Old-Fashioned Chocolate Cream Pie is a timeless dessert featuring a silky-smooth, rich chocolate filling nestled in a buttery pie crust and topped with a cloud of whipped cream. This comforting classic is made from scratch with real cocoa and egg yolks for depth and creaminess. It’s perfect for holidays, family gatherings, or whenever you need a nostalgic chocolate fix.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pre-baked pie crustgranulated sugarsaltcornstarchunsweetened cocoa powderwhole milkegg yolksunsalted buttervanilla extract
For the topping:
heavy whipping creampowdered sugarvanilla extractchocolate shavings (optional)
directions
In a medium saucepan, whisk together sugar, salt, cornstarch, and cocoa powder.
Gradually whisk in the milk until smooth and no lumps remain.
Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a small bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot chocolate mixture into the yolks to temper them.
Return the egg mixture to the saucepan and continue cooking, whisking constantly, for 2–3 minutes until thick and glossy.
Remove from heat and stir in butter and vanilla extract until fully melted and incorporated.
Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula.
Place plastic wrap directly on the surface of the filling to prevent a skin from forming and chill for at least 4 hours or overnight.
To make the whipped cream, beat heavy cream with powdered sugar and vanilla until soft peaks form.
Spread or pipe whipped cream over the chilled pie and garnish with chocolate shavings if desired.
Servings and timing
This recipe yields 8 slices.Preparation time: 15 minutesCook time: 15 minutesChill time: 4 hoursTotal time: 4 hours 30 minutes
Variations
Use a graham cracker or Oreo crust for added flavor.
Add a splash of espresso to the filling to enhance the chocolate taste.
Top with meringue instead of whipped cream for a retro twist.
Mix in chopped dark chocolate for a richer filling.
Add a layer of banana slices between the crust and filling for a chocolate-banana version.
storage/reheating
Store leftover pie covered in the refrigerator for up to 3 days.Keep whipped cream separate if storing longer than a day.Not recommended for freezing, as the texture may change.
FAQs
Can I use a store-bought crust?
Yes, either a baked pastry shell or graham cracker crust works well.
Can I make it ahead of time?
Absolutely—prepare it a day ahead and add the whipped cream just before serving.
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder is best, but Dutch-processed can also be used for deeper flavor.
Can I use low-fat milk?
Whole milk is best for creaminess, but 2% can be used with slightly less richness.
Do I have to temper the eggs?
Yes, it prevents curdling and ensures a smooth, creamy filling.
Can I use chocolate chips instead of cocoa powder?
Cocoa powder gives a smoother texture, but you can add some melted chips for extra richness.
Why is my filling lumpy?
It may be due to improper mixing or not whisking constantly—strain the mixture if needed.
How long does the pie need to chill?
At least 4 hours, but overnight is ideal for a firm set.
Can I use whipped topping instead of whipped cream?
Yes, but fresh whipped cream offers better flavor and texture.
Can I make it dairy-free?
Use plant-based milk and dairy-free butter, but results may vary in richness and consistency.
Conclusion
Old-Fashioned Chocolate Cream Pie is a nostalgic dessert that delivers rich, velvety chocolate in every bite. From its smooth filling to the fluffy whipped cream topping, this pie is a comforting and elegant treat that never goes out of style. Whether for a holiday table or a casual craving, it’s a slice of timeless goodness.
PrintOld-Fashioned Chocolate Cream Pie
This Old-Fashioned Chocolate Cream Pie is made from scratch with a silky smooth chocolate custard, nestled in a flaky pie crust and topped with whipped cream. It’s the ultimate nostalgic dessert—simple, creamy, and deeply chocolatey.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pie Crust (or use store-bought):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup cold unsalted butter, cubed
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3–4 tbsp ice water
For the Chocolate Filling:
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3/4 cup granulated sugar
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1/4 cup unsweetened cocoa powder
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1/4 cup cornstarch
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1/4 tsp salt
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3 cups whole milk
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4 large egg yolks
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1 tsp vanilla extract
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4 oz semi-sweet chocolate, chopped
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2 tbsp unsalted butter
For the Whipped Cream Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
Instructions
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Make the crust:
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In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
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Add ice water 1 tablespoon at a time, mixing until dough holds together.
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Form into a disk, wrap in plastic, and chill for 30 minutes.
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Roll out dough and place in a 9-inch pie dish. Trim and crimp edges.
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Line with parchment and fill with pie weights or beans.
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Bake at 375°F (190°C) for 15 minutes, then remove weights and bake 10 more minutes or until golden. Cool completely.
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Make the filling:
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In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
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Gradually whisk in milk until smooth.
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Place over medium heat and cook, stirring constantly, until mixture thickens and bubbles (about 8–10 minutes).
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In a small bowl, whisk egg yolks. Slowly whisk in a bit of the hot mixture, then return yolks to the pan. Cook 2 more minutes.
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Remove from heat, stir in vanilla, chopped chocolate, and butter until smooth.
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Pour into cooled crust. Press plastic wrap directly on the surface and chill for at least 4 hours or until set.
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Make the whipped cream:
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread or pipe over chilled pie before serving.
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Notes
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For extra richness, use half-and-half in place of some of the milk.
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Add chocolate shavings or cocoa dusting on top for a pretty finish.
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The pie can be made a day ahead and kept in the fridge.