Chocolate Cream Pie
Chocolate Pie! So easy to make, with a buttery, flaky crust, a fluffy chocolate mousse filling, and plenty of sweet whipped cream. Rich yet so airy & light!
*This chocolate pie recipe originally published on November 16, 2017. I thought it was about time it was updated. So, I’ve re-shot the pics and added a video, and answers to some frequently asked questions. Hopefully, you’ll enjoy this chocolate cream pie as much as my family and I do!*
Welcome to a brand new week!
This week starts school for my family, so I’m trying to wean away from summer recipes. Sad face.
So today I thought it would be good to share a pie, which is perfect for summer OR fall. And to me, there is no better pie than a chocolate pie.
This chocolate pie recipe will knock your socks off.
The filling is light as air, yet has so much incredibly rich chocolate flavor.
It’s topped with fluffy, sweet whipped cream, and nestled into a flaky, buttery crust.
And best of all it is SO easy to make. The filling has just a few simple ingredients, and it all comes together in less than 15 minutes flat.
HOW TO MAKE CHOCOLATE PIE
To make this classic dessert, aka: French Silk Pie, you’ll only need a handful of basics:
- Pie Crust
- Chocolate Chips
- Cocoa (Natural, not Dutched)
And for garnish we are going to add more whipped cream and a few chocolate shavings.
First you’ll need to pre-bake your pie crust. You can use store-bought crust or homemade. I prefer homemade of course. Here’s a link to the best recipe in all the land: Homemade Pie Crust.
While the crust cools, you can get going on your filling.
Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl.
Melt everything together (either in the microwave or over a double boiler), until smooth.
Then whip the cream until it holds stiff peaks.
Fold the cream into the chocolate mixture, along with the vanilla extract, until everything is well combined.
And transfer the filling to the pie crust.
Refrigerate the pie until the filling is set. This usually takes about 2 hours.
Just before serving, top the pie with swirls of sweet whipped cream, and garnish it with chocolate shavings.
VARIATIONS ON THIS CHOCOLATE PIE RECIPE
To me, this recipe is perfect as-is! But of course you can always play around and make it your own.
This filling is airy yet so rich, with tons of chocolate flavor. But if you prefer more of a dense filling, check out this homemade chocolate pudding recipe: Homemade Chocolate Pudding.
If you’d rather have your chocolate pie with meringue, swap out the sweetened whipped cream for the topping on this Lemon Meringue Pie: Lemon Meringue Pie.
And for lots of tips on making meringue, check out this post: Meringue Cookies.
You have lots of differect crust options! For what you see here, I used a classic flaky butter pie crust. But you could also go with a Chocolate Pie Crust, a Graham Cracker Crust, or an Oreo Pie Crust.
HOW TO STORE CHOCOLATE PIE
This pie can be left at room temperature for an hour or so, but any longer than that and it should really go into the fridge. It will become softer as it sits out, and if it’s a really warm day it might become a little too runny.
CAN YOU FREEZE CHOCOLATE PIE
I like to enjoy my chocolate pie chilled, but you could also do a frozen chocolate pie!
The texture would be similar to ice cream.
Just be sure to wrap it tightly before putting it into the freezer, so it doesn’t pick up any funny odors!
HOW LONG IS CHOCOLATE PIE GOOD FOR?
You can make this chocolate pie a day or two ahead if you’d like. Top with the whipped cream and garnish just before serving.
If you have any leftovers, they will keep in the fridge for around 5 days.
And it will last in the freezer (tightly wrapped) for a month or two.
- Peanut Butter Pie
- Grasshopper Mint Pie
- Banana Cream Pie
- Key Lime Pie
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- 1/2 batch pie crust
- 8 ounces (226.8 g) semi-sweet chocolate chips, (about 1 1/3 cups)
- 1/3 cup (78.86 ml) water
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1 1/2 cups (354.88 ml) heavy whipping cream,, whipped stiffly
- 1 tablespoon vanilla extract
- 1 cup (236.59 ml) heavy cream,, whipped softly with 1/4 cup powdered sugar
- chocolate shavings*, (for garnish)
- Preheat the oven to 425 degrees F.
- Roll out the pie crust to about 1 1/2 inches wider than the pie dish, fit it in, and roll and crimp the edge.
- Bake the crust until golden brown and crisp (about 30 to 35 minutes), and allow to cool completely before filling.
- Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval until the mixture is melted and smooth (this can also be done over a double boiler).
- Fold in the whipped cream and vanilla extract.
- Transfer the filling to the pre-baked crust, and chill in the refrigerator until set (about 2 hours).
- Pipe swirls of sweetened whipped cream over the chocolate filling, then garnish with chocolate shavings.
Make this easy chocolate cream pie for your guests! With a chocolate crust and a fluffy dark chocolate mousse filling, it will be the hit of the party!
This is a sponsored post, written by me and created in partnership with Ghirardelli Chocolate Company. All opinions expressed herein are straight from my heart.
It’s pie season, my friend!
At no other time of year do we go so pie crazy. We’ve just gotta have our pumpkin, apple, and pecan, of course! But what are all the chocoholics to do???
Behold. Chocolate cream pie. It’s the perfect solution. Even the most die-hard fruit pie lovers will be hard pressed not to sneak a slice of this! It’s just so irresistible, with its flaky, buttery cocoa crust, it’s fluffy dark chocolate mousse filling, and all those swirls of sweet whipped cream!
And the best news of all is, you don’t have to bake the filling! So it frees up plenty of oven space for all those other great dishes on your menu.
It will make your life so much easier to have a make-ahead dish stashed away in your fridge. You can bake up the crust several days beforehand, and make the mousse the night before. On the day you’re ready to serve, just throw on the garnish. For the chocolate shavings, run a veggie peeler down the long side of a chocolate bar. Easy as can be, but so impressive.
Any time I make anything chocolate, I always start with Ghirardelli. It’s premium quality chocolate, but so convenient to pick up at my regular grocery store.
The results are always stellar! Ghirardelli gives the most intense, rich chocolate flavor!
I use Ghirardelli unsweetened cocoa powder in the pie crust. The color is darker and the flavor more pronounced than any other grocery store cocoa powder.
And the filling is made with Ghirardelli 60% cacao bittersweet chocolate chips. The flavor is just incredible! So rich and dark chocolate-y.
Those chocoholics will be thanking you!
More great pie recipes on my “Pies & Tarts” Pinterest board!
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