Chocolate Cream Pie Will Make You Feel Like A Kid Again

If you want a sky-high dessert, you can’t beat chocolate cream pie. Thick layers of rich chocolate pudding and silky whipped cream sit tall inside crisp pie crust for a classic but classy rendition of this nostalgic treat.

The crust:
We’re using a traditional pie dough here, using our favorite pie crust recipe. Be sure to completely blind bake this crust, since it won’t go back into the oven after it’s filled. The bottom should be golden brown and crisp, so it can stand up to all that glorious chocolate pudding.

The filling:
Making chocolate pudding (or a chocolate creme patissiere, as it’s classically known) from scratch is very simple—and it’s infinitely more delicious than anything made from a box. Here are a few tips to help you reach sky-high success:

  1. For the most stress-free cooking experience, make sure everything is completely measured out and set up before turning on the stove. Once the milk mixture has been combined with the egg yolks and the pudding is on the stove, the process moves fast. You don’t want to be struggling to break up chocolate while the pudding is bubbling away.

  2. Take your time pouring the hot milk mixture into the egg yolk mixture. If you’re having difficulty whisking and pouring simultaneously, try ladling the hot cream into the yolks 1/4 cup at a time, whisking between additions. Provided the hot cream is steaming (not boiling), this should be an equally safe way to combine the two mixtures without scrambling the egg.

  3. For the silkiest filling, strain your cooked pudding through a fine-mesh strainer before combining it with the chunked chocolate. This eliminates lumps, ensuring the filling will be as luscious and smooth as possible. The cleanest way to do this is to set the strainer over the bowl containing the chocolate, so the pudding can fall right on top of the chocolate as it’s strained.

The fully baked pie crust can be stored in an airtight container at room temperature for up to 2 days before filling. Once the pie is filled, it should be stored in the refrigerator, loosely covered, for at least 4 hours or up overnight before serving. Any leftovers can be kept in the refrigerator, loosely covered, for up to 3 days.

Did you try making this? Let us know how it went in the comments!

Yields: 8 servings

Prep Time: 30 mins

Total Time: 5 hours 45 mins


  • All-purpose flour, for surface

  • 1

    batch pie dough, chilled

  • 6 oz.

    chocolate (70% cacao), broken into small pieces

  • 6

    large egg yolks

  • 3 tbsp.


  • 2 tbsp.

    unsweetened cocoa powder

  • 1/2 tsp.

    espresso powder (optional)

  • 1/4 tsp.

    kosher salt

  • 2/3 c.

    (133 g.) granulated sugar, divided

  • 2 c.

    whole milk

  • 2 c.

    heavy cream, divided

  • 2 tbsp.

    unsalted butter, cubed

  • 2 tsp.

    pure vanilla extract, divided

  • 2 tbsp.

    confectioners’ sugar


  1. On a lightly floured surface, roll pie dough to a 1/4"-thick round. Lift and carefully transfer to a 9" pie pan. Lift up edges and allow dough to slump down into dish (do not stretch). Trim, leaving about a 1/4" overhang. Fold edge of bottom of dough up and over. Using clean fingers, crimp to seal. Chill until cold, about 30 minutes in the refrigerator or 15 minutes in the freezer.

  2. Place a rack in center of oven; preheat to 375°. Cut a large square piece of foil or parchment and scrunch to wrinkle. Line dough with scrunched foil, then fill to the brim with pie weights, uncooked rice, or dried beans.

  3. Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove foil with pie weights. Continue to bake until bottom is dry and cooked through, 15 to 20 minutes more. (If spots on base of crust have puffed or bubbled up in any way, puncture bubble with a paring knife and gently press back into place.) Let cool.

  4. Place chocolate in a large heatproof bowl. Place a fine-mesh strainer on top of chocolate.

  5. In another large heatproof bowl, whisk egg yolks, cornstarch, cocoa powder, espresso powder (if using), salt, and 1/3 cup (66 g.) granulated sugar until combined.

  6. In a medium pot over medium heat, heat milk, 1 cup cream, and remaining 1/3 cup (66 g.) granulated sugar, stirring, until sugar is dissolved and milk is steaming. Whisking constantly, pour half of hot sugar milk into egg yolk mixture. Pour milk-egg mixture into pot and cook over medium heat, stirring constantly and scraping bottom of pot, until mixture boils and thickens to a pudding-like consistency, 1 to 2 minutes. Cook, stirring, 1 minute more.

  7. Remove pudding from heat and pour through sieve into bowl over chocolate. Let sit 2 minutes, then whisk until chocolate is melted and smooth. Whisk in butter and 1 teaspoon vanilla.

  8. Pour chocolate pudding into pie and refrigerate until cold and set, at least 4 hours or up to overnight.

  9. In a large bowl, using a handheld mixer on medium-high speed, beat confectioners’ sugar and remaining 1 cup cream and 1 teaspoon vanilla extract until stiff peaks form.

  10. Dollop whipped cream on chilled pie, creating swoops and peaks with an offset spatula or the back of a spoon.

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