro Tip: If you can’t find baker’s chocolate, you can substitute 3 tablespoons of cocoa powder + 1 tablespoon butter for each ounce of baker’s chocolate.
Top it with whipped cream to take the flavor of this easy chocolate pie to the next level!
Ingredients in Whipped Topping
Making whipped topping at home is much easier than most people think. It only takes a few simple ingredients:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
You can also use a little honey or maple syrup in place of the vanilla to sweeten the whipped cream if you so desire.
How to Make Chocolate Cream Pie
- First, bake the pie crust. Lay a single crust over a 9-inch pie pan and bake at 450 for 10-12 minutes.
- Prepare the chocolate filling over the stove, then pour it over the pie crust and allow it to cool completely.
- Make the whipped topping by beating the cream, powdered sugar, and vanilla together until stiff peaks form.
- When your pie filling is cooled, top it with whipped topping, then slice and serve!
If you want to get crazy and boost the chocolatey goodness of this pie, use an Oreo cookie crust. It’s a little unconventional, but SO good!
How to Make Chocolate Cream Pie Filling
Making homemade pie filling is a bit of a science, but it’s worth it for giving homemade cream pies some serious wow-factor.
- Start by whisking the flour, sugar, salt, and milk in a saucepan until the dry ingredients are completely dissolved.
- Beat the egg yolks in mixing bowl, and set them aside – you’ll come back to them momentarily.
- Place the milk mixture over medium heat on your stovetop and cook it for about 5 minutes until it thickens. Make sure you whisk constantly while it cooks so you don’t burn the milk. Set the saucepan aside when you’re done.
- Drizzle about a cup of the thickened milk into the egg yolks, stirring vigorously so that the eggs don’t scramble from the heat of the milk. When it’s all combined, pour the egg mixture into the saucepan and return it to the heat.
- Add the chopped chocolate to the pan and stir until the chocolate is melted. Remove the pan from the heat.
- Stir the butter and vanilla into the chocolate mixture. It will thicken even more as it cools.
- Pour the chocolate pudding filling into the pie crust before topping and serving.
Can chocolate cream pie be frozen?
Yes, you can certainly freeze this chocolate cream pie, as long as you freeze it without the whipped topping. You’ll want to pour the chocolate filling into the crust, then wrap the whole pie in plastic wrap. After that, you can put it into a large zip lock bag for more protection.
A frozen chocolate cream pie will last for 2-3 months in your freezer.
When you’re ready to use your pie, pull it out of the freezer and place it into your fridge to thaw overnight. When it has thawed, you can top it with whipped topping and serve.
Try some of my other favorite pie recipes!
- Homemade Pie Crust
- No Bake Chocolate Banana Pudding Pie
- Pecan Pie Recipe
- No Bake Peanut Butter Pie
- Strawberry Chocolate Tart
- More DESSERT recipes…
Tools used to make this Heirloom Chocolate Cream Pie recipe
Pie Dish: This pie dish is the perfect bakeware for creating delicious cream pies, fruit pies, and tarts. I use it for nearly every holiday and family gathering!
*This post originally posted on 02/23/2014.
- 2 1/2 cups milk
- 1/3 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 ounces unsweetened chocolate cut into chunks (2 squares)
- 4 egg yolks
- 2 tablespoons unsalted butter cold
- 1 teaspoon vanilla
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- Roll out pie crust and press into a 9-inch pie plate. Poke holes in the bottom and sides of dough.
- Bake at 450 degrees F for 10-12 minutes. Remove from the oven and allow to cool completely.
- In a large saucepan, whisk together the flour, sugar, and salt. Then slowly add the milk and continue to whisk until smooth.
- In a small bowl, beat the egg yolks and then set them aside.
- Place the milk mixture over medium heat, stirring constantly while it cooks to ensure that the bottom doesn't burn.
- Cook until the custard mixture thickens, about 5-6 minutes. Then remove your saucepan from the heat.
- Drizzle 1 cup of the custard mixture into the egg yolks slowly. Stir as you pour in the hot custard, you don't want scrambled eggs!
- Whisk the egg yolk mixture into the rest of the custard in the saucepan and return to heat.
- Add chocolate and stir until melted.
- Remove from heat and add butter and vanilla. Whisk to combine until the butter is melted.
- Add chocolate custard filling to your cooled pie crust and allow to cool completely in the fridge.
- In a mixing bowl, beat heavy whipping cream until medium peaks form.
- Add vanilla and sugar, and continue to beat until stiff peaks form.
- When ready to serve, top pie with whipped cream!