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Creamy chocolate pie recipe

Creamy chocolate pie recipe


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  • Dish type
  • Pies and tarts

This is a truly indulgent dessert, which is the perfect end to any meal. A walnut base is topped with a cream cheese layer, a chocolate layer, whipped cream and grated chocolate.

29 people made this

IngredientsServes: 12

  • 125g plain flour
  • 110g butter, softened
  • 120g finely chopped walnuts
  • 225g cream cheese, softened
  • 120g icing sugar
  • 250ml double cream, whipped
  • 225g instant chocolate dessert mix, such as Angel Delight
  • 475ml milk
  • 1 teaspoon vanilla extract
  • 45g chocolate, grated

MethodPrep:25min ›Cook:25min ›Extra time:2hr chilling › Ready in:2hr50min

  1. Preheat oven to 170 C / Gas 3.
  2. In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 20x30cm baking dish. Bake in preheated oven for 25 minutes or until golden. Set aside to cool.
  3. In a large bowl, beat cream cheese and icing sugar until smooth. Fold in 1/3 of the whipped cream. Spread over base. Beat together chocolate dessert mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining whipped cream over dessert layer. Refrigerate 2 hours or until chilled. Garnish with shaved chocolate before serving.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (26)

Very indulgent and really scrummy! Cooked it for a dinner party and everyone loved it! Some weaker beings couldn't finish theirs but I ate every last scrap of mine! lolOh and I had to use Butterscotch Angel Delight as I couldn't get chocolate, very yummy still.-16 Dec 2011

by LISAREC

My parents made this when I was little and now I make this for my family. We also have made it with graham cracker crust and banana pudding for banana cream dessert and have made oreo dessert out of it by making an oreo crust with 1 lb of oreos, crushed and 1/4 c margarine, melted.Press into bottom of pan and let sit until cool before you add other layers. They make good no bake options. It also helps to cool all layers completely before adding next layer. We sometimes stick it in the freezer to speed it along.-01 Feb 2006

by CKARASZ

my grandma has been making this for years and it is our family favorite. it is soooo good, you'll want to eat the whole pan. we've always topped it with chopped nuts, but i like the idea of chocolate shavings on top! i just made two pans yesterday and topped them with fall leaves sprinkles for the thanksgiving holiday.this is the best dessert in the whole world!!! oh and just a tip - don't use skim milk, it's too watery and will make your crust soggy - speaking from experience. use at least 2% - thats what i usually use.-27 Nov 2002


Easy Chocolate Cream Pie Recipe

This Creamy Old Fashioned Chocolate Pie Recipe is silky, rich and a chocolate lovers dream. it has a buttery, deep-dish pie crust that is filled with chocolate pudding, then topped with homemade whipped cream and chocolate shavings. An easy no-bake dessert!


Ingredients

  • Old-Fashioned Flaky Pie Dough, prepared as for a Blind Baked Pie
  • For the Filling:
  • 4 ounces 72% dark chocolate (3/4 cup 115g), roughly chopped
  • 1/4 ounces vanilla extract (1 1/2 teaspoons 7g)
  • 9 1/2 ounces sugar (1 1/3 cups 270g)
  • 3/4 teaspoon Diamond Crystal kosher salt use half as much if iodized
  • 1/2 teaspoon espresso powder
  • 1 1/2 ounces Dutch cocoa powder (1/2 cup 45g)
  • 1 1/4 ounces cornstarch (1/3 cup 35g)
  • 5 ounces egg yolk (shy 1/2 cup 140g), from about 8 large eggs
  • 24 ounces milk (3 cups 680g), any percentage will do
  • For the Topping:
  • Swiss Meringue

Reviews

I have made this twice and it is a go to recipe. So delicious! I have used the wafers and also Oreo cookies without the crepe in the middle.

Excellent! Had an abundance of Nestle semisweet morsels and used those, along with Baker's unsweetened. Took the advice from another comment about the crust and used all but a few cookies in the sleeve, a whole stick of butter, only 1 T sugar, added 1/2 t Kosher salt. The crust was awesome. I made the pie Xmas Eve, we ate half of it Xmas day. Today's Boxing Day, and although the crust is much more soaked, it still holds together very well.

