(Last Updated On: January 26, 2023)
Hey chocolate lovers, we have another chocolate delight for you! For such an easy chocolate pie recipe with simple ingredients, this pie sure tastes fantastic. The homemade chocolate pie filling and whipped cream with mini chocolate chips on top make this chocolate cream pie better than you can even imagine! And the chocolate is not spared just like in our Mississippi mud pie, homemade fudge, and triple chocolate brownies! So delicious!
🍴 Key Ingredients
- 1 bottom refrigerated pre-made pie crust from the grocery store or you can make a homemade pie crust
- 1/4 cup of cornstarch
- 1/2 cup of cocoa powder
- 1 and 1/2 cups granulated sugar
- 2 cups of skim milk (same as fat-free) – or 1%, 2%, or whole milk
- 3 egg yolks
- 1 teaspoon of vanilla extract
- Pinch of table salt
- Semi-sweet mini chocolate chips (optional- sprinkle on top of the pie and whipped cream)
Whipped Cream Ingredients
- 2 cups cold heavy cream
- 1/2 cup powdered sugar – same as confectioners’ sugar
- 1 teaspoon pure vanilla extract
🥧 How to Make Chocolate Pie (Step-by-Step Instructions with Detailed Photos)
Step 1. Prepare the Bottom Crust
The first step is to take the pre-made pie crust dough out of the refrigerator and let it set at room temperature for about 15 minutes or so to soften. Then put the bottom pie crust into a 9-inch round pie pan. We also crimped the edges of the pie shell with a fork.
It is up to you whether you buy a pre-made pie crust dough or a ready-made pie crust such as a graham cracker crust or an Oreo crust for this recipe.
Or, if you prefer the old fashioned way of doing things, you can make a homemade pie crust. We used the convenience of a pre-made pie crust dough which we bought in the refrigerator section of the grocery store. Back in the day, the only choice was to make your own pie crusts. Today, there are a few different choices for us when it comes to pie crust, which can simplify our lives and the busy schedules we have.
Note: You can use pie weights if you want to. Pie weights hold the crust down so it won’t bubble up while it is baking in the oven. We didn’t do the pie weights this time and the pie crust turned out wonderful.
Step 2. Set the Oven Temperature
Preheat the oven to 450 degrees Fahrenheit.
Step 3. Bake the Pie Crust
Put the bottom pie crust into a preheated oven at 450 degrees Fahrenheit for about 10 to 12 minutes or until light brown in color. Then, take the pie crust out of the oven and set it aside for now.
Tip: If the outer edge of the crust is getting too brown, you can put aluminum foil or a pie shield if you have one, all around the edge of the pie crust during the first few minutes of baking, or the last few minutes of baking. This will help so the crust won’t get too dark.
Step 4. Prepare the Chocolate Filling
The next step is to make the chocolate filling that we will pour inside the pie crust.
In a medium saucepan, add 1/4 cup of cornstarch together with 1/2 cup of cocoa powder, 1 and 1/2 cups of sugar, 2 cups of skim milk (fat-free), 3 egg yolks, 1 teaspoon of vanilla extract, and a pinch of table salt. Stir it up a bit with a whisk.
Note: A pinch of salt is whatever you can pick up with your thumb and index finger.
Tip: Here is a nifty little egg separator container that I think is pretty cool to separate the egg yolks from the egg whites without all of the mess that goes along with it. No more getting the egg whites in the egg yolks or vice versa.
Step 5. Cook the Chocolate Filling on the Stove
Put the saucepan on the burner and heat the chocolate mixture on medium heat for about 10 minutes, stirring constantly. Then increase the heat to medium-high for about 3 to 5 more minutes until the chocolate mixture has thickened. After that, turn the heat off, and remove the saucepan from the stove.
Step 6. Fill the Pie Shell
Let the chocolate hot mixture cool down for just a few minutes. Then pour the chocolate filling into the baked pie shell that we set aside earlier. Do not cut into the pie just yet.
Step 7. Put the Pie in the Refrigerator and Chill
Since this is a no bake chocolate pie recipe at this point, all we need to do now is chill the whole pie in the refrigerator for a couple of hours.
Step 8. Make the Whipped Cream
While the pie is chilling in the refrigerator, let’s make some whipped cream for the chocolate pie. Grab a medium bowl and put 2 cups of cold heavy whipping cream together with 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract.
Step 9. Beat the Whipping Cream Mixture
With a hand mixer or stand mixer, beat the whipping cream mixture until soft but stiff peaks form. This takes about 5 minutes or so. Place the whipped cream in the refrigerator for now until the chocolate pie has chilled. You can put plastic wrap over the bowl while it is in the refrigerator if you prefer to do so.
