This Chocolate Cream Pie recipe features a chocolate cookie crust, smooth and creamy chocolate filling, and homemade whipped cream on top. Also includes the option to use a regular pie crust!
This post is sponsored by Rodelle. The opinions and text are all mine.
Do you have any big plans for the 4th of July? When it comes to this time of year we love to spend time with friends and family eating delicious food. One thing on the dessert menu for our 4th of July cookout this year is this chocolate cream pie!
This homemade chocolate pie has an incredibly rich and smooth chocolate filling and it’s topped with homemade whipped cream. I love to make this pie with a chocolate cookie crust, but I’ve included the option for how to make it in a regular pie crust too.
This is also the perfect cold dessert to cool you down after a hot 4th of July cookout. This chocolate cream pie recipe would even be a great option at any holiday dessert table too!
For the chocolate pie filling, you’ll be using several simple ingredients. Let’s break down each of the ingredients for this easy chocolate cream pie recipe:
- Granulated Sugar: There’s 3/4 cup of sugar in the filling to help sweeten it.
- Rodelle Gourmet Baking Cocoa: When it comes to a good chocolate cream pie, you need a good cocoa powder. I love using Rodelle Gourmet Baking Cocoa in this pie because it contains one of the highest levels of cocoa butter on the market which ensures an incredible chocolate flavor!
- Cornstarch: This helps to thicken the pie filling, so don’t leave it out!
- Espresso Powder: The espresso powder helps to enhance the chocolate flavor even more. Don’t have any? You can replace it with instant coffee granules or just simply leave it out.
- Whole Milk & Heavy Whipping Cream: I went through several batches of pie filling before landing on the perfect ratio of whole milk and heavy whipping cream. The two together help to create a thick filling that’s rich, but not too heavy.
- Egg Yolks: The egg yolks add richness and help to thicken the filling.
- Semi-Sweet Chocolate: Yep, there are two different kinds of chocolate in this pie! I found that the melted chocolate along with the Rodelle Gourmet Baking Cocoa helps to achieve the perfect silky consistency.
- Butter & Vanilla Extract: The butter adds a little richness and the vanilla adds a little flavor.
How to Make the Crust
You have a few different options when it comes to the crust for this pie. Since the filling is super chocolatey I decided to go with my chocolate cookie crust. You can skip baking the cookie crust if you want a no-bake crust option, but I find that it holds together much better if you pop it in the oven and bake it for 10 minutes.
To make the crust, you’ll grind up some chocolate sandwich cookies (leave the filling!) and combine the crumbs with some melted butter. Then, scoop the mixture into a pie plate and press it down firmly on the bottom and up around the sides.
Tip: Use a measuring cup to help firmly press the crust down into the pie plate. You want to make sure it’s packed in there really well so it holds together!
How to Make Chocolate Cream Pie
Once you’ve baked the crust and let it cool, you’ll make the pie filling. Here’s exactly how to make the filling:
- Sift the dry ingredients: I just sift the sugar, cornstarch, cocoa powder, and espresso powder into the saucepan and then whisk them together. This helps to remove any lumps and create a smoother filling.
- Whisk together the wet ingredients: It’s best to whisk these separately to ensure everything is well combined.
- Combine the wet and dry ingredients: I suggest adding about 1/2 cup of the wet ingredients to the saucepan until well combined, then whisk in the rest.
- Cook the filling until thick: Make sure to whisk continuously and use a rubber spatula to scrape the edges and bottom of the pan. Once the filling thickens, you’ll let it boil for one minute then remove it from the heat.
- Strain the chocolate filling: By straining the mixture, you’ll remove any small lumps in the filling and keep it super creamy.
- Stir in the chopped chocolate, butter, and vanilla: I add the chopped chocolate and butter to a large bowl and strain the filling right on top of them, stir everything together until well combined, then mix in the vanilla. Super easy!
Once the filling is mixed up, you can pour it into your cooled pie crust and spread it around. I like to cover the top of the filling directly with some plastic wrap to prevent a skin from forming on top. Once the filling is covered, let it cool slightly for about 15 minutes at room temperature and then refrigerate it for 3 to 4 hours or until the filling is firm.
