Baker Bettie

Chocolate Cream Pie

Get this chocolate cream pie recipe and tutorial! Flaky buttery crust, rich chocolate pudding filling, topped with light whipped cream and mini chocolate chips. This is one of my favorite pies from my childhood. Perfect for holidays and celebrations! 

A Chocolate Cream Pie decorated with whipped cream and mini chocolate chips

The closer we get to the holidays the more and more I get nostalgic about my home. I think about how lucky I am to have grown up in Kansas and I grow homesick of the familiar feeling that state will always bring me. It is difficult for me to express to people from the East Coast who have never experienced the Midwest why it has so much charm.

I often hear a hint of sympathy in people’s voices when they say, “You’re from Kansas?” What they don’t know is that I feel a bit of sympathy for them never understanding what a truly amazing place it is to grow up.

Near my hometown in Kansas there are a couple of restaurants, one Amish and the other Mennonite owned, that both make damn good pie. They make all kinds of fruit pies but our favorites were always the cream pies. Peanut butter cream pie, coconut cream pie, banana cream pie, sour cream raisin pie, and my favorite- chocolate cream pie!

Chocolate Cream Pie with a slice taken out

Last year about this same time I shared my recipe for French Silk Pie with you. We had the raw egg talk. I felt obligated to tell you that eating raw egg has risk. Then I told you that I take that risk almost daily and really don’t think eating raw egg is a big deal. Some of you scolded me for this but most of you agreed with me for the sake of decadent french silk pie.

I also promised you a recipe that had a cooked filling in case the raw egg was something you couldn’t do. And now I have to apologize because it is a year later and I am just now giving it to you. It’s just that there was that whole finishing culinary school thing, and launching an online lifestyle magazine thing, and time just gets away from you.

What I love so much about this pie is it is equal parts chocolate pudding filling and real whipped cream. The mini chocolate chips are also a must in my book. Mostly because I love the texture contrast they give with a little bit of hard chocolate here and there, but also because that is how they make it at my favorite pie spot and therefore it is also nostalgic.

I tried a new pudding recipe for this filling. It comes from the book The Baker’s Manual. (Side Note: every recipe I have used from this book has been absolutely fantastic Shout-out to my girl at Karista’s Kitchen for generously giving it to me. I still owe you cookies lady!

So if you need a good baking book with all your basic recipes I definitely recommend this one!) This pudding recipe is much more luscious and rich than every other chocolate pudding I have made. I dare say that the filling is this pie mimics pretty closely the texture of a french silk pie. It definitely compares in richness and velvety smoothness.

Let me walk you through this pie…

[icon type=”arrow-right”]Want to skip all the step-by-step pictures? Click here to jump the the recipe!

For the Crust-

Fat being cut into the flour to make the pie crust

For the crust, it comes together very quickly. Whisk together the flour and salt in a large bowl. Then add your fat. For this crust I am doing a combination of butter and shortening. Sometimes I do all butter, sometimes all shortening, sometimes half and half. I like the butter flavor for this crust but am still looking for the tenderness the shortening brings

Fat after being cut into flour to make the pie crust looking like coarse meal

Using a pastry cutter, or a fork, cut the pieces of fat into the flour until the consistency of coarse meal.

Pie crust after water is added and holding together in a ball

Gently stir in cold water, 1 TBSP at a time, until the dough comes together. If the dough feels really soft and has gotten warm from sitting out, put it in the freezer for a minute or two to solidify the fat before rolling it out.

Pie crust rolled out with a pie tin on top to measure the size

Being very gentle, roll the crust out on a lightly floured work surface. Work as gently as possible. You want the crust to be a few inches wider in diameter than your pie plate.

[feature_headline type=”left” level=”h4″ looks_like=”h3″ icon=”check-square-o”] Pro Baking Tip [/feature_headline]

Always start with your rolling pin in the center of the dough moving out to an edge. Never rolling back and forth from one edge to the other.

Pie crust laying in the pie tin ready for the sides to be trimmed

Carefully transfer the crust into the pie plate. Pull up on the edges to let it settle down into the plate. Trim the edges, leaving about 1″ excess crust on the sides.