I have been making this pie for Thanksgiving every year since I discovered it. I love it because it isn't overwhelmingly sweet but at the same time has that rich chocolatey goodness you want in a chocolate cream pie. Would make over and over again!

excellent pie. I used chocolate animal crackers for the crust

I added a TBS of amaretto to one and a TBS of good bourbon (Basil Hayden's) to another awesome.

I melt chocolate in 2-cup glass measuring cup at 50% power and stir. Works great.

After trying a variety of chocolate cream pie recipes, I've settled on this one as having just the right amount of creamy, chocolatey goodness -- not overpowering. I can't always find the chocolate cookie wafers, so I substitute chocolate grahams, which work great.

Easy to make! Be patient with the custard. wait for it to go from white to eggy yellow and presto! It will firm up. I melted the chocolate in the micro on 60% power for 90 second intervals. Helps to have an assistant as stirring and bombing chocolate is hard to manage. It is sweet so I wouldn't and didn't add sugar to the whipping cream. I used chocolate graham crackers for the crust.

I've made this for two Thanksgivings, now, and it's always a hit. Last year I added extra unsweetened chocolate to give it a deep, dark chocolate tang. This year I left the chocolate as is, but reduced the sugar by

1/5, and used a wand blender to remove the lumps after cooking the custard. The result was "the best chocolate pudding that I have ever tasted." Either way it's a winner, and it's not hard. I think this recipe has too many steps. Cheesecloth? Please, wand blender.

Delicious, rich, easy to make, & a pretty presentation. For those who like a less-sweet crust, try this: Use an entire sleeve of Nabisco chocolate wafers (minus the 1-8 cookies you have to eat before pulverizing into crumbs), a full stick of butter, only 1 Tbs sugar, and 1/4 tsp salt. Perfectly balanced sweet and salty. Also, in those few stores that actually carry Nabisco chocolate wafers, you'll often find them near the ice cream with sundae toppings and cones. Not sure why, but that's where they usually are.

Everyone loved this, said it was the best chocolate cream pie theyɽ ever had! Already have requests to make it again.

Made this for a holiday dinner party and my host devoured it. Then I lost track of the recipe! So happy to have found it again!

I made this for Thanksgiving and it was completely devoured despite having 2 other pies. I made this gluten free by making the crust with gluten free shortbread cookies, cocoa powder, sugar and butter. It turned out great, with a rich chocolately crust. I would do it again with shortbread cookies, even if not gluten free. The filling I made as is. Everyone was completely impressed that I made pudding from scratch. :) This recipe made it easy to impress!

Delicious! Was a big hit with kids and adults. Rich and creamy, and not too sweet.

THIS. PIE. IS. AMAZING! Will absolutely make it again and received rave reviews from those that enjoyed it. The next time, I would double the crust recipe but that is the only change I would make to this recipe.

This pie is decadent and beautiful. I followed the recipe except that I nearly doubled the crust based on other reviews. I was glad I did¿I used almost all of the extra. Next time I make this, I think I'll add sliced banana in between two layers of the chocolate pudding to mimic another chocolate cream pie I make that is also delicious.

This. pie. is. fantastic. I made it to take to a friends all-pie party, and it was amazing. I sprinkled toasted coconut I to at Whole Foods on the top--so it was sort of like a Mounds bar. Yum. Big hit.

Delicious, rich flavor. I agree that the texture could have been a bit smoother. I took a shortcut and used a store bought oreo cookie crust. The pie was a crowd pleaser. I will definitely make it again.

The flavor was great with Scharffen Berger chocolate, but the texture could have been more smooth. I thought with the egg yolks and cornstarch it would have been more silky on the tongue.

