Chocolate Cream Pie With Whipped Cream

chocolate pie
Brian Leatart /Photolibrary/Getty Images
Ratings (15)
  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
640 Calories
40g Fat
60g Carbs
11g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 640
% Daily Value*
Total Fat 40g 51%
Saturated Fat 18g 91%
Cholesterol 121mg 40%
Sodium 155mg 7%
Total Carbohydrate 60g 22%
Dietary Fiber 4g 14%
Protein 11g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic chocolate pie is topped with a sweetened whipped cream. The pie's foundation can be either a homemade baked pastry crust or feel free to use a homemade graham cracker crust if you prefer. Both versions are amazingly delicious.


  • 3/4 cup sugar (granulated)
  • 6 tablespoons cornstarch
  • 2 squares unsweetened baking chocolate (cut into small pieces)
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 3 egg yolks (beaten in a medium bowl)
  • 1/2 teaspoon vanilla extract
  • 1 9-inch pastry shell (baked)
  • For Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar

Steps to Make It

  1. In the top of a double boiler, combine granulated sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.

  2. Gradually, whisking constantly, add about half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract.

  3. If there are some lumps, strain through a fine-mesh sieve.

  4. Pour filling into a baked pie shell.

  5. Chill the pie thoroughly in the refrigerator for 2 to 4 hours. In a mixing bowl, beat the heavy cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store any leftovers in the refrigerator.