Creamy Old Fashioned Chocolate Pie - Easy Recipe! (2024)

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This Creamy Old Fashioned Chocolate Pie Recipe is silky, rich and a chocolate lover’s dream. it has a buttery, deep-dish pie crust that is filled with chocolate pudding, then topped with homemade whipped cream and chocolate shavings. An easy no-bake dessert!

Creamy Old Fashioned Chocolate Pie - Easy Recipe! (1)

TABLE OF CONTENTS

  • Homemade Chocolate Cream Pie
  • You’ll Love This Pie
  • Basic Ingredients
  • How to Make Chocolate Pie
  • Tips For Success
  • How Long Does the Pudding Take to Set?
  • TroubleShooting Tip: My Pudding Didn’t Set
  • Can I Make This Ahead Of Time?
  • Storing a Finished Pie
  • Get the Recipe

Homemade Chocolate Cream Pie

This chocolate pie recipe has been a labor of love, and it’s all paid off. This is made with a rich dark chocolate pudding and topped with homemade whipped cream and chocolate shavings, it’s pure decadence.

The chocolate pudding melts in your mouth, and when you get a bite of crust, pudding and whipped cream together it’s simply the best. No special occasion is needed to enjoy this pie, but it does make a perfect addition to the Thanksgiving table or a summer BBQ.

You’ll Love This Pie

I’ve made quite a few homemade pudding recipes in the past, but this recipe is definitely one of the easiest I’ve made and a great recipe for beginner bakers. Plus the chocolate pudding is so amazing, it will satisfy even the most intense chocolate craving.

  • It’s made without egg yolks and without gelatin, it’s super easy to work with.
  • Only 7 basic ingredients for the pudding
  • It’s cooked on the stovetop, then poured into a blind- baked pie crust.
  • The chocolate pudding is silky, smooth and thick.
  • Melted chocolate gives this pudding a deep, rich chocolate flavor
Creamy Old Fashioned Chocolate Pie - Easy Recipe! (2)

Basic Ingredients

You’ll need one 9-inch pie crust prepared and blind-baked– try my easy, no-fail crust recipe. It includes instructions for blind baking.

For the Pudding

  • Granulated sugar
  • All-purpose flour– helps to thicken the pudding
  • Cocoa powder
  • Whole milk- whole milk is best to make a thick consistency.
  • Dark chocolate bar- You’ll want to use high quality chocolate. I often use Ghirardelli 60% Cocoa as it’s readily available.
  • Unsalted butter
  • Pure vanilla extract

For the Topping

  • Heavy whipping cream
  • Powdered sugar
  • Dark chocolate
  • Crisco shortening
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How to Make Chocolate Pie

Step 1: Prepare your pie crust.

You need a 9-inch pie crust, prepared and fully baked. Cool your pie crust completely before filling.

Step 2: Make the Chocolate Pudding

  • Prepare your ingredients: Chop the chocolate ahead of time and have your sieve and bowl ready to go. Once the milk starts to bubble, things move very quickly.
  • Heat the dry ingredients: In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
  • Add milk: Slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
  • Cook to a boil: Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure it’s thicken before moving onto the next step, so you’re pudding will not properly set.
  • Add chocolate: Slowly add the chocolate and continue whisking until the chocolate is completely melted. Cook for 2-5 minutes, ensuring the pudding is bubbling and thick, stirring occasionally.
  • Add butter and vanilla: Remove the pudding from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
  • Strain: Strain the pudding through a fine sieve,three times, rinsing the sieve in between each time. This will prevent your pudding from having a grainy texture. Don’t skip this step. Pour the pudding into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
  • Cool: Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-4 hours until the pudding has cooled and is firm. Pour in the prepared pie crust. Prepare the whipped cream prior to serving.

