Chocolate Cream Pie

Friday, October 11, 2013
Chocolate Cream Pie With A Dairy Free Option |
I have a sweet spot for all things chocolate and that definitely includes Chocolate Cream Pie. 

There just something about rich chocolate pudding, pie crust and lightly sweetened whipped cream or  coconut cream (for a dairy free option) that makes me swoon. 

With the holidays quickly approaching I thought it was a good time to update the photo for the recipe and test out a dairy free option with Unsweetend Coconut Milk.

This pie didn't last long in our house.

 I'm not sure Colt even let the kids have a piece but I'm glad he snapped an updated shot before devouring what was left.
*Originally Shared 03/01/2012*
Is there anything better then Chocolate Cream Pie in life? 

I am a pie kind of girl, there is no denying that! Apple, Banana Cream, Pumpkin and don't let me forget Key Lime! I love them all! 

We where having company over so it was a perfect excuse to indulge in a chocolate and a banana cream pie, after all if you make one you have a second pie crust laying around waiting to be used, so you might as well make two! 

If you have never made Chocolate Cream Pie from scratch I promise it is easy and super worth it! 
Just thinking about it makes me want to go make another two pies, after all we did share with our company. 

Then there's the fork marks left in the pies from someones late night snacking binge. I really need to get an alarm on the fridge to keep my husband away! 

I think both pies lasted less then 12 hours but well worth it!

Line a 9" pie pan with dough. Flute the edge and poke  all over with a fork including the sides to prevent bubbles.
Line with heavy foil being careful not to cover the edge.
Place into a 450 degree preheated oven and bake for 10 minutes until crust is set and no longer dough.
Remove foil and bake another 6-10 minutes until light brown. Watch carefully to make sure crust doesn't burn.
Mix flour, cocoa powder, salt, and sugar together in a large sauce pan.
Slowly drizzle in milk or coconut milk while stirring over medium heat. Continue to stir until thickened and bubbly. Make sure to be stirring around the edges well during this time to prevent burning. Remove chocolate mixture from heat.
Whisk the eggs.
Whisk 1/2 cup chocolate mixture into the eggs until 2 cups of chocolate mixture has been added. Whisk well between each addition.
Add egg/chocolate mixture back to the chocolate mixture in the pan and return to medium heat. Continue to stir until mixture bubbles. Add vanilla and butter (omit butter for dairy free), stir well and remove from heat.
Pour into prepared pie crust. Cover with plastic wrap and cool in the fridge for at least 5 hours.
Serve with whip cream or whipped coconut cream. Try to keep other peoples grubby hands out of your pie! :) (Good Luck on that one, it doesn't work so well in my house!)

Yield: 10 Servings
Nutrition facts: 265 calories, 13 grams fat
Chocolate Cream Pie

Chocolate Cream Pie

Creamy chocolate pudding from scratch fills a flaky pie crust for the ultimate chocolate fix from Serena Bakes Simply From Scratch.
5 out of 5 based on 7 user ratings
prep time: 20 MINScook time: 30 MINStotal time: 50 mins


Chocolate Cream Filling
  • 2/3 cup Sugar
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Cocoa Powder
  • 1/4 teaspoon Salt
  • 3 cups Milk Or Unsweetened Coconut Milk
  • 3 whole Egg Yolks
  • 2 teaspoon Vanilla Extract
  • 2 tablespoons Butter (For Dairy Free Option Omit)
  • Sweetened Whip Cream Or Whipped Coconut Cream


