Double chocolate cream pie is a made from scratch pie recipe with chocolate lovers in mind. Still looking for the perfect chocolate pie recipe? Look no further! This Double Chocolate Cream Pie recipe is easy to make
When I sat down to write this post I thought, I should write about that pie in The Help. And then I realized I just did that a few weeks ago. #foodbloggerproblems
Are you still looking for recipes to make for Thanksgiving? I am. Kind of last minute, we decided to host dinner for my parents and us. We’ve been traveling so much the last few months I just cannot leave my house one more time, you know?
There will be 5 of us for dinner. I’ll make a turkey and all the trimmings, which means we will have more side dishes than turkey. I always make cornbread stuffing (it’s the only thing Jordan likes), my dad will make Knoepfle (although I am making a vow to actually help him this year so I can learn how), and I’ll probably make mashed potatoes, because what’s another starch?
Honestly, to me, Thanksgiving is all about the sides. Forget the turkey, just give me side dishes!! Also: pie.
We don’t have a big family, so even if we all do get together there’s at most 15 people. Normally I make my famous crumb apple pie and some other desserts (like cheesecake!), and my mom makes her pecan pie and pumpkin pie. With only 5 of us…well, if I’m being honest, we’ll probably still make all that. One pie per person, that’s a good ratio, right? #justsayyes
Growing up I never really liked pudding pie, most likely because I’m not a huge fan of pudding. But the reason I’m not a huge fan of pudding is because I never had the real thing until a few years ago. (By “real thing” I mean from scratch pudding.)
From scratch pudding is da bomb.
There are two camps when it comes to from scratch pudding: egg or no egg. I like both, but when I’m being lazy (read: all the time) I go with no egg and use cornstarch instead. It’s faster and I don’t have to worry about scrambled egg chocolate pudding, which happens more than I let on.
The pudding in this double chocolate cream pie is made completely from scratch, as is the whipped cream topping and the chocolate pie crust.
I promise you that it’s also so easy you can make it even if you’ve never made a pie crust, whipped cream, or homemade pudding before in your life.
Double chocolate cream pie will impress your mother-in-law. Do I need to say more?
A few notes about the double chocolate cream pie recipe:
- You can find a step-by-step photo tutorial for the chocolate pie crust here. It’s super easy! Make sure to chill it (or freeze it) before you bake it (as directed in that recipe), and poke holes in it with a fork so it doesn’t bubble up. (You can also use pie weights or parchment and dried beans to blind bake it if you prefer.)
- The filling for this pie is super chocolatey because there are 2 kinds of chocolate in it: cocoa and chocolate chips. Use your favorite chocolate products in this recipe! The pudding can also be made with regular, nonfat, or 2% milk, but it has not been tested with dairy-free milk. Stick with cow’s milk, but use your preferred fat content.
- If you need a tutorial on whipped cream, check out my perfect whipped cream post.
- I topped my pie with mini chocolate chips, but you can skip that or use chocolate shavings or even sprinkles.
- Try to share the pie. It’s hard, but I know you can do it. 🙂
What are your favorite Thanksgiving recipes?
Double Chocolate Cream Pie
- 1 prepared No Roll Chocolate Pie Crust
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk whole, 2%, or nonfat
- 1 teaspoon vanilla
- 1/2 cup chocolate chips milk or semi-sweet
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Mini Chocolate Chips for garnish, optional
- Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
- Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over low heat until thickened, stirring constantly, about 5-8 minutes. Be sure to get in the corners of the pan when you're stirring as the solids can get stuck there. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight.
- Before serving, make the whipped cream. Beat cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding powdered sugar slowly during the mixing. Spread on the pie and garnish with mini chocolate chips, if desired.
Nutritional information not guaranteed to be accurate
More chocolate loaded pie recipes from me and my friends:
Chocolate Silk Pie, from Spend with Pennies
Chocolate Meringue Pie, from Your Homebased Mom
Irish Cream Chocolate Cream Pie, from She Wears Many Hats
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: November 15, 2015