Homemade Chocolate Cream Pie

SERVES: 6

CHILL TIME: 9 Hr

COOK TIME: 15 Min

It doesn't matter how stuffed you are, we bet you'll find room for a slice (or two!) of our Homemade Chocolate Cream Pie. This sinfully rich chocolate cream pie is a popular dessert no matter where or when it's served, so you might want to make a few...

What You'll Need

1 rolled refrigerated pie crust (from a 15-ounce package)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups cold milk
1 teaspoon vanilla extract
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar

What to Do

Bake the pie shell according to package directions in a 9-inch pie plate; let cool.
Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.
In a medium bowl, with an electric mixer, combine heavy cream and confectioners' sugar and beat until stiff peaks form. Spread evenly over pie, cover loosely, and chill 8 hours or overnight before serving.

Notes

You can substitute 2 cups whipped topping for the homemade whipped cream.
To make this chocolate cream pie look extra-special, just before serving, top with shaved chocolate or sprinkles.

We like to use refrigerated pie crust as a super simple shortcut, but if you prefer a homemade crust, check out our recipe for No Roll Pie Crust and our tips on How to Decorate Pie Crusts.

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 588
Calories from Fat 306
Total Fat 34g 52 %
Saturated Fat 18g 88 %
Trans Fat 0.1g 0 %
Protein 4.5g 9 %

Amount Per Serving % Daily Value *
Cholesterol 76mg 25 %
Sodium 525mg 22 %
Total Carbohydrates 70g 23 %
Dietary Fiber 1.2g 5 %
Sugars 30g 0 %

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girlreddish 702984 6

Nov 22, 2016

As I mentioned in a reply, this concoction should be COOKED gently, while stirring constantly to keep from sticking and burning on the bottom of the saucepan, just until it begins to thicken. That way, it will set up firmly in the crust when cooled.

Cutthroat Kitchen Champion

Feb 12, 2015

This is NOT homemade if you use pre made store bought refrigerated pie crust.

donnacholewa 28302 51

Sep 22, 2014

Since I found this chocolate cream recipe it's the only one my hubby absolutely LOVES it! It never lasts longer than two or three days. Thank you for posting this recipe. To save time and a few calories I use the lite cool whip.

grannyblu

Apr 03, 2014

***** very good nothing beats a homemade pie!

SWGANana

Jan 22, 2014

This was a perfect recipe! I wanted to make a pie with what I had around the house which was a frozen pie crust, Cool whip and cocoa, my husband LOVED it. Very simple to make, thanks!

rjduckworth

Nov 29, 2013

I made this pie for Thanksgiving to have a different selection of pie. All I can say is YUMMY. I will be making this again.

ginboblor 3587435

Nov 21, 2013

For those of us that use 1% milk and want to make pudding, I keep small 5 oz. evap.milk in my pantry. Use that as part of the milk.Won't have any problem with it setting up. I rate this a 5 star!

BeckySue

May 01, 2016

ginboblor that's a good idea! I am in the process of stocking my pantry with items that I regularly use and making a list, so I don't have to rethink this all the time. I've got the savory part done, but now I'm onto the sweet items. I was just thinking that I need some kind of milk in my pantry in case I'm out of fresh milk for a dessert. I'll try evap milk.

don1st 2405168

Feb 05, 2013

I love all these reciepes and I d/loaded the cookbooks. My wife got mad @ me!!!

dixie1422

Dec 10, 2012

I have made this pie twice and both times it never set up. Turned into chocolate soup. What could've gon wrong?

bdolezal 0870510

Apr 19, 2013

Were you using 1% or 2% milk? Always use whole milk. Also, you could add 1 more TBSP of cornstarch. Make sure you refrigerate the pie long enough, too!

pks3 9660065

Jun 13, 2013

Have all your utensils and measuring cups very COLD as well as the milk and whipping cream. Maybe you didn't whip the whipping cream stiff enough.

girlreddish 702984 6

Nov 22, 2016

This is a very late response, but the recipe doesn't say to COOK the pudding once the milk comes to a boil. I believe the heat should be lowered some and cooked while stirring constantly, until the pudding starts to thicken! I think this little bit of information was somehow left out. If you get it somewhat thick BEFORE pouring into the pie crust, it will set up for you.

keypuncher38 94545 53

Nov 28, 2012

Can't wait to make this. I'm so glad to find you keeping up Mr. Food, because I loved him and his recipes really are oooh so good. Fixing to find y'all on Facebook.

salexander612 2466 215

Nov 23, 2012

This was so easy. I can't wait for the first bite tonight! So happy the pie crust's come in packs of two. Means I'm going to make another one soon!!

tresaspriggs 75587 06

Nov 21, 2012

No roll pie crust located and it is excellent please remove my last comment. Well explained

tresaspriggs 75587 06

Nov 20, 2012

no roll pie crust on tv today but recipe says use rolled out crust

melba4878 6736342

Nov 20, 2012

no eggs?

Latinrecipesandmor e

Nov 23, 2012

No Eggs but really there is no need for it as with other custard or cream pies.....I have to say that this is one of the best chocolate cream pies I have ever made, I usually by the box and make it but doing it from scratch, WOW you can NOT compare...this is a MUST try recipe for chocolate lovers....

ppp 9355308

Nov 20, 2012

yummy