Pie crust in the pie tin after the sides are trimmed

You can crimp the edges however you want. For this pie, I tucked the excess crust under to form a lip.

Pie crust in the pie tin after crimping the edges with my fingers

I think pinched the crust with my thumb and pointer finger to create pretty crimping.

Crimped pie crust in a pie tin after docking the bottom with a fork

Take a fork and pierce the crust all over the bottom and on the sides. This is called “docking.” The crust is then baked and cooled while the filling is made.

Speaking of the filling…

For the Chocolate Filling-

Whisking the pie filling

Start by whisking whole eggs, egg yolks, with sugar, cornstarch, and salt in a large bowl.

[feature_headline type=”left” level=”h4″ looks_like=”h3″ icon=”flask”] Baking Science Tip [/feature_headline]

When you think about the filling of the french silk pie and the chocolate cream pie you realize that eggs are the thing that thickens them both. The difference here is that the eggs are heated up so that the proteins coagulate which is what causes thickening along with the cornstarch for this chocolate cream pie.

For french silk pie, air is whipped into the eggs over a long mixing process to thicken the filling and the eggs are kept raw.

Pie filling in a bowl beside a saucepan of heated cream, milk and cocoa powder

Next, heavy cream, milk, and cocoa powder is heated in a saucepan. This hot milk mixture is then very slowly streamed into the eggs while whisking continuously. You want to be very careful at first so that the eggs do not cook.

[feature_headline type=”left” level=”h4″ looks_like=”h3″ icon=”flask”] Baking Science Tip [/feature_headline]

The process of slowly incorporating hot liquid into eggs is called “tempering.” By slowly adding in the hot liquid you bring the eggs up in temperature gradually which hopefully prevents giving us scrambled eggs.

The egg/milk mixture in a saucepan on the stove

This egg/milk mixture is then heated on the stove until boiling and thick. It will become a pudding consistency here.

Sifting the pudding-like mixture to remove any lumps

The hot thickened pudding mixture, that is a particular disgusting color of grey at this point, is then strained and chocolate and butter is mixed in. This will eliminate that gross grey color and give that beautiful dark chocolate pudding color. Yes!

Puddling-like mixture in a bowl with plastic wrap touching the surface

Now lay a piece of plastic wrap right on top of the pudding and let it cool in the refrigerator for about an hour before filling  the pie. After filled, the pie needs to set. This should take about 3 hours but it will hold up well if you want to make it the day ahead. Then just top with real whipped cream and mini chocolate chips! Viola!

The finished Chocolate Cream Pie decorated with whipped cream and mini chocolate chips

I have so much to be thankful for. My husband, our families, our cats, our home, our wonderful life in Philly, the ability to travel back to Kansas, our health, and just overall happiness.

And I probably don’t say it enough to you, but I am SO THANKFUL for you. I truly enjoy reading every single one of your comments, emails, tweets, instagrams, facebook messages… all of it! I’m sorry if I am not able to always reply to every single one. I need just about 16 more hours in my day and I would be good to go! But, THANK YOU!

A slice of Chocolate Cream Pie on a plate


One Year Ago: French Silk Pie

Two Years Ago: Sweet Potato Casserole Cookies

Three Years Ago: Oven Hickory Smoked Ribs

A Chocolate Cream Pie decorated with whipped cream and mini chocolate chips

Chocolate Cream Pie

Yield: 8-10 Servings
Prep Time: 4 hours
Cook Time: 35 minutes
Total Time: 4 hours 35 minutes

Flaky buttery crust, rich chocolate pudding filling, topped with light whipped cream and mini chocolate chips. This is one of my favorite pies from my childhood. Perfect for holidays and celebrations! 


