There’s something timeless about a chocolate cream pie. It’s simple, nostalgic, and deeply satisfying—especially when the filling is silky and rich, the crust perfectly flaky, and the whipped cream piled high. This Food400 Chocolate Cream Pie is everything a cream pie should be: light yet indulgent, stable enough to slice cleanly, and so smooth it practically melts on your tongue.
What makes this version stand out is balance. The chocolate filling combines whole milk, cream, cocoa, and real melted chocolate for depth without heaviness. The addition of a tablespoon of dark rum and a hint of espresso powder deepens the flavor, giving the pie that subtle, sophisticated edge you can’t quite identify but instantly crave. Every bite delivers that glossy, pudding-like texture that defines a true classic chocolate pie.
The crust is fully baked before the filling goes in—no sogginess here. Starting at 400°F and then lowering to 350°F ensures crisp, golden perfection. That flaky, buttery shell is the quiet hero that supports everything else, and it holds up beautifully even after a full night in the fridge.
Once chilled, the pie is finished with a generous layer of softly whipped cream—just sweet enough to complement the dark chocolate beneath. A light dusting of chocolate curls completes the look, turning a simple dessert into something you’d expect to see in a bakery window.
Whether you’re making it for the holidays, a dinner party, or just because you deserve something luxurious, this Chocolate Cream Pie delivers every single time. It’s a recipe that’s been tested to perfection and proof that classic doesn’t mean ordinary.
Food 400 Classic Chocolate Cream Pie
Ingredients
- For the Chocolate Filling:
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
4 large egg yolks
½ cup PLUS 1 TBSP granulated sugar
3 tbsp (25 g) cornstarch
2 tbsp (15 g) cocoa powder (Dutch-process preferred for richness)
¼ tsp kosher salt
4 oz (115 g) semi-sweet or dark chocolate, finely chopped (use good quality!! Personally, 1 do 50/50 mix of semi-sweet and dark for a darker pie)
1 tbsp unsalted butter
1½ tsp pure vanilla extract
1 TBSP dark rum, optional
Optionally: Add 1 tsp instant espresso powder to intensify chocolate flavor (it won’t taste like coffee).
- For the Whipped Cream Topping:
1.5 cup heavy whipping cream, chilled
1.5 tbsp sugar (powdered or granulated)
½ tsp vanilla extract
small pinch of salt
Optional: for added stability, whisk in 1.5 tsp instant pudding mix or 1.5 tsp milk powder.
- Pie Crust (homemade recipe here or store-bought)
Directions
- Step 1: Pre-Bake Your Pie Shell:
Chill shaped crust (unbaked) for at least 1 hour in the fridge or 20 minutes in the freezer. Cold fat = less shrinkage.
Preheat oven to 400°F (200°C) — not higher yet.
Line the crust with parchment paper and fill completely with sugar (best option) or ceramic weights right up to the rim. Sugar distributes heat evenly and prevents bubbling or slumping.
Bake for 20 minutes at 400°F.
Carefully remove the parchment and sugar/weights.
Reduce oven to 350°F (175°C).
Bake another 12–16 minutes, until golden and crisp, not pale.
For glass or ceramic pans, you may need up to 18 minutes.
Cool completely before filling. - Step 2: Make the Chocolate Filling
In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
Gradually whisk in milk and cream, ensuring no lumps remain.
In a separate bowl, lightly whisk the egg yolks.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture starts to thicken and bubble (about 6–8 minutes).
Once it bubbles, cook for an additional 1 minute to fully activate the cornstarch.
Temper the egg yolks: slowly pour about ½ cup of the hot mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan.
Continue whisking over medium heat for another 1–2 minutes, until it becomes thick and glossy like pudding.
Remove from heat. Add the chopped chocolate, butter, and vanilla (also rum and espresso powder, if using), whisking until completely smooth. - Step 3: Chill the Filling
Pour the filling into a bowl through a fine mesh sieve to remove imperfections, press plastic wrap directly against the surface, and chill for 1–2 hours, until slightly cooled but not firm.
(You want it pourable but no longer warm — this prevents condensation on your crust.) - Step 4: Assemble the Pie
Whisk the cooled filling briefly to loosen it, then pour it into your cooled pie shell.
Smooth the top evenly with a spatula.
Cover with plastic wrap directly on the surface (so no skin forms) and refrigerate at least 6 hours or overnight until fully set. - Step 5: Make the Whipped Cream Topping
In a chilled bowl, whip heavy cream, sugar, and vanilla until soft-to-medium peaks form.
Spread or pipe over the chilled pie.
Notes
- The End Result
You’ll get a light, silky chocolate cream pie that’s luscious but not dense — every bite melts into chocolate pudding and buttery pastry. The whipped topping adds airiness, the chocolate glaze notes balance sweetness, and the structure holds perfectly when sliced. It’s elegant enough for dinner guests but feels like pure comfort food. - Optional Garnishes
Chocolate curls or shavings
Light cocoa dusting
A drizzle of warm ganache for visual contrast