Once the filling is thoroughly chilled, you can add your whipped cream on top. If you want to make this a little easier you can use whipped topping, but I like to stick with my homemade whipped cream because it tastes SO much better.
You can also top this homemade chocolate pie with chocolate shavings or dust it with more cocoa powder.
Can I Make This With a Regular Pie Crust?
Yes! If you want to use a regular pie crust for this chocolate cream pie recipe, you can use my homemade pie crust recipe. Just make sure to fully blind bake the pie crust and let it cool before adding the filling. Here’s my tutorial on how to blind bake your pie crust.
How to Store This Pie
This easy chocolate cream pie may be covered and stored in the refrigerator for up to 4 days.
Do I Have to Use Instant Espresso Powder?
No, you can leave it out if desired. However, the instant espresso doesn’t make this pie taste like coffee. Instead, it enhances the chocolate flavor and makes the filling taste even richer.
- If using a chocolate cookie crust, make sure to firmly pack it down on the bottom and around the sides of the pie plate so that it will hold together better. I like to use a measuring cup to help pack it down!
- Make sure to pre-bake your pie crust first and let it cool completely before adding the filling.
- It’s best to have all of your ingredients gathered and ready when you make the filling. Once you remove the filling from the heat, you’ll need to work quickly to strain it and stir in the remaining ingredients.
- To get your whipped cream to whip up quicker and better, it’s best to use cold heavy whipping cream and a cold mixing bowl and beaters. I suggest placing your mixing bowl and beaters in the freezer for 5 to 10 minutes before you start making the whipped cream.
More Easy Pie Recipes to Try!
Chocolate Cream Pie
For the chocolate cookie crust:
- 24 chocolate sandwich cookies
- 4 tablespoons (60 grams) unsalted butter , melted and slightly cooled
For the chocolate filling:
- 3 ounces semi-sweet chocolate , finely chopped
- 1 tablespoon (15 grams) unsalted butter , cubed into small pieces
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (25 grams) Rodelle Gourmet Baking Cocoa
- 1/4 cup (32 grams) cornstarch
- 1/2 teaspoon instant espresso powder or instant coffee granules (optional)
- 1 and 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy whipping cream
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
For the homemade whipped cream:
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
To make the chocolate cookie crust:
- Preheat oven to 350°F (177°C). Add the chocolate sandwich cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Stir until all of the crumbs are moistened.
- Scoop the mixture into a 9-inch pie plate. Firmly press it on the bottom and around the sides of the dish.
- Bake at 350°F (177°C) for 10 minutes. Remove from the oven and set aside to cool completely.
To make the chocolate filling:
- Add the finely chopped chocolate and cubed butter to a large heat-safe bowl. Set aside.
- Sift the sugar, Rodelle Gourmet Baking Cocoa, cornstarch, and espresso powder into a large saucepan to remove any lumps, then whisk until well combined.
- In a separate mixing bowl, whisk together the whole milk, heavy whipping cream, and egg yolks until fully combined. Pour about 1/2 cup of the wet ingredients into the saucepan with the dry ingredients and whisk until well combined, then pour in the remaining wet ingredients and whisk until fully combined.
- Place the saucepan over medium heat, stirring continuously and scraping the bottom and sides of the pan often, until the mixture starts to thicken. Once the mixture thickens and comes to a boil, allow to boil for one minute, then remove it from the heat.
- Strain the filling through a fine mesh strainer into the bowl with the chopped chocolate and butter. Once strained, stir until the chocolate and butter are fully combined, then stir in the vanilla extract.
- Scoop the filling into the cooled pie crust and spread it around into one even layer. Place a piece of plastic wrap directly on the surface of the filling and allow to cool slightly for about 15 minutes at room temperature, then transfer to the refrigerator to chill for at least 3-4 hours.
To make the homemade whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low speed, then increase to medium-high speed and continue mixing until stiff peaks form.
To assemble the pie:
- Remove the pie from the refrigerator and remove the plastic wrap on top of the filling. Scoop the whipped cream on top of the pie and spread it around into one even layer. Top with shaved chocolate or dust with more cocoa powder if desired, then refrigerate until ready to serve.