This is the BEST recipe. Had tried many others and can't compare!! Only trouble is two pies wasn't enough

Have made this many times because it is absolutely delicious, easy, reliable, and marvelous. It is a very rich pie though it doesn't use cream. The crust is fine but I usually just make a simple plain (not chocolate) butter/shortening crust. Though it is great as is, it's also lovely to add a little espresso powder to the filling. A no-fail, excellent recipe.

This pie has an intense chocolate flavor. It did not last in this household long enough to be concerned about spoilage. Very nice texture and firmness.

Excellent! Used 8oz ghirardelli 60% cocoa, pow! Gotta be a chocolate lover for this one. I made a basic pie crust since I'm still trying to perfect the technique. The saltiness of the crust was a welcome contrast. I also put some orange blossom water in the whipped cream (its been sitting, neglected, in my pantry). The chocolate cream was super easy.

This was fabulous. I made it using the pecan crust recipe from one of the Lemon Meringue Pie recipes and got the WOW! I love to hear.


How to make Chocolate Cream Pie:

The sweet, creamy base is heated in a saucepan until the mixture begins to thicken.

It should look a little something like this.

Unsweetened chocolate is stirred in, where it will melt quickly.

And then you’ve got this! At this point, you must try with all of your might not to taste a spoonful. I’m warning you now… your chocolate filling may not make it into the pie pan. It’s totally addicting.

That creamy chocolate filling- so warm and wonderful just lures you in and is willing you to take a bite! Don’t do it! You won’t be able to stop!

Scrape that delicious chocolate mess into a baked pie crust. You can get all fancy here and use your great grandmother’s best pie crust recipe, or you can use the store bought stuff and just bake it. It really doesn’t matter all that much since the chocolate is the star of the show in this pie.

I’m not afraid to buy the store-bought crust, by the way. I certainly take the time to make homemade pie crust once in a while, but in a pinch I will buy the store-bought stuff. It’s decent enough to use sometimes.

Spread it out evenly in the crust and set the pie aside to cool completely.

Add a layer of whipped cream on top (I whip heavy whipping cream with a small amount of added powdered sugar), then shave some chocolate on top (how to do that is in the tips in the recipe below). Refrigerate it for several hours or overnight, then slice and eat.


Who did you indulge with this delicious recipe? Tell us how it was!

Very well done! You have a very well balanced menu.

Good job! Your menu is close to being balanced

Oops! You can do much better

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Supplement with your favorite dish

A balanced menu provides variety in food and nutrient groups, based on nutritional recommendations.

The nutritional score considers the key nutrients of the main food groups and provides an estimate of how your meny contributes to reaching daily nutritional recommendations.

The nutritional score empowers you to choose a balanced menu.
With a scale of 0 to 100, it helps evaluate how close you are to achieving a balanced menu.


Who did you indulge with this delicious recipe? Tell us how it was!

Very well done! You have a very well balanced menu.

Good job! Your menu is close to being balanced

Oops! You can do much better

How balanced is your menu?
Read more

To improve it a little more you can add a suitable dish!

You almost made it! Improve your menu with a suitable dish!

Come on, you can improve it with a suitable dish!

Supplement with your favorite dish

A balanced menu provides variety in food and nutrient groups, based on nutritional recommendations.

The nutritional score considers the key nutrients of the main food groups and provides an estimate of how your meny contributes to reaching daily nutritional recommendations.

The nutritional score empowers you to choose a balanced menu.
With a scale of 0 to 100, it helps evaluate how close you are to achieving a balanced menu.


Creamy Chocolate Pie

I&rsquom always up for a creamy chocolate dessert. Chocolate mousse, French Silk Pie, and German Chocolate Ice Cream Pie are also at the top of my list of indulgent treats.

Creamy Chocolate Pie

Sometimes simple recipes are the best, and this pie definitely fits into that category. Nothing fancy, just a luscious chocolate filling in a chocolate crust. It just melts in your mouth, and is so easy to make!

I&rsquove been making this pie for years, and it&rsquos always a hit. The original recipe called for milk chocolate chips, but sometimes I like to use half semi sweet for a more pronounced chocolate flavor. You can use whatever you prefer.

