Decadent Chocolate Cream Pie Recipe

If you’ve ever dreamed of a dessert that’s both silky and rich, with a perfect chocolatey punch, then this Decadent Chocolate Cream Pie Recipe is about to become your new favorite. I absolutely love how this pie combines a flaky, buttery crust with the most luscious chocolate cream filling and a light, fluffy whipped topping. When I first tried this, I was hooked instantly—and trust me, once you make it, your family and friends will be begging you for more.

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Ingredients You’ll Need

This Decadent Chocolate Cream Pie Recipe relies on classic pantry staples that come together beautifully to create a crowd-pleasing dessert. I like to choose high-quality dark chocolate for that rich flavor, and opting for whole milk makes the pudding extra creamy.

• All-purpose flour: The base for the pie crust; I always sift it to avoid lumps and help with a light texture.
• Powdered sugar: Adds subtle sweetness to the crust without graininess.
• Coarse kosher salt: Enhances the flavors in both the crust and filling—don’t skip it!
• Cold unsalted butter: Essential for a flaky crust; I dice it into small pieces to chill evenly.
• Large egg: Helps bind the pie crust with richness.
• Granulated sugar: Sweetens the chocolate filling and the cream cheese mixture.
• Cornstarch: Thickens the pudding perfectly without any chalky taste.
• Egg yolks: Provide richness and help the custard set.
• Whole milk: Makes the filling rich and creamy—never substitute with skim if you can help it.
• Dark chocolate: I use chopped 70% cocoa chocolate for a deep chocolate flavor that’s not too bitter.
• Unsalted butter (for filling): Stirred in at the end for shine and richness.
• Vanilla extract: A must for rounding out the flavor.
• Cream cheese: Just a little bit in the topping adds tang and creamy texture.
• Heavy cream: Whipped into soft peaks for the topping, making the pie feel light and airy.

Variations

I love mixing things up sometimes, depending on the occasion or what’s in my pantry. This Decadent Chocolate Cream Pie Recipe is versatile—you can tweak it and still end up with something fantastic.

• Use different chocolate types: I’ve made it with milk chocolate for a sweeter taste, and even white chocolate for a lighter pie—but dark chocolate remains my favorite classic.
• Make it dairy-free: Swap milk and cream for coconut or almond alternatives; just be mindful the texture might be slightly different.
• Add espresso powder: A teaspoon stirred into the filling amps up the chocolate flavor without making it taste like coffee.
• Make a no-bake crust: When short on time, crushed graham crackers mixed with butter works beautifully and still tastes incredible.

How to Make Decadent Chocolate Cream Pie Recipe

Step 1: Prepare and Blind Bake the Pie Crust

Start by mixing your flour, powdered sugar, and salt in a bowl, then cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs (think small peas). Adding the egg creates a soft dough. Chill it well—about 30 minutes—to help it hold its shape. When you’re ready, roll it out between parchment papers to avoid sticking, then fit it into your pie pan. I blind bake the crust with pie weights or dried beans at 375°F (190°C) for around 20 minutes until it’s golden and crisp. This step ensures your crust won’t get soggy once you add the filling.

Step 2: Make the Chocolate Custard Filling

In a saucepan, whisk together granulated sugar, cornstarch, salt, and egg yolks until smooth. Slowly drizzle in the cold milk while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and just starts to bubble—this took me some patience the first time, but constant stirring really helps avoid burning. Remove from heat and stir in the chopped dark chocolate, butter, and vanilla. The heat from the pudding melts the chocolate, creating that dreamy, silky texture you’ll adore. Transfer the filling to the baked crust, smoothing the surface with a spatula, then let it cool to room temperature before refrigerating for at least 3 hours.

Step 3: Whip the Cream Cheese Topping

Whip heavy cream until soft peaks form, then mix together softened cream cheese, powdered sugar, and vanilla extract in a separate bowl. Gently fold the cream cheese mixture into the whipped cream until you get a smooth, fluffy topping. This addition gives the topping a subtle tang and sturdier texture that holds up well on the pie. Spread or pipe the topping over the chilled pie, then finish off with extra chocolate shavings—or chop some dark chocolate while you’re at it for an impressive garnish.

How to Serve Decadent Chocolate Cream Pie Recipe

Garnishes

I usually keep it simple with freshly grated dark chocolate or a few decorative curls. Sometimes, I sprinkle a pinch of flaky sea salt on top to highlight the chocolate’s depth, which creates a fantastic flavor contrast. Fresh raspberries or sliced strawberries are great for a pop of color and a tart note, too.

Side Dishes

This pie is a dessert star on its own, but if you want to round out a meal, I like to serve it alongside light espresso or a cup of black tea. Some homemade vanilla ice cream or fresh fruit salad on the side also pairs nicely without overwhelming your palate.