Pie Crust
  1. Preheat oven to 450 degrees.
  2. Shape pie dough, and place into a 9" pie pan. Crimp edge. Use a fork to prick the bottom, and sides of the pie crust. Line with tin foil. Pressing against the bottom, and sides of the crust, all the way to the crimp edge. Do not cover edge. Roll any excess foil inwards to leave the edge exposed.
  3. Bake for approximately 10 minutes or until the crust is set.
  4. Remove foil and bake another 6-10 minutes until crust is golden brown, watch carefully.
Chocolate Cream Pie Filling
  1. Mix sugar, flour, cocoa powder, and salt into a medium/large sauce pan. Stir until lump free. Slowly drizzle in the milk while stirring over medium heat. Cook over medium heat until mixture thickens, and is bubbly, about 5 minutes. Make sure to stir around the edges well. Remove from heat.
  2. Whisk egg yolks. Take 1/2 cup chocolate mixture, and whisk continually while adding to the egg yolks. Continue to add chocolate mixture, until a total of 2 cups chocolate mixture has been added.
  3. Add egg mixture back into the chocolate mixture, and return to medium heat stirring continually, until mixture starts to bubble. About 2 minutes, and remove from heat.
  4. Add vanilla, and butter (if using), stir until fully combined.
  5. Pour chocolate pudding mixture into the pre-baked pie crust.
  6. Cover and refrigerate for at least 5 hours before serving.
  7. Top with whipped cream or whipped coconut cream, before serving.
Created using The Recipes Generator
Chocolate Cream Pie with a dairy free option. Perfect for your Thanksgiving or Christmas party!


  1. Oh my! The 1st thing I saw went I switched on PC is these delicious chocolate & banana cream pie!! Looks so inviting & YUMMY! Not only that you've made one but two!! How awesome is that ! :)

  2. This looks heavenly! I love any kind of pie but anything with chocolate is always a winner:)

  3. I say YES to this pie! I mean, it's a chocolate pie! Yum:) Have a wonderful weekend, sweet friend! Hugs!!

  4. Oh my! This looks really yummy! I think we should get together and eat some pies.:) You like the same ones I do. Have a wonderful weekend!

  5. I love chocolate! And chocolate cream pie is a favorite of mine. I've never made it from scratch like this so I can only imagine how delicious it must be...yummy!
    Happy March!

  6. we love pie here too...and I just love baking them for some reason. we had blueberry tonight. thank you for this recipe and idea...we will have chocolate cream pie next week!!!

  7. wow..loved it.thanx 4 sharing this..vl try this sure.......

  8. that looks to die for.....thanks for sharing...lovely blog!

  9. Delicious! This is my family's favorite and it always doesn't last long!

  10. We were just talking about chocolate pudding. I think your recipe looks delicious! This will be dessert this weekend.

  11. Oh, yum! This would disappear in a flash at my house! My youngest gave up sweets for Lent, so I won't torture him till after Easter :)

  12. Hi Serena, your chocolate pie looks excellent, yum yum... wish I can have a bite now.
    Have a nice weekend.

  13. Hi Serena, that chocolate pie looks drooling over the pic!

  14. Wow I like that your recipe uses cocoa powder I always have that ingredient on hand.......Thanks for linking up @CountryMommaCooks…..have a wonderful week:)

  15. I love chocolate cream pie but have never attempted it. Thanks for such an easy to follow recipe

  16. Delicious looking chocolate cream pie, looks so yummy.

  17. mmmmmmm yum!!! I love chocolate so so sooo much! lol

  18. Chocolate pie is one of my favorites! I love this, girl!!

  19. Thanks for such a detailed tutorial! The chocolate pie filling looks so creamy and shiny - YUM!

  20. Delicious chocolate cream pie ,Love to try it.

  21. Just stopping over for some pie! What an incredibly awesome-o pie, Serena! Love the step-by-steps and tutorial. (I know how much work and time they require--especially all that photo editing!) I am up late catching up on reading blogs and suddenly I am in need of a giant slice of your chocolate cream pie! Seriously. I'm drooling. Thanks for sharing, girl! xo

  22. Hi!! I'm definitely going to try this one, but I'm sharing with a dairy-free friend! I've never tried dairy-free desserts, though. What's your opinion on how it tastes with coconut milk and without the butter? Any specific tips?

    1. Hi Laurel! Honestly my family didn't miss the butter! We enjoyed it just as much either way. When we did dairy free I made coconut whip cream to go on top of it. The recipes in my gf/df pumpkin pie recipe if you haven't made it before.

  23. This chilling in my fridge right now. I made the pie crust from scratch and baked it last night. The filling tasted amazing off the spoon. Lol. It set up nicely, even while still warm! Also I used Splenda granular for all but about 1/4 cup in which I used regular sugar. I also was out of half and half (which I buy rather than milk so we have it available for recipes. So I did 1.5 cups half and half and 1.5 cups vanilla almond milk can't wait to taste this. Thank you!


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