This Chocolate Pie is made from scratch and has the best chocolate pudding filling! It’s topped with a homemade whipped topping, mini chocolate chips and has a chocolate pie crust – it’s definitely the dessert to make for anyone who loves chocolate.
I have to admit – I’m not always a fan of pudding for dessert, but chocolate pudding pie? Please, give me a slice! There’s something about the creamy, smooth filling with the flaky crust that’s just perfection in my book. Chocolate cream pie is definitely one of my favorite recipes to make.
I consider it a double chocolate pie because it’s got a chocolate crust too! This pie has a rich, chocolatey filling that all the chocoholics in your life will love! Add a sweet whipped cream topping and you get a dessert that will have everyone begging for seconds.
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Old-Fashioned Chocolate Pie Recipe
- It has a rich pudding filling that is made from scratch! My recipe is for a chocolate pie with no eggs and it’s easy to make.
- The chocolate pie crust is so delicious – even if you’ve never made homemade pie crust before you can make this one. It’s an easy no-roll pie crust recipe.
- The light and fluffy whipped cream topping is made from scratch, too. Two ingredients – that’s all you need to make it.
- It’s the perfect pie for Thanksgiving or other holiday dinners. Or make it when you get a chocolate craving – it will definitely satisfy it!
Let’s talk about the crust first! I use my chocolate pie crust for this recipe. What I love about this crust is that you get a flaky, buttery crust but you don’t have to roll it out. Instead, you press it into the pie pan like you would a cookie crust.
I wrote a whole post about it so be sure to check out my no roll chocolate pie crust for lots of step-by-step photos and tips for making it.
This is a chocolate pie with no eggs. So, for the filling, I use cornstarch to thicken it instead of eggs – it’s so easy to make and a step up from instant pudding mix.
To finish it, the pie is topped with whipped cream sweetened with powdered sugar.
How to Make a Chocolate Pie
Prepare the Crust:
- Once you’ve made the dough for the crust, press it into your pie pan and then chill it for 10 minutes in the freezer.
- Next, poke some holes in the bottom and sides of the dough and bake it for about 8 minutes or so. You know when it’s done when it’s a little puffed up and no longer glossy.
Make the Filling:
- Whisk sugar, salt, cocoa powder, cornstarch, and milk in a saucepan.
- Cook it over low heat until the mixture is thickened. Be sure to stir continuously while it’s cooking.
- Remove the pan from the heat and add the vanilla and chocolate chip. Stir until the chocolate melts and the pudding is smooth.
- Cool the pudding to room temperature and then pour it into the baked pie crust.
- Cover and chill the pie for at least four hours or overnight.
Make the Topping:
- Wait to make the topping until you plan to serve it. Start by whipping heavy cream in a bowl. Slowly add the powdered sugar while whipping until the mixture is thick and holds stiff peaks.
- Spread the whipped cream over the top of the pie. Sprinkle mini chocolate chips over the top and it’s ready to slice and serve.
Tips for the Best Chocolate Pie
For the crust, it’s very important to chill it first before you bake it. Poking holes in the dough before will keep it from bubbling up, so don’t skip that step either.
The filling is extra rich and chocolatey because it’s made with cocoa powder and chocolate chips! The higher quality chocolate you use will make a difference so pick your favorite chocolate products.
The filling (pudding) can be made with whole, 2% or skim milk. Just keep in mind that the less fat the milk has the less rich the filling will be. I haven’t tested this recipe with non-dairy milk and recommend sticking with cow’s milk for the best results.
When you cook the filling, be sure to stir continuously and really scrap the sides and bottom of the pan so lumps don’t form. It helps to use a rubber spatula.
Instead of decorating it with mini chocolate chips you can use chocolate shavings or even sprinkles.
My last tip is to encourage you to share this chocolate pie – it’s hard, but I know you can do it!
There are many ways to thicken pie filling and, depending on the recipe, the ingredients will vary. For this recipe, I use cornstarch to thicken the filling which is a really quick and easy way to do it.
Hm, there could be a few reasons! Did you forget to add the cornstarch? That is the main ingredients that thickens the filling. It could also be because the filling was cooked over too high of heat. You want to cook it over low heat which will warm and thicken it slowly. Cooking it over high heat can cause the mixture to “weep” which will make it thin and runny.
You can make the crust and filling up to a day in advance. Just keep it covered in the refrigerator. I don’t recommend making the topping ahead. It’s best when you add it just before serving.
Leftover chocolate pie will keep for three to four days in the refrigerator. The whipped topping may break down a bit, but it will still be delicious.
Maybe you’re the chocolate fan or you know someone who is (Who isn’t?! Please let me know!) – make them this easy chocolate pie and you’ll be friends for life! It’s irresistible, I can promise. I dare you to have just one slice!
If you love this pie, try these:
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Double Chocolate Pie Recipe
- 1 No Roll Chocolate Pie Crust (prepared and chilled)
- 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
This EASY Chocolate Pie Recipe is a double chocolate pie with chocolate pie crust and homemade egg free chocolate pudding filling! It’s the perfect cream pie and it’s SO good.
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: October 12, 2020