Classic Homemade Chocolate Cream Pie
This chocolate cream pie features a rich, silky cocoa filling made on the stovetop and poured into a flaky baked crust. It’s simple, make-ahead friendly, and topped with a light layer of whipped topping for the perfect finish.
Servings 8
Ingredients
- 1 ½ cups granulated sugar
- 3 large egg yolks beaten
- ½ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups milk whole preferred
- 2 tablespoons butter
- 1 ½ teaspoons vanilla extract
- 1 9-inch baked pie crust, completely cooled
- 1 cup frozen whipped topping thawed
Instructions
- In a large mixing bowl, beat the sugar and egg yolks together until smooth and creamy.
- Whisk in the cocoa powder, cornstarch, and salt until fully combined and no dry streaks remain.
- Slowly stir in the milk until the mixture is smooth and well blended.
- Pour the mixture into a large, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the pan from the heat. Stir in the butter and vanilla extract until smooth and glossy.
- Pour the warm filling into the baked and cooled pie crust. Smooth the top with a spatula.
- Refrigerate the pie for at least 2 to 4 hours, or until fully set.
- Top with whipped topping just before serving. Slice and serve chilled.
Notes
- Stir constantly while cooking to prevent scorching.
- The filling is ready when it thickly coats the back of a spoon.
- For the cleanest slices, chill closer to 4 hours and wipe your knife between cuts.