You can’t deny the deliciousness of a classic Chocolate Cream Pie.

Pie Day is coming up, you know the Pie Day I’m referring to…Pi Day 3.14 (March 14th), it’s a fun day to celebrate, because pie! I’ve never been a fan of math, but Pie?! I can get on board with pie. Especially classic chocolate cream pie. We have a couple other chocolate pie recipes here that we love: Chocolate Truffle Pie (with an oreo cookie crust) and German Chocolate Pie (with pecans and coconut at the bottom of the crust), but I had to have classic chocolate cream pie included here, because sometimes it’s the simple classics you always come back to.

Ingredients for Chocolate Cream Pie:

1 9-inch homemade pie crust baked and cooled
For the chocolate pudding filling:
1/3 cup granulated sugar
2 1/2 cups whole milk
6 large egg yolks
2 Tablespoons cornstarch
6 Tablespoons salted butter, cut into chunks
8 ounces semi-sweet chocolate, chopped or chocolate chips
1 1/2 teaspoons vanilla extract
For the whipped cream topping:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1 1/2 teaspoons vanilla extract

How to make Classic Chocolate Cream Pie:

Have the pie crust blind baked and cooled, ready to be filled with the filling.
For the chocolate pudding filling:

In a medium sauce pan set to medium heat, pour in the sugar and milk and whisk well to combine. Bring mixture to a simmer, while continually whisking.
In a medium sized bowl, combine the egg yolks and cornstarch and whisk until smooth.
Once the milk and sugar mixture is simmering, add a few spoonfuls of the hot milk into the egg yolks and whisk to temper the egg yolks. Add a few more spoonfuls of the hot milk to the egg yolks. Slowly whisk the egg yolk mixture into the milk mixture in the saucepan. Whisking constantly until the mixture begins to thicken and comes to a gentle boil (big bubbles will start to break at the surface).
Remove the saucepan from the heat and whisk in the butter, chocolate, and vanilla extract. Stir until the butter and chocolate are melted and it is all smooth. *Optional: strain the chocolate pudding pie filling through a sieve using a rubber spatula to press it through. This will remove any unwanted pieces from the egg yolks and cornstarch.
Pour the chocolate pie filling into the cooled pie crust and smooth out the top into an even layer. Allow to cool for a few minutes on the counter. Place a piece of plastic wrap softly over the top and move pie to the fridge to chill and set, about 4–6 hours or overnight, if desired.

For the whipped cream topping:

Once the chocolate pie has set and chilled, make the whipped cream topping by adding the cream to the mixing bowl of an electric mixer. Whip the cream on high speed for 1-2 minutes.
Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
Remove the plastic wrap from the chocolate pie and spread the sweetened whipped cream over the chocolate pie and garnish with chocolate shavings.

How to make chocolate shavings:

There are a few different ways to make chocolate shavings.
Probably the easiest way is to just use a vegetable peeler and shave off the edge of your favorite chocolate bar.
Or you can melt chocolate (like chocolate chips) in the microwave (in a microwave safe glass bowl). Pour the melted chocolate onto a parchment lined sheet pan. Spread the chocolate out into a thin even layer. Move the sheet pan into the freezer to set the chocolate. The chocolate should set after 3-5 minutes in the freezer. Using a bench scraper or metal spatula gently scrape the set chocolate into shavings. It helps to hold one end of the parchment down so that it doesn’t move as you make the chocolate shavings.

Tips and Tricks for the best Chocolate Cream Pie:

To help this pie filling to set thick and not runny, we are using both egg yolks and cornstarch, they both help this pie set firm and make it easy to cut clean slices.
Strain the chocolate pudding pie filling through a sieve before adding to the baked pie crust. This will insure the ultimate smooth consistency and keep any extras out.
Make it the night before to chill overnight if you have the time. This pie can be made 1-2 days in advance, more chill time is helpful for allowing the pie filling to set.

Different Pie Crust options:

There are a few different ways you can go for the crust for this pie, it really is a personal preference. The one thing I do think is important is that whichever kind of crust you choose, you make it homemade, because it will be better than the pre-made store bought crusts you can buy at the store. For this pie, you can make a regular pie crust, an Oreo cookie pie crust (see directions below) or a Graham Cracker Crust. They all would be delicious with this chocolate cream pie.

Chocolate Cream Pie

Chocolate Cream Pie served in a classic pie crust topped with sweet whipped cream and garnished chocolate shavings.

Author Kami | NoBiggie.net

Ingredients

1 9-inch homemade pie crust baked and cooled

For the Chocolate Pudding Pie Filling:

1/3 cup sugar
2 1/2 cups whole milk
6 large egg yolks
2 tablespoons cornstarch
6 tablespoons salted butter cut into chunks
8oz. semi-sweet chocolate chopped or chocolate chips
1 1/2 teaspoons vanilla extract

For the Sweetened Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons teaspoons vanilla extract
1 chocolate bar (for chocolate shavings)

Instructions

Have the pie crust blind baked and ready to go. To blind bake: Bake at 375 for 15 to 20 minutes with parchment paper and pie weights. Use a fork, to poke holes all over the bottom of the pie crust, then return the pie crust back into the oven to bake for 10-15 minutes longer until it is golden brown on the edges.

For the Chocolate Pudding Filling:

In a medium sauce pan set to medium heat, pour in the sugar and milk and whisk well to combine. Bring mixture to a simmer, while continually whisking.
In a medium sized bowl, combine the egg yolks and cornstarch and whisk until smooth.
Once the milk and sugar mixture is simmering, add a few spoonfuls of the hot milk into the egg yolks and whisk to temper the egg yolks. Add a few more spoonfuls of the hot milk to the egg yolks. Slowly whisk the egg yolk mixture into the milk mixture in the saucepan. Whisking constantly until the mixture begins to thicken and comes to a gentle boil (big bubbles will start to break at the surface).
Remove the saucepan from the heat and whisk in the butter, chocolate, and vanilla extract. Stir until the butter and chocolate are melted and it is all smooth.
Pour the chocolate pie filling into the baked and cooled pie crust and smooth out the top into an even layer. Allow to cool for a few minutes on the counter. Place a piece of plastic wrap softly over the top and move pie to the fridge to chill and set, about 4–6 hours or overnight, if you have the time.

For the Whipped Cream Topping:

Once the chocolate pie has set and chilled, make the whipped cream topping. Add the heavy cream to the mixing bowl of an electric mixer. Whip the cream on high speed for 1-2 minutes.
Add in the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
Remove the plastic wrap from the chilled chocolate pie and spread the sweetened whipped cream over the chocolate pie and garnish with chocolate shavings. Serve chilled.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

How to Make an Oreo Cookie Crust:

If you’d like to make an oreo cookie crust rather than a classic pie crust, here is what you need to make one: 24 Oreo cookies and 5 Tablespoons butter, melted.

Preheat your oven to 350°F. Add the whole Oreo cookies into the bowl of a food processor and pulse until they become fine crumbs. Pour the crumbs into a bowl and stir in the melted butter, until the cookie crumbs are well coated. Press the oreo cookie mixture firmly into the bottom and also up the sides of a 9 inch pie plate. Bake for 10-12 minutes. Out of the oven, allow the crust to cool.