Creative Ways to Present

For birthdays or holidays, I’ve piped the whipped topping into elegant rosettes using a star tip, and layered edible gold leaf on the chocolate curls for a festive flourish. Little extra touches like these make the pie feel extra special and impressive—even if you’re just making it for a cozy night in.

Make Ahead and Storage

Storing Leftovers

I store leftover pie covered tightly with plastic wrap in the fridge for up to 3 days. The cream topping holds up really well, but you’ll want to avoid letting the crust sit too long to keep it from becoming soggy. Eating it within a day or two is when it’s at its absolute best.

Freezing

While I haven’t frozen the fully assembled pie with cream topping (as it can change texture), I’ve frozen the baked pie crust without issues. You can freeze the crust for up to 2 months, then thaw and add the filling fresh for a quicker assembly on dessert day.

Reheating

This pie is best enjoyed chilled, so reheating isn’t typically recommended. If your crust loses some crispness, a quick 5-minute toast in a low oven (around 300°F/150°C) can help crisp it back up before serving.

FAQs

Final Thoughts

One of the things I adore most about this Decadent Chocolate Cream Pie Recipe is how approachable it is—yet it yields a pie that tastes like you’ve spent hours perfecting it. Whether you’re making it for a birthday, holiday, or just a weekend treat, this recipe never disappoints. Give it a try and watch the smiles around the table when everyone digs in. Trust me, your kitchen is about to become the go-to spot for chocolate lovers everywhere!

Decadent Chocolate Cream Pie Recipe

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• Author: Jasmine
• Prep Time: 25 min
• Cook Time: 30 min
• Total Time: 55 min
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Classic Chocolate Cream Pie features a flaky homemade pie crust filled with rich, homemade dark chocolate pudding and topped with silky whipped cream and chocolate shavings. This indulgent dessert is perfect for any occasion, combining smooth chocolate custard with a tender, buttery crust for a timeless treat.

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Ingredients

Pie Crust

• 1-1/2 cups (180 grams) all-purpose flour
• 1/4 cup (30 grams) powdered sugar
• ½ teaspoon coarse kosher salt
• 1/2 cup (113 grams) cold unsalted butter, diced into ½” pieces
• 1 large egg

Chocolate Pudding Filling

• 3/4 cup (175 grams) granulated sugar
• ¼ cup (30 grams) cornstarch
• Pinch coarse kosher salt
• 2 large egg yolks
• 3 cup (680 grams) whole milk
• 8 ounces (230 grams) chopped dark chocolate, plus more for garnish
• 4 tablespoons (60 grams) unsalted butter
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 2 tablespoons (30 grams) cream cheese, softened
• 2 tablespoons (30 grams) granulated sugar
• ¼ teaspoon vanilla extract
• 1 cup (230 grams) heavy cream

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Instructions

1. Prepare the Pie Crust: In a food processor, combine the flour, powdered sugar, and kosher salt. Add the cold diced butter and pulse until mixture resembles coarse crumbs. Add the egg and pulse until dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Bake the Pie Crust: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake another 10-15 minutes until golden brown. Let cool completely.
3. Make the Chocolate Pudding: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. In a separate bowl, lightly beat egg yolks. Gradually whisk in milk to the sugar mixture in saucepan, then cook over medium heat, stirring constantly until thickened and boiling for 1 minute. Remove from heat and whisk in egg yolks quickly to temper eggs, then return to heat and cook an additional 2 minutes, stirring constantly.
4. Add Chocolate and Butter: Remove the pudding from heat and stir in chopped dark chocolate until melted and smooth. Then stir in butter and vanilla extract until fully incorporated. Pour pudding into the cooled pie crust, smoothing the top. Cover with plastic wrap directly on surface and refrigerate to chill and set for at least 4 hours.
5. Prepare Whipped Cream Topping: In a mixing bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract and beat until combined. Gradually beat in heavy cream until stiff peaks form. Spread the whipped cream over the chilled chocolate pudding in the pie crust evenly.
6. Garnish and Serve: Sprinkle additional chopped dark chocolate or chocolate shavings over the whipped cream. Chill the pie for another 30 minutes before serving for best texture.

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Notes

• Rich and decadent, this pie is a classic dessert that showcases smooth homemade chocolate pudding and whipped cream in a tender pie crust.
• Ensure the pie crust is fully cooled before adding pudding to prevent sogginess.
• Use high-quality dark chocolate for best flavor and texture in the filling.
• Chilling both pudding and whipped cream thoroughly helps the pie set beautifully for clean slices.

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Nutrition

• Serving Size: 1 slice (1/8 of pie)
• Calories: 420
• Sugar: 28g
• Sodium: 110mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 110mg