Note: For more in-depth instructions, check out our homemade whipped cream recipe.
Step 10. Spread the Whipped Cream on the Pie
When the chilling time is up for the chocolate pie and it has set and cooled, take the pie and the whipped cream out of the refrigerator and spread the whipped cream evenly over the top of the chocolate pie. Spread it just about to the edges of the pie crust but still let the rim of the pie crust show.
Step 11. Sprinkle Mini Chocolate Chips on the Pie
After you have spread the whipped cream on top of the chocolate pie, you can sprinkle some mini semi-sweet chocolate chips all over the top of the whipped cream.
✨ Recipe Variations
- Make a homemade pie crust. It’s an easy recipe to make. Homemade pie crust is made with basic staples you probably already have in your kitchen such as all-purpose flour, table salt, sugar, butter or vegetable oil, and milk or ice water. Here is one example for a double-crust pie: 2 and 1/2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon to 1 tablespoon of sugar if you want the pie crust to be sweet, 2 sticks of cold unsalted butter cut into cubes, and 1/2 cup of ice water.
- Add your favorite berries to the top of this chocolate pie recipe.
- Add chocolate chips to the chocolate filling after it has thickened and is removed from the stove.
- Sprinkle dark chocolate shavings on top of the whipped cream instead of chocolate chips, or you can do both.
- Omit the whipped cream and cover the chocolate pie with fresh berries instead.
Yes, you can freeze chocolate pie. Make sure to put the pie in a freezer-safe airtight container. The chocolate pie can be in the freezer for about 4 or 5 months before it starts to lose quality.
Tip: Cut the pie into slices first, and put each slice in a small container or plastic ziplock bag, that way when you want a piece of pie, you can take out one or two slices instead of the whole pie.
Store any leftover pie in an airtight container in the refrigerator for about two or three days. After a couple of days, the whipped cream won’t look so good, and the chocolate filling will start to lose its moisture and start to dry up, looking a bit rubbery.
💭 Final Thoughts
Whatever your favorite dessert is, I know you will love this chocolate pie, unless you don’t like the taste of chocolate pudding filling. That’s basically what the inside of this pie tastes like, chocolate pudding. But it’s the best chocolate pudding I have ever eaten! And with fresh whipped cream and mini chocolate chips on the top, the taste is fantastic!
This chocolate pie is perfect for that special occasion you have coming up. It is also a hit with the ladies at a baby shower. And for the kiddos who don’t like birthday cake, this chocolate pie with whipped cream and mini chocolate chips will, for sure, be a big surprise for them at the party.
💖 More Pie Recipes You Will Love
- Peach Pie with Canned Peaches Recipe – A delicious peach pie with brown sugar all mixed together with cinnamon, sliced peaches, granulated sugar, lemon juice, vanilla extract, and butter. So good with a scoop of ice cream. Yum!
- Sugar Cream Pie Recipe (Classic) – A classic sugar cream pie from the past with a custard-like filling and a slightly crusty topping of butter, cinnamon, and sugar that is so amazing.
- Lemon Meringue Pie with Condensed Milk – Best lemon meringue pie you will ever eat! It’s tart yet sweet with freshly squeezed lemon juice. A real delight!
📄 Recipe Card
Chocolate Pie Recipe
- Pie plate (9-inch)
- Hand mixer (or stand mixer)
- 1 bottom pie crust
- 1/4 cup cornstarch
- 1/2 cup cocoa powder
- 1½ cups granulated sugar
- 2 cups skim milk (fat free, 1%, 2%, or whole)
- 3 egg yolks
- 1 tsp vanilla extract
- Pinch table salt
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup Mini chocolate chips (semi-sweet – optional)
- Put the bottom pie crust in a pie pan and bake as directed on the package.
- Put the cornstarch, cocoa, sugar, skim milk, egg yolks, vanilla extract, and salt in a medium saucepan.
- Cook the chocolate mixture on medium heat for about 10 minutes, stirring constantly. Continue to stir and increase the heat to medium-high and cook for another 3 to 5 minutes until the chocolate mixture has thickened.
- Let the chocolate mixture cool for a couple of minutes, then pour it into the baked pie shell.
- Put the pie in the refrigerator for a couple of hours to set and cool.
- Add the whipping cream, powdered sugar, and vanilla extract to a medium bowl. Beat on low speed and gradually increase to high until whipping cream has formed soft stiff peaks.
- After the chocolate pie has chilled long enough, spread the whipped cream on top of the chocolate filling.
- Then sprinkle the mini chocolate chips over the top of the whipped cream. This step is optional.
- A pinch of salt is whatever you can pick up with your thumb and index finger.
- You can put fresh berries on top of the chocolate pie and omit the whipped cream if you prefer to do so.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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