Chocolate Pie Recipe – A Smooth, Rich Classic You’ll Make Again

This chocolate pie hits that sweet spot between silky and rich, with a texture that feels like a hug. It’s simple enough for a weeknight treat, but special enough to serve at a holiday table. No fancy equipment, no tricky steps—just a creamy chocolate filling in a crisp crust, topped with fluffy whipped cream.

If you love chocolate pudding, this is its grown-up cousin. Expect clean slices, deep cocoa flavor, and a pie that disappears fast.

What Makes This Recipe So Good

• Silky, stable filling: Cornstarch thickens the custard so it slices neatly but still tastes smooth and creamy.
• Deep chocolate flavor: A mix of cocoa powder and real chocolate gives the filling complexity without being bitter.
• Foolproof method: Tempered eggs and a gentle simmer prevent curdling, so the custard cooks evenly.
• Flexible crust: Use store-bought, homemade, graham cracker, or Oreo—this filling loves them all.
• Make-ahead friendly: The pie sets in the fridge, so it’s perfect for prepping the day before.

Ingredients

• 1 pre-baked 9-inch pie crust (traditional pastry, graham cracker, or chocolate cookie crust)
• 2 cups whole milk
• 1 cup heavy cream (divided: 3/4 cup for the filling, 1/4 cup for whipped topping if using)
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder (natural or Dutch-process)
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 4 large egg yolks
• 4 ounces semi-sweet or dark chocolate (60–70%), finely chopped
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• For topping: 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla (optional)
• Optional garnish: chocolate shavings, cocoa dusting, or flaky sea salt

How to Make It

1. Prepare the crust: If using a pastry crust, fully blind-bake it and let it cool completely. A fully baked crust prevents sogginess.
2. Whisk the dry mix: In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt until no lumps remain.
   

   This helps the custard thicken evenly.

3. Add dairy gradually: Whisk in the milk and 3/4 cup of the heavy cream a little at a time until smooth. Turn the heat to medium.
4. Cook to thicken: Cook, whisking constantly, until the mixture thickens and gently bubbles, 5–8 minutes. It should coat the back of a spoon and leave a trail when you run a finger through it.
5. Temper the yolks: In a small bowl, whisk the egg yolks.
   

   Slowly stream in about 1/2 cup of the hot mixture while whisking constantly. Then pour the tempered yolks back into the saucepan, whisking well.

6. Finish cooking: Cook 1–2 minutes more, whisking, until glossy and thick. Do not let it boil hard—gentle bubbles are enough.
7. Add chocolate and flavor: Remove from heat.
   

   Stir in the chopped chocolate, butter, and vanilla until completely smooth.

8. Strain (optional but smart): For an ultra-smooth custard, pass the filling through a fine-mesh sieve into a bowl.
9. Fill the crust: Pour the warm filling into the cooled pie crust. Smooth the top with a spatula.
10. Prevent skin: Press a piece of plastic wrap directly onto the surface of the filling.
11. Chill to set: Refrigerate at least 4 hours, preferably overnight, until fully set.
12. Make whipped cream: In a chilled bowl, whip 1 cup cold heavy cream with powdered sugar and vanilla to soft peaks. Spread or pipe over the chilled pie.
13. Garnish and serve: Add chocolate shavings or a light cocoa dusting.
    

    Slice with a sharp knife wiped clean between cuts.

Storage Instructions

• Refrigerator: Cover loosely and keep chilled for up to 3 days. Add whipped cream just before serving for the freshest look.
• Freezer: You can freeze the pie (without whipped topping) for up to 1 month. Wrap well.
  

  Thaw in the fridge overnight. The texture remains good, though slightly softer.

• Leftovers: Store slices in airtight containers to prevent absorbing fridge odors.

Benefits of This Recipe

• Reliable texture: The cornstarch and egg yolk combo ensures a custard that sets properly without being rubbery.
• Balanced sweetness: Using both cocoa and real chocolate gives a full, round flavor that isn’t cloying.
• Customizable: Switch the crust, adjust the chocolate percentage, or add spices like cinnamon or espresso powder.
• Make-ahead convenience: It sets in the fridge, so entertaining is less stressful.
• Crowd-pleaser: Familiar, nostalgic flavors with a polished finish.

Common Mistakes to Avoid

• Under-baked crust: A partially baked crust becomes soggy under custard. Bake until golden and dry.
• Overheating the custard: Boiling aggressively can scramble the eggs.
  

  Keep it at a gentle simmer and whisk constantly.

• Skipping the tempering step: Pouring hot custard straight into yolks causes curdling. Temper slowly.
• Not chilling long enough: The pie needs several hours to set. Cutting too early leads to messy slices.
• Using watery toppings: Aerosol whipped cream deflates quickly.
  

  Freshly whipped cream holds better.

Alternatives

• Dairy-free option: Use full-fat coconut milk in place of milk and cream. Swap butter for coconut oil. Choose dairy-free chocolate.
  

  Expect a subtle coconut note.

• No-egg version: Omit yolks and increase cornstarch to 1/3 cup plus 1 tablespoon. Texture will be slightly less rich but still smooth.
• Graham or Oreo crust: Combine 1 1/2 cups crumbs with 6 tablespoons melted butter and a pinch of salt. Press into a 9-inch pie plate and bake at 350°F (175°C) for 8–10 minutes.
• Extra-dark pie: Use 70% chocolate and add 1 teaspoon espresso powder.
  

  Increase sugar slightly if you prefer a sweeter finish.

• Spiced twist: Add 1/2 teaspoon cinnamon and a pinch of cayenne for a Mexican chocolate vibe.
• Nutty variation: Spread 1/2 cup toasted chopped hazelnuts or almonds over the crust before adding the filling.

FAQ

Can I use low-fat milk?

Yes, but the filling will be thinner and less creamy. For best results, use whole milk, or balance low-fat milk with extra heavy cream to keep the texture rich.

How do I fix lumpy custard?

Whisk vigorously off the heat, then strain through a fine-mesh sieve. Small lumps often come from cocoa clumps or slight curdling; straining smooths it out.

What if the pie doesn’t set?

It might need more chill time.

If it’s still loose after overnight chilling, the custard likely didn’t cook long enough. Next time, cook until it visibly thickens and holds tracks from the whisk.

Can I make it ahead?

Absolutely. Make the pie the day before and add whipped cream just before serving.

It stays fresh and slices beautifully on day two.

Which chocolate is best?

Semi-sweet (around 60%) is a safe, balanced choice. Darker chocolate gives a more intense flavor. Avoid milk chocolate, which can make the filling too sweet and soft.

How do I get clean slices?

Chill the pie well, use a sharp knife, and wipe the blade between cuts.

A quick dip of the knife in hot water before slicing helps too.

Can I use a ready-made crust?

Yes. A store-bought pastry, graham cracker, or Oreo crust works well. Ensure it’s fully baked and cooled before filling.

Is there a gluten-free option?

Use a gluten-free cookie crust and confirm your cornstarch and chocolate are gluten-free.

The filling itself is naturally gluten-free.

Final Thoughts

This chocolate pie recipe keeps things simple while delivering serious comfort. The custard is lush, the flavor is deep, and the process is forgiving enough for beginners. Make it for celebrations or quiet nights at home—it fits both.

Once you see how easy it is to pull off a polished, bakery-worthy pie, you’ll keep this one on repeat.