Name: Easy Chocolate Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups crushed chocolate cookies; 6 tablespoons unsalted butter, melted; 2 cups whole milk; 1 cup heavy cream (divided); 1/4 cup cornstarch; 2/3 cup granulated sugar; 1/4 teaspoon salt; 1/4 cup unsweetened cocoa powder; 4 ounces bittersweet chocolate, chopped; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup heavy cream (for topping); 2 tablespoons sugar (for topping, optional); 1/4 cup chocolate shavings (for garnish)

If there’s one dessert that never fails to impress but is surprisingly easy to make, it’s this Chocolate Cream Pie. From the silky smooth chocolate filling to the crisp, buttery crust and the airy whipped cream on top—every bite is a dream. I make this pie often, especially during the holidays or when I need a no-bake dessert that still feels luxurious and indulgent.

What I love most is how forgiving the process is. Even if you’re not a seasoned baker, this pie welcomes you with open arms. No tempering eggs or handling delicate dough. It’s all about layering textures and flavors in a way that’s satisfying and simple. Whether you’re making it for a dinner party or just craving a rich chocolate treat, this pie fits every occasion.

Why You’ll Love This Chocolate Cream Pie

This pie checks every box: rich chocolate flavor, a no-bake crust, and that perfect balance of creamy and crunchy. It’s ideal when you want something decadent without turning on the oven. The chocolate filling is smooth like a pudding but sets up firm enough to slice. Paired with fluffy whipped cream and chocolate shavings, it’s a showstopper dessert that feels effortless to make.

What Kind of Crust Should I Use?

I stick to a classic chocolate cookie crust—crushed chocolate wafers or Oreos with melted butter pressed into a pie dish. It holds up well, adds a deep chocolate flavor, and gives that contrasting crunch. If you’re feeling experimental, a graham cracker crust or even a shortbread crust would work, but the chocolate-on-chocolate combo is hard to beat.

Options for Substitutions

You’ve got some wiggle room with this pie. For the crust, gluten-free cookies work great if you need a gluten-free version. In the filling, whole milk can be subbed with a dairy-free option like almond or oat milk (just make sure it’s unsweetened). Don’t have heavy cream? Coconut cream can step in for the whipped topping. Want to switch up the flavor? Add a bit of espresso powder to the filling for a mocha twist or a dash of cinnamon for warmth.

Ingredients for this Chocolate Cream Pie

Chocolate cookie crust – Crushed chocolate cookies (like Oreos) blended with melted butter form the perfect, crunchy base. It’s no-bake and sets up beautifully in the fridge.

Whole milk – Acts as the primary liquid for the chocolate filling, making it creamy and rich without being overly heavy.

Heavy cream – Used in both the filling and topping. It gives the chocolate layer a luscious texture and whips into the perfect cloud-like topping.

Cornstarch – This is the thickening agent that helps the chocolate filling set up without using eggs.

Granulated sugar – Adds the right amount of sweetness to balance the cocoa and bittersweet chocolate.

Salt – Just a pinch brings out the depth in the chocolate.

Unsweetened cocoa powder – Intensifies the chocolate flavor in the filling.

Bittersweet chocolate – Melted into the filling for a deeper, more complex chocolate taste.

Butter – Gives the filling added richness and helps create a glossy finish.

Vanilla extract – Rounds out the chocolate flavor and adds a soft, sweet aroma.

Whipped cream – Light and fluffy, this topping adds a cool contrast to the rich filling.

Chocolate shavings – Optional but recommended for garnish. Adds visual flair and a hint of extra chocolate.

Step 1: Prepare the Crust

Crush your chocolate cookies into fine crumbs using a food processor or by hand. Mix the crumbs with melted butter until the texture resembles wet sand. Press this mixture firmly into a 9-inch pie plate, making sure it’s even on the bottom and up the sides. Chill the crust in the refrigerator for at least 30 minutes so it sets properly.

Step 2: Make the Chocolate Filling

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the milk and heavy cream until smooth. Place the saucepan over medium heat, stirring constantly until the mixture begins to thicken and bubble—about 5–8 minutes. Remove from heat and immediately stir in the chopped bittersweet chocolate, butter, and vanilla until fully melted and smooth.

