A silky chocolate filling and fluffy whipped cream make this old fashioned chocolate cream pie a nostalgic favorite. If you’ve been missing Grandma’s pie recipe, this is the one!
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There’s nothing quite like an old fashioned chocolate cream pie with its velvety smooth custard filling made from real chocolate, nestled in a flaky crust, and topped with sweetened whipped cream. My mom would make this special homemade pie for Christmas or Easter, and it quickly became one of my favorites.Â
If you’ve tried my chocolate pie or double chocolate Italian pie, you’ll notice this one is different. Instead of a baked filling, this recipe uses a stovetop custard that chills until perfectly smooth and sliceable, a true cream pie and a classic that never goes out of style.
Why You’ll Love This Chocolate Cream Pie
- Foolproof method: Clear step-by-step instructions make the custard easy to master, even if it’s your first time.
- Decadent flavor: Real chocolate and butter give the filling a rich, deep taste that’s never too sweet.
Ingredient Notes
- Pie crust:Â Use a store-bought crust or make it from scratch with my homemade pie dough recipe.
- Dark chocolate: Choose a good-quality bar (50–60% cocoa) for the richest flavor. Chocolate chips won’t melt as smoothly.
- Butter: When melted, this blends with the chocolate for a glossy, creamy custard.
- Granulated sugar and salt: Sweetens and balances the filling.
- Cornstarch and unsweetened natural cocoa powder: These work together to thicken and intensify the chocolate flavor.
- Egg yolks: Enrich the custard and give it that silky, velvety texture you can’t get with whole eggs.
- Milk: Whole milk is best for richness, though 2% will work if needed. Avoid skim, as it won’t give the same creamy consistency.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Sweetened whipped cream: Heavy cream (at least 30% fat), powdered sugar, and a splash of vanilla extract.
How to Make Old Fashioned Chocolate Cream Pie
Begin by blind baking the crust. Roll out the dough, place it in the pie pan, and prick the bottom with a fork. Line the pastry with parchment, add pie weights or beans, and bake until golden. Cool completely.Â
Melt the chocolate and butter together gently in the microwave or over a bain-marie until smooth then set aside while you prepare the custard base.
Scald the milk until tiny bubbles form around the edges (don’t let it boil). In a saucepan, whisk together sugar, salt, cornstarch, and cocoa. Beat the egg yolks in a small bowl, then slowly whisk in ½ cup of the hot milk to temper.
Stir this into the dry mixture, then gradually add the rest of the milk while whisking. Place the saucepan over medium heat, stirring constantly until the custard is thick and bubbling. Keep cooking for another minute, this is what gives you a sturdy, sliceable pie.
Remove the pan from the heat, stir in the melted chocolate-butter mixture and vanilla, and keep whisking until silky smooth. Pour pudding mixture into the cooled pie shell.
Cool chocolate cream pie to room temperature, then refrigerate at least 3–5 hours until set. Before serving, whip the cream with powdered sugar and vanilla, spread it over the top, and add chocolate shavings if you like.
recipe tips
- Blind bake the crust. This step keeps the bottom crisp and prevents sogginess once the filling is added.
- Temper the egg yolks. Whisk in a little hot milk slowly so the eggs don’t scramble, this keeps the custard smooth.
- Stir constantly. Custard thickens fast, so keep whisking over medium heat for an even, lump-free texture.
- Choose the right chocolate. Use a good-quality semi-sweet bar (50–60% cocoa). Avoid chocolate chips, which contain stabilizers and don’t melt as smoothly.
- Give it time to set. Chill the old fashioned chocolate cream pie at least 3 hours, or overnight if you want perfectly clean slices.
- Troubleshooting: A runny filling means it wasn’t cooked long enough, grainy filling means the eggs overheated, and lumps usually mean the cornstarch wasn’t whisked in well at the start.
Variations
- Meringue topping: For a vintage twist, top the pie with meringue instead of whipped cream. Spread it over the hot filling, then bake until golden, similar to my meringue cake.
- Different garnishes: Swap grated chocolate for mini chocolate chips, crushed Oreos, or a light dusting of cocoa powder.
- Deeper chocolate flavor: Replace 1 tablespoon of the cocoa with Dutch-processed or special dark cocoa for a more intense taste.
- Espresso boost: Stir in a teaspoon of instant espresso powder to bring out the chocolate flavor even more.
This old-fashioned chocolate cream pie is smooth, rich, and wonderfully nostalgic, with a silky filling in a tender crust. Finished simply and served chilled, it’s the kind of classic dessert that never goes out of style and always brings everyone back for another slice. Enjoy!
- 1 pie dough (homemade or store bought)
FOR THE FILLING
- 3 tablespoons butter
- 3 ounces dark chocolate (semi sweet)
- 1 cup granulated sugar
- ¼ teaspoon salt
- ¼ cup cornstarch
- 3 tablespoons unsweetened dutch processed cocoa
- 3 large eggs yolks (room temperature)
- 2 cups milk (scalded) (divided)
- 1 teaspoon vanilla extract
SWEETENED WHIPPED CREAM
- 1 cup cream (whole, heavy or whipping cream, with at least 30% fat content)
- ½ teaspoon vanilla extract
- 2 tablespoons powdered sugar
EXTRAS
- ¼ cup grated or flaked chocolate
FOR THE FILLING
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Melt the chocolate and butter either with a microwave or bain-marie.
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In a large pot add the sugar and salt, sift in the corn starch and cocoa, whisk together to combine.
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In a medium bowl beat the egg yolk until smooth 1-2 minutes, slowly stir in the ½ cup / 120 ml of milk, slowly stir this yolk/milk mixture into the sugar mixture, then slowly stir in the scalded milk.
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Cook over medium heat stirring constantly until thick and bubbly aprroximately 5-7 minutes, Cook and stir 1 minute more. The mixture should drop from a spoon in thick but smooth drops (remove the pot from the heat when checking).
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When done, remove the pot from the heat and continue to stir for another 2-3 minutes, stir in the chocolate butter mixture. Gently fold in the vanilla extract and continue to stir for 1 minute.
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Pour the filling into the cooled baked pie crust. Cool to room temperature, then chill at least 3-5 hours.
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Serve with sweetened whipped cream and grated chocolate if desired. Enjoy!
How to store the Chocolate Cream Pie?
Cover and refrigerate for up to 3 days. For the best texture, add the whipped cream topping just before serving.To freeze it – Cool the pie completely, then wrap tightly in plastic wrap and again in foil. Freeze for up to 2 months. For best results, thaw in the fridge overnight and add the whipped cream just before serving.
How to make the pie in advance.
Prepare it a day or two in advance, press plastic wrap directly onto the surface of the filling, and refrigerate. Add the whipped cream topping just before serving.
Calories: 525kcal | Carbohydrates: 55g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 232mg | Potassium: 297mg | Fiber: 3g | Sugar: 36g | Vitamin A: 767IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 3mg | Phosphorus: 187mg
recipe FAQs
Cover and refrigerate for up to 3 days. For the best texture, add the whipped cream topping just before serving.
Yes. Cool the pie completely, then wrap tightly in plastic wrap and again in foil. Freeze for up to 2 months. For best results, thaw in the fridge overnight and add the whipped cream just before serving.
Absolutely. Prepare it a day or two in advance, press plastic wrap directly onto the surface of the filling, and refrigerate. Add the whipped cream topping just before serving.
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