Name: Chocolate Cream Pie
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Yield: 8
Cuisine: American
Ingredients: 1 (9-inch) pie crust, baked and cooled (pastry, graham cracker, or Oreo); 1 ½ cups granulated sugar; ¼ cup cornstarch; ¼ teaspoon salt; ½ cup unsweetened cocoa powder; 3 cups whole milk; 4 large egg yolks, beaten; 1 tablespoon unsalted butter; 1 ½ teaspoons vanilla extract; 6 ounces semi-sweet or bittersweet chocolate, finely chopped; 1 ½ cups heavy whipping cream, cold; ¼ cup powdered sugar; 1 teaspoon vanilla extract; Chocolate shavings or curls; Optional: Easter sprinkles or mini chocolate eggs

This Chocolate Cream Pie is a decadent, silky-smooth Easter dessert featuring a rich homemade chocolate custard filling nestled in a buttery crust, crowned with fluffy whipped cream and chocolate shavings—pure indulgence for chocolate lovers celebrating spring!

Why You’ll Love This Recipe

As an experienced chef, I adore this pie because it delivers restaurant-quality richness without complicated techniques. The filling is velvety and deeply chocolaty, made from scratch with real eggs, milk, and premium chocolate for that irresistible pudding-like texture that sets perfectly every time.

It’s make-ahead friendly, looks stunning on an Easter table with its glossy topping and pretty garnishes, and strikes the ideal balance between creamy, not-too-sweet decadence and crowd-pleasing comfort. Family and guests rave about it—it’s the kind of dessert that disappears fast, leaving everyone asking for seconds (and the recipe)!

Yield: 8 slices

Chocolate Cream Pie

Silky homemade chocolate custard pie with fluffy whipped cream topping—irresistible Easter treat for chocolate fans!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 35 minutes

Ingredients

For the Crust (if making from scratch or use store-bought pre-baked):

1 (9-inch) pie crust, baked and cooled (pastry, graham cracker, or Oreo)

For the Chocolate Filling:

1 ½ cups granulated sugar
¼ cup cornstarch
¼ teaspoon salt
½ cup unsweetened cocoa powder
3 cups whole milk
4 large egg yolks, beaten
1 tablespoon unsalted butter
1 ½ teaspoons vanilla extract
6 ounces semi-sweet or bittersweet chocolate, finely chopped

For the Whipped Cream Topping:

1 ½ cups heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract

For Garnish:

Chocolate shavings or curls
Optional: Easter sprinkles or mini chocolate eggs

Instructions

Start with your cooled 9-inch pie crust ready to go—whether homemade flaky pastry, crunchy graham cracker, or indulgent Oreo, it’s the perfect base for our creamy dream!
In a medium saucepan off the heat, whisk together the sugar, cornstarch, salt, and cocoa powder until no lumps remain—this dry mix ensures smooth sailing later.
Gradually pour in the whole milk while whisking vigorously to create a lump-free slurry that will become our luscious filling.
Place the pan over medium heat and cook, whisking constantly (don’t stop!), until the mixture thickens and starts to bubble gently—about 8-10 minutes of pure magic as it transforms into pudding heaven.
Remove from heat. Slowly temper the beaten egg yolks by whisking in about 1 cup of the hot mixture to warm them gently without scrambling.
Pour the tempered yolks back into the saucepan, return to medium heat, and whisk nonstop for 2 more minutes until super thick and glossy—your kitchen will smell like chocolate paradise!
Take it off the heat, stir in the butter, vanilla, and chopped chocolate until everything melts into silky smoothness—taste and swoon!
Pour the warm filling into your prepared crust, smooth the top with a spatula, and press plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours (overnight for best results).
When ready to serve, whip the cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form—light, fluffy clouds of perfection!
Spread or pipe the whipped cream generously over the chilled pie, then sprinkle with chocolate shavings or curls for that wow factor—slice, serve, and watch smiles spread!

Notes

This pie is no-bake after the crust (if pre-baked), making it stress-free for Easter gatherings. Always use fresh eggs and high-quality chocolate for the richest taste. If the filling seems too thick, a splash more milk can loosen it gently.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 486Total Fat 26gSaturated Fat 13gUnsaturated Fat 13gCholesterol 111mgSodium 240mgCarbohydrates 46gFiber 7gSugar 14gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Temper the egg yolks slowly by whisking in hot milk gradually to avoid scrambling—patience here prevents lumps.
Whisk constantly while cooking the filling over medium heat to achieve that luxurious, thick consistency without scorching.
Use high-quality chocolate (semi-sweet or bittersweet) for deeper flavor; avoid cheap chips with fillers.
Chill the pie for at least 4 hours (overnight is best) so slices hold their shape beautifully.
For perfect whipped cream, chill your bowl and beaters first, and stop whipping once soft peaks form to keep it light and billowy.
Garnish just before serving to keep chocolate curls fresh and prevent sinking.
Blind-bake the crust if using pastry to keep it crisp under the creamy filling.

Ingredients Notes

The magic starts with a pre-baked 9-inch pie crust—use a classic flaky pastry, graham cracker, or Oreo for extra chocolate intensity. Unsweetened cocoa powder adds pure chocolate depth without extra sweetness, while cornstarch thickens the custard naturally.

Whole milk (or half-and-half for extra creaminess) creates that silky mouthfeel; egg yolks provide richness and help the filling set smoothly. Semi-sweet or bittersweet chocolate (chopped bars preferred over chips) melts into luxurious flavor, and a touch of butter stirred in at the end adds shine and velvety texture.

Vanilla extract rounds out the notes, while heavy cream whipped with powdered sugar makes an ethereal topping. Simple, everyday ingredients transform into something extraordinary!

Variations and Substitutions

For a fun Easter twist, fold in pastel mini chocolate eggs or chopped Cadbury eggs into the filling for surprise bursts of color and crunch. Swap the crust for an Oreo cookie base for double chocolate bliss, or a graham cracker crust for a lighter contrast.

Use dark chocolate for intense, less-sweet flavor, or milk chocolate for milder sweetness. Dairy-free? Substitute full-fat coconut milk and vegan butter/chocolate. Gluten-free? Opt for a gluten-free crust and check cocoa/cornstarch labels.

Add espresso powder (1 tsp) for mocha vibes, or orange zest for a citrus pop. Top with toasted marshmallows for s’mores style, or fresh berries for a fruity Easter contrast. These tweaks keep the core creamy texture while customizing to tastes or dietary needs.

Storage Options

Store the assembled pie covered in the refrigerator for up to 3-4 days—the filling stays fresh, though the whipped cream may weep slightly after day 2 (refresh with extra whipped cream if needed).

Unfilled baked crust and cooked filling can be stored separately (filling in an airtight container) for 2 days before assembling. Avoid freezing the full pie as the custard may separate and become watery upon thawing; however, the baked crust freezes well for up to 2 months.