all-time favorite chocolate cream pie

Ohhh yes—this is the chocolate cream pie people remember years later 🍫🥧
Silky, deeply chocolatey, not-too-sweet, and piled high with whipped cream.

All-Time Favorite Chocolate Cream Pie

Ingredients

Pie Crust

• 1 pre-baked pie crust
  (buttery pastry or Oreo crust both work)

Chocolate Cream Filling

• 1 cup heavy cream

• 2 cups whole milk

• ¾ cup granulated sugar

• ¼ cup cornstarch

• ¼ tsp salt

• 4 large egg yolks

• 6 oz bittersweet chocolate, finely chopped

• 2 Tbsp unsalted butter

• 1 tsp vanilla extract

Whipped Cream Topping

• 1½ cups heavy cream

• 3 Tbsp powdered sugar

• 1 tsp vanilla

Instructions

1. Heat the milk & cream
   In a saucepan, warm milk and heavy cream over medium heat until steaming (not boiling).

2. Mix the base
   In a bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth.

3. Temper the eggs
   Slowly whisk the hot milk mixture into the egg mixture.

4. Cook the custard
   Return everything to the saucepan.
   Cook over medium heat, whisking constantly, until thick and glossy (2–3 minutes).

5. Add chocolate
   Remove from heat. Stir in chopped chocolate, butter, and vanilla until silky smooth.

6. Fill the crust
   Pour filling into the baked crust. Smooth the top.

7. Chill
   Press plastic wrap directly onto the surface.
   Refrigerate at least 4 hours (overnight is best).

Whipped Cream

• Beat cream, powdered sugar, and vanilla to soft peaks.

• Spread or pipe generously over the chilled pie.

Pro Secrets 💡

• Use real chocolate, not cocoa powder, for depth

• A pinch of espresso powder boosts chocolate flavor

• Chill fully—warm pie = pudding, cold pie = perfection

Storage

• Refrigerate up to 3 days

• Best served ice-cold with clouds of whipped cream

If you want, I can give you:

• a no-bake shortcut version

• an old-school diner-style recipe

• or a dark chocolate + Oreo crust upgrade