Step 3: Assemble the Pie

  • Once the pudding is ready, pour it in your baked pie crust and refrigerate it until it sets and it’s completely cooled.
  • Top with homemade whipped cream and chocolate shavings.
Creamy Old Fashioned Chocolate Pie - Easy Recipe! (4)

Tips For Success

  • Use a high-quality dark chocolate bar. Chocolate bars melt down so much smoother and are less oily than chocolate chips. You’ll want to use high quality chocolate.
  • Strain the pudding. It’s important to catch the clumps of dry ingredients that did not dissolve. I strain the pudding 3 times, rinsing the sieve in between. Do not scrape the bottom of your saucepan, those clumps that are sticking to the bottom are no good.
  • Cool the pudding before pouring it in your pie crust: This prevent a soggy pie crust.
  • Cover the top of the warm pudding with saran wrap: This prevents a skin from forming of of the pie. Use a toothpick to poke a few holes, allowing some of the air and condensation to escape.

How Long Does the Pudding Take to Set?

You’ll need a few hours. I let it sit on the counter for about an hour until it partially cooled then I refrigerate for 2-4 hours before pouring it in the pie shell.

TroubleShooting Tip: My Pudding Didn’t Set

I have received several comments or emails from people who have made this recipe and their pudding did not set, even after chilling overnight. If cooked properly, following the specified ingredients, this should not have an issue.

It’s important that the pudding is thickened at two stages, once when the dry ingredients are incorporated into the milk and again after the chocolate is added. Each time the mixture should be bubbling and thick. You’ll also notice in the first stage that the mixture is starting to coat the outside of your saucepan.

Your friends will be seriously impressed with your dessert, even if you have an ugly pie crust like mine. Pie crust is my arch-nemesis.

Can I Make This Ahead Of Time?

Yes! It keeps very well in the refrigerator, although I suggest adding the whipped cream right before serving.

You can make the pudding even the day before you make the crust and then pour the pudding into your crust when it’s ready. The pudding will be thick and set but it will still spread with a spatula.

Storing a Finished Pie

Once you’ve assembled the pie, it needs to be kept in the refrigerator. Ideally, it should be covered in an airtight container or with plastic wrap. This is best when served within 3 days of preparation.

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Creamy Old Fashioned Chocolate Pie - Easy Recipe! (6)

Chocolate Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 16 reviews
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Chill Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 8 slices

Print Recipe

Description

This homemade Chocolate Pie Recipe is made completely from scratch using a homemade dark chocolate pudding and homemade whipped cream topping!

Ingredients

  • 1 deep dish pie crust, prepared and blind baked

For the chocolate pudding:

  • 1/2 cup (95g) granulated sugar
  • 4 tablespoons (31g) all-purpose flour
  • 1 tablespoon (7g) cocoa powder
  • 3 1/2 cups (828ml) whole milk
  • 12 ounces dark chocolate, chopped
  • 1 tablespoon (14g) butter
  • 1 teaspoon (5g) pure vanilla extract

For the whipped cream

  • 1 1/2 cups (355ml) heavy whipping cream
  • 3/4 cup (98g) powdered sugar

For the chocolate shavings (optional)

  • 2 ounces dark chocolate
  • 1/2 tablespoon (21g) Crisco shortening

Instructions

  1. Prepare your favorite 9-inch pie crust and blind bake it. Cool completely.

For the chocolate pudding:

  1. Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
  2. Next, slowly whisk in the milk, pressing the whisk into the bottom edges of the saucepan to break up any clumps.
  3. Continue whisking the pudding until it starts to thicken and lightly bubble, approximately 10-15 minutes. The mixture will start to coat the outside of the pan as it thickens. Ensure it’s thicken before moving onto the next step.
  4. Then slowly add the chopped chocolate and continue whisking until the chocolate is completely incorporated. Cook for 2-5 minutes, ensuring the pudding is bubbling and thick, stirring occasionally.
  5. Remove the pudding from the heat and whisk in the vanilla extract and butter and whisk until the butter is melted and combined.
  6. Strain the pudding through a fine sieve, three times, rinsing the sieve in between each time.
  7. Pour the pudding into a heat proof bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
  8. Allow the pudding to cool on the counter for at least 1 hour before refrigerating.
  9. Refrigerate 2-4 hours until the pudding has cooled and is firm. Pour in the prepared pie crust. Prepare the whipped cream prior to serving.