Can this chocolate pie be made ahead of time? Absolutely! It will keep for 2-3 days in the refrigerator if covered tightly. It can even be served frozen, and it is extra refreshing. I&rsquove frozen it for up to a month with great results. Just let it defrost for 5-10 minutes before serving.

How to make Creamy Chocolate Pie

Make a crust by mixing finely crushed Oreos and melted butter. Press into a 9&Prime pie plate and bake at 375° for 8-10 minutes. Cool completely.

Melt chocolate chips and milk in a glass bowl in the microwave at half power, stirring every 30 seconds till smooth. Beat cream till soft peaks form, add the powdered sugar and vanilla. Beat till smooth. In a large mixing bowl, beat cream cheese till very smooth. Slowly beat in the melted chocolate mixture. Fold in the whipped cream mixture.

Pour filling into crust and chill for 3-4 hours or till set. Garnish with additional whipped cream if desired.

Tips for making Creamy Chocolate Pie

&ndash Don&rsquot let the chocolate mixture get too hot or the chocolate can seize up and turn thick. After it is mostly melted with just a few lumps, I like to just stir it until they melt. If there are any that don&rsquot melt, then I will put it back in the microwave for a few seconds.

-Regular cream cheese works best for this pie. I love using the lower fat (neufchatel) cheese for many recipes, but it doesn&rsquot set up as firm. Regular cream cheese makes the pie much easier to cut.

-To make this pie even easier, you can use a store bought chocolate crust and use an 8 oz container of Cool Whip in place of the cream, powdered sugar, and vanilla.


Chocolate Cream Pie

This chocolate cream pie is a classic American dessert with an Oreo cookie crust filled with chocolate pudding that’s buried beneath swoops of vanilla-infused whipped cream. An easy, quick dessert.

Adapted from America’s Test Kitchen | The America’s Test Kitchen Family Cookbook | ATK, 2005

We found that the secret to perfect chocolate cream pie was to combine two different types of chocolate for a deeper, more complex flavor. Bittersweet or semisweet chocolate provides the main thrust of flavor and intensely flavored unsweetened chocolate lends depth. One ounce unsweetened chocolate may not seem like much, but it gives this pie great flavor. For the best chocolate flavor and texture, we recommend using either Hershey’s Special Dark chocolate or Ghirardelli semisweet or bittersweet chocolate.

Other types of chocolate sandwich cookies than Oreo may be substituted, but avoid any “double-filled” cookies because the proportion of cookie to filling will be off. An equal number of Nutter Butter cookies may also be substituted for a peanut-flavored crust.–The Editors at America’s Test Kitchen

IS THIS A TRADITIONAL CHOCOLATE CREAM PIE?

Some of us (and by that we really mean one of us—our editor, Renee) grew up coveting her mom’s chocolate cream pie morning, noon, and night. You know the feeling. It’s a cruel mistress, this insatiable want. Nay, need. The intense OREO crust that crumbles just so. The just-chocolatey-enough custard that’s so silken it’s obscene. The fluffy whipped cloud-like cream with the faintest wisp of vanilla. Ah, chocolate cream pie. Sigh. So when, decades later, she was introduced to this recipe, she was a little shy, seeing as sometimes when you make a recipe that you cherished as a child when you’re an adult, you risk being disappointed. She needn’t have worried.


1 1/2 cup cold milk
2 packages (4 serving size) instant chocolate pudding & pie filling mix
1 tub (12 ounces) Cool Whip, thawed
1 (6 ounce size) prepared chocolate cookie crumb crust

Add the milk to a large bowl. Whisk in the pudding mix with a wire whisk until fully incorporated and the mixture has thickened (about 1 minute).

Fold in 3 1/2 cups of the Cool Whip until the filling is a uniform color.

Spoon the filling into the cookie crust, spreading it evenly in the crust.

Place the pie in the refrigerator for 4 hours.

When the pie has set, garnish with the remaining Cool Whip. You can also garnish with grated chocolate or crushed oreo cookies if desired.