Step 3: Fill the Pie Crust

Pour the hot chocolate filling into the chilled crust. Use a spatula to smooth the top. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the fridge for at least 4 hours or overnight until fully set.

Step 4: Add Whipped Cream Topping

Once the filling is set, whip the heavy cream until soft peaks form. Add a touch of sugar or vanilla if you like. Spread or pipe the whipped cream over the chilled chocolate filling.

Step 5: Garnish and Serve

Top with chocolate shavings, curls, or a dusting of cocoa powder for a dramatic finish. Slice with a warm knife for clean edges and serve chilled.

How Long to Prepare the Chocolate Cream Pie

Prep Time: The initial prep for this pie is quick—about 20 minutes total. Crushing the cookies, mixing the crust, and cooking the chocolate filling moves fast, especially if you’ve pre-measured your ingredients.

Chill Time: Once assembled, the pie needs a minimum of 4 hours in the refrigerator to fully set. For best results, I often make it the night before to let everything firm up properly. The whipped topping can be added just before serving.

Tips for Perfect Chocolate Cream Pie

Use high-quality chocolate for the best flavor. Bittersweet or dark chocolate with 60–70% cocoa is ideal.
Don’t skip the plastic wrap over the filling—it prevents a rubbery skin from forming.
For a super clean slice, dip your knife in hot water and wipe between cuts.
Let the pie sit for 10 minutes at room temperature before slicing—it softens the crust just enough.
Chill your mixing bowl and beaters before whipping the cream for best volume.

Watch Out for These Mistakes While Cooking

Overcooking the filling: Once it thickens and bubbles, remove from heat. Overcooking can result in a gritty texture.
Using warm filling in the crust: Always let it cool a bit before pouring. Too hot and it can make the crust soggy.
Skipping the chill time: If you cut too soon, the pie won’t hold its shape.
Under-whipped cream: It should hold soft peaks. Over-whipping can turn it grainy or buttery.
Not measuring cornstarch correctly: Too much and the filling is gluey, too little and it won’t set.

What to Serve With Chocolate Cream Pie?

1. Fresh Berries

Strawberries, raspberries, or blueberries add a burst of freshness and light acidity that complements the rich pie.

2. Espresso or Coffee

A strong shot of espresso or hot coffee cuts through the sweetness and balances the flavors.

3. Salted Caramel Drizzle

Drizzle a little warm salted caramel over each slice for a decadent twist.

4. Vanilla Ice Cream

A scoop of cold, creamy vanilla ice cream turns each bite into an indulgent treat.

5. Crushed Nuts

Sprinkle toasted hazelnuts or almonds on top of the whipped cream for extra crunch and flavor.

Storage Instructions

Refrigerator: Cover the pie loosely with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 4 days. For best texture, wait to add the whipped cream topping until you’re ready to serve.

Freezer: You can freeze the pie (without whipped cream) for up to 1 month. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving and add fresh whipped cream topping.

Estimated Nutrition

Serving Size: 1 slice (1/8 of the pie)
Calories: ~420
Fat: ~28g
Saturated Fat: ~17g
Carbohydrates: ~40g
Sugar: ~25g
Fiber: ~3g
Protein: ~5g
Sodium: ~180mg

Frequently Asked Questions

How do I know when the filling is thick enough?

When it starts to bubble and has the consistency of pudding, it’s ready. Stir constantly to avoid lumps.

Can I use milk chocolate instead of bittersweet?

Yes, but it will be sweeter and less intense. You might want to reduce the sugar slightly.

Can I make this pie ahead of time?

Absolutely! It’s a great make-ahead dessert. Just add the whipped cream before serving.

Do I need to bake the crust?

Nope! It’s completely no-bake. Just chill it well to help it set.

Can I use a store-bought crust?

Of course! A pre-made chocolate or graham cracker crust works perfectly when you’re short on time.

Conclusion

Chocolate Cream Pie is the ultimate crowd-pleaser. It’s rich, creamy, and easy enough for beginners, yet elegant enough to impress your guests. Whether you’re making it for a dinner party, holiday, or just because you deserve a treat, it’s one of those desserts you’ll come back to again and again. With a crisp crust, velvety filling, and airy whipped cream on top—it’s pure chocolate bliss in every bite.