Chocolate cream pie isn't just a diner special--it's the perfect dessert for any celebration. We love the added flair of chocolate curls on top, but a pretty dollop of whipped cream on each piece would look just as elegant.

Stacy Fraser
Source: EatingWell Magazine, November/December 2012


Recipe Summary

4 hrs
Nutrition Profile:




Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

  • To prepare crust: Process chocolate wafers in a food processor until finely ground. Add oil and milk; pulse until combined. Using your hands, press the mixture into the bottom and up the sides of the prepared pie pan. Bake for 12 minutes. Transfer to a wire rack.

  • To prepare filling: Combine sugar, cornstarch and salt in a large saucepan. Whisk milk and eggs in a medium bowl, then whisk into the sugar mixture. Cook over medium-low heat, stirring constantly, until bubbles begin to form around the edges. Cook, stirring vigorously, for 2 minutes more. Strain through a sieve into a large bowl. Whisk in chocolate until completely melted.

  • Pour the filling into the crust. Press a piece of plastic wrap directly on the surface to prevent a "skin" from forming. Refrigerate until firm, about 3 hours.

  • To prepare topping & decorate pie: Just before serving, beat cream and vanilla in a bowl with an electric mixer until soft peaks form. Smooth any lines on the pie's surface with the back of a spoon. Spoon or pipe (with a pastry bag) 10 dollops of whipped cream around the edge of the pie. Garnish with chocolate curls.


Make Ahead Tip: Prepare through Step 4 and refrigerate for up to 1 day. Decorate just before serving.

Tip: For bakery-worthy chocolate curls, start by softening a block of bittersweet or semisweet chocolate just a tad: microwave on 20% power (Low) in 15-second bursts until just barely softened, not warm. Use a vegetable peeler to shave the chocolate into curls.

Nutrition Facts

309 calories; protein 5.5g; carbohydrates 41.6g; dietary fiber 1.8g; sugars 29.5g; fat 15.1g; saturated fat 6.4g; cholesterol 57.2mg; vitamin a iu 357.9IU; vitamin c 0.1mg; folate 23.3mcg; calcium 99.9mg; iron 1mg; magnesium 19.8mg; potassium 161.5mg; sodium 177mg; thiamin 0.1mg; added sugar 19g.

Reviews (3)

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8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4
Rating: 1 stars
Soupy; dissappointed Just like the other reviews I followed the directions exactly and it came out horrible. The directions about cooking the egg mixture was unclear and although I knew it didn't look right I didnt want to mess up the directions so I followed it exactly and when I woke up in the morning the cake was like soup. I'm so dissappointed because I was looking forward to cooking this pie and now I not only wasted my time but ingredients as well. Live and learn I guess. Pros: Sounds and looks good Cons: Unclear directions and waste of ingredients Read More
Rating: 4 stars
Awesome! This pie is easy to make and special enough for company during the holidays. It's reminiscent of a French Silk Pie and I'm the hero for actually making it. For those whose pie turned out soupy and never set- You're making a custard! You need to keep stirring until it tightens up. Watch the pan. You will know when it has turned. Pros: Easy and delicious. Cons: none Read More
Rating: 4 stars
Excellent Flavor slow to set I agree with earlier review - need to stir constantly with a whisk until mixture thickens. I also used 4 tbsp starch and added 2 tbsp Hersey's cocoa. We didn't wait until it was fully set because it was already after 11:00 on New Year's Eve and the kids were itching to try it. Nobody cared that it fell apart. I also put sliced banana on the bottom and used a vanilla crumb crust. I highly recommend this pie but Eating Well might want to explore the reasons why some people have difficulty with the pie setting. On another website people suggested putting the pie in the freezer saying it was still easy to cut. Pros: Rich chocolate flavor and easy to make Cons: slow to set still a lot of calories:) Read More
Rating: 1 stars
had to throw the whole thing away I followed all directions and refrigerated overnight and in the morning the pie was soup. I thought it was very unclear about how long to stir the filling while cooking. There were bubbles around the edges during the whole process; not sure how long till it was supposed to be done. Pros: SOUNDED good and easy! Cons: directions not clear Read More
Rating: 1 stars
I wanted pie not chocolate soup Waste of time and money Pros: None. Cons: Everything about the receipe Read More
Rating: 5 stars
This makes a very satisfying chocolate pie. The instructions about whisking ingredients over heat are poor. I kept whisking until the mixture tightened up. Have faith - it will eventually. Then whisk a minute or two longer. I did not bother to strain it. Pros: easy to put together Cons: poor instructions when stirring milk etc. in the pot Read More
Rating: 1 stars
Pie never firmed up. The instructions were unclear about how to long to cook the filling. I probably cooked it at least 15-20 minutes and refrigerated overnight. The pie also was soupy in the morning just like the other reviewer. I double-checked my measurements and followed the recipe exactly. Cons: soupy pie in morning unclear cooking time Read More
Rating: 4 stars
These directions need a huge clarification and I can't believe it hasn't been done yet considering it's been several years since this recipe was posted. The issue is with Step 3. It says cook and stir an additional 2 minutes after bubbles begin forming. If you follow these directions, you will have chocolate soup. I thought it would thicken up if I let it sit for awhile. It didn't. I put it back on the fire and added a heaping teaspoon of cornstarch and constantly stirred for about 15-20 minutes on medium heat. It was amazing to see it finally thickening, like pudding. I poured it into the crust and did NOT put plastic wrap on it as I didn't want to eat melted plastic. I put the pie into the cold garage for an hour and then put the plastic wrap on it and refrigerated it. It was delicious but very, very rich. Read More