  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/4 cup shortening
  • 1/4 cup (1/2 stick) cold butter, cut into small pieces
  • ice water (usually about 1/4 cup)
  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/4 cup shortening
  • 1/4 cup (1/2 stick) cold butter, cut into small pieces
  • ice water (usually about 1/4 cup)
  • 2/3 cup granulated sugar
  • 2 1/2 TBSP cornstarch
  • 1/8 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 2 TBSP unsweetened cocoa powder
  • 8 oz bittersweet chocolate, chopped or chips
  • 2 TBSP unsalted butter, cut into small pieces
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips


For the Crust
  1. Place the flour in a large bowl and add a large pinch or two of salt. Mix together. Add the shortening and cold butter into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
  2. Gently stir in water a TBSP at a time until the dough can form into a ball.
  3. On a lightly floured work surface, roll the pie dough out until a few inches wider than your 9" pie plate. Carefully move the crust into the pie plate. Lift the edges up so that it lays into the pie plate without stretching.
  4. Trim the edges so that there is about 1" extra. Fold the excess crust under itself and then crimp, pinching with your thumb and pointer finger.
  5. Use a fork to pieces all over the bottom and the sides of the dough. Place the pie plate in the freezer while preheating your oven to 400F.
  6. Position an oven rack in the bottom third of your oven. Line the crust with parchment paper and fill with pie weights, dry beans, or rice. Bake at 400F in the bottom third of the oven for 15 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Place back in the oven and bake for 10 minutes longer, until lightly browned.
  7. Allow to cool completely on a wire rack before filling.
For the Filling
  1. In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the whole eggs and egg yolks.
  2. In a sauce pan over medium heat, bring the milk, cream, and cocoa powder to a boil. Pouring very slowly, stream the hot milk mixture into the eggs while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat stirring continuously until the mixture just reaches a boil and thickens.
  3. Strain the hot thickened pudding mixture into a large bowl. Stir in the chocolate and butter until smooth. Lay a piece of plastic wrap directly on top of the filling and refrigerate for about an hour before transferring to the crust.
  4. Pour the cooled chocolate filling into the cooled crust. Allow to set in the refrigerator for about 3 hours and up to 24 hours before topping and serving.
For the Topping
  1. In a large bowl with a hand mixer, or the bowl of the stand mixer fit with a whisk attachment, whip the heavy cream on high speed until starting to thicken. Add in the sugar and vanilla and whip to medium peaks.
  2. Top the pie with the whipped cream and sprinkle with chocolate chips.

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9 comments on “Chocolate Cream Pie”

  1. What a gorgeous pie.. my mother-in-law has been asking for a cream pie and here you are! I also love the look of your pie crust and will be trying this one. It’s difficult to find a crust recipe that works and yours sounds nice and simple.

    ps.. did you hear that ZipList is closing?? craziness..

    • Hey Barb!

      You’ll have to let me know if you do try the recipe and what you think. Happy holidays to you and your family!

      Yes, I have known about Ziplist for a while. I started using Easy Recipe about a month ago and am working to get all of my recipes transferred over. My understanding is that Easy Recipe’s schema markup is definitely better for SEO anyway.

      • That’s the one I went with, the Plus isn’t very expensive and it switches all the recipes for you:) It’s so nice to have time to visit my favorite blogs.. so nice to be here!

        • Yes, I have the plus too but I’m finding that my ratings aren’t showing up with plus unless I go into each individual post and click the Easy Recipe icon and click the “yes” button for it to switch them. So weird. Maybe I’m missing something?

  2. I completely relate-growing up in the Midwest is wonderful. Also–Amish people are fantastic bakers. True story.

    This pie is sooo beautiful and looks perfect! I would love a HUGE slice right now!


    • Midwest is the best! How are you liking moving back? I bet you are so happy to be close to family especially while wedding planning! Luckily, living in Pennsylvania I still have a lot of good Amish baked goods nearby!

  3. Chocolate Cream Pie…Looking fantastic, rich-chocolate filling, whipped cream topping, nesting in that great short, flaky pastry crust, it’ll be on my holiday table for sure, along with the French Silk Pie.
    Beautiful !
    I like the texture, crunch of chocolate chips on the top, finishes it off nicely too.
    What I like is home-made desserts, far better than out of a boxed mix or packet, my personal preference & no scouring the shops for alternatives.
    I’m going to love this as will my guests.
    Thank-you so much, another superb recipe to add & share…
    Odelle Smith. U.K.

  4. Chocolate cream pie is impossible to get in the uk, so ive just made it to your recipe – its chilling in the fridge right now! Thanks so much for a fab recipe. Next time i might try a flavoured version, perhaps chocolate orange or baileys. Yum!

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