For the whipped cream:

  1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Top with chocolate shavings (optional) or dust with cocoa powder.

For the chocolate shavings:

  1. Combine chocolate and shortening in a heat-proof bowl. Microwave at 50% power in 30-second increments until the chocolate is melted and stir until completely smooth.
  2. Using an offset spatula to thinly spread the chocolate over a flat surface, such as a cookie sheet. Refrigerate until the chocolate is firm. Use a bench scraper or the offset spatula to scrape the chocolate off the sheet pan.

Notes

  • Pudding consistency: Be sure that the milk & dry ingredients have thickened and are bubbling prior to adding the chocolate. After adding the chocolate, it should be stirred & melted, and continue cooking for another few minutes until it’s bubbling and thick.
  • Properly cooling: After the pudding has cooled on the counter for 1 hour, it can be transferred to the refrigerator to cool completely or poured into the cooled, baked pie crust and then refrigerate another 2-4 hours until the pudding is firm. Do not pour the hot filling directly in the pie crust.
  • When to add the topping: Add the topping before serving, and only once the pudding has cooled completely.
  • Types of chocolate to use: I’ve also tested this recipe with Baker’s Chocolate Semi Sweet baking bar, a standard Hershey’s Bar and Chocolate Chips. If you prefer a less strong chocolate taste, I’d recommend using a Hershey’s Milk Chocolate Bar
  • Storing:This needs to stay in the refrigerator, ideally in an airtight container or covered with plastic wrap. It’s best served within 3 days of preparation.

Nutrition Information:

1 slice

720

50.8g

177.3mg

41.3g

24.8g

75.4g

4.2g

12.9g

75.1 mg

  • Category: Pie
  • Method: Refrigerator
  • Cuisine: American
Creamy Old Fashioned Chocolate Pie - Easy Recipe! (2024)

FAQs

How do you keep a chocolate pie from being runny? ›

Any ingredient substitutions could also result in a runny chocolate pie. To prevent this, make sure you go slow, stir often, keep a watchful eye, and always chill for at least six hours before serving. Does chocolate pie need to be refrigerated? Yes!

What thickens a cream pie? ›

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

What's the difference between custard pie and cream pie? ›

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

What is cream pie filling made of? ›

Place sugar, egg, half-and-half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon. Bake in preheated oven for 60 to 70 minutes, until set in center.

Why won't my chocolate cream pie set? ›

A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!

How do I stop the bottom of my pie being soggy? ›

“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.

What is a substitute for cornstarch in cream pie? ›

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

What is the best thickener for pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Why does my custard pie taste like scrambled eggs? ›

Why does my egg custard pie taste like scrambled eggs? Overbaked custard can lead to an eggy flavor and rubbery consistency. Make sure to bake the custard pie until slightly jiggly in the center. It will continue to set as it cools.

Why is Boston cream pie called a pie? ›

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

What is ice cream on pie called? ›

Pie à la Mode (literally "pie in the current fashion"/ "fashionable pie") is pie served with ice cream. The French culinary phrase à la mode used in the name of this American dessert is also encountered in other dishes such as boeuf à la mode (beef à la mode).

Why put butter in pie filling? ›

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

What is crack pie made of? ›

Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.

Why do you put cornstarch in pie filling? ›

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

How do you keep chocolate from dipping runny? ›

13 Answers. Most fats work (this is why cocoa butter works) most people recommend Crisco but a small amount of low flavoured oil (or flavoured for that matter) is fine. I like ganache so personally extra thick double cream does it for me.

How do you keep a chocolate pie from weeping? ›

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

What to do if your pie is too runny? ›

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

Why is my chocolate pudding pie runny? ›

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

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