13 Silky Chocolate Cream Pie Recipes

Chocolate cream pie is pure indulgence — a buttery crust, silky chocolate custard, and clouds of whipped cream. These 13 recipes range from the timeless classic to mocha, mint, and peanut butter twists worth every calorie.

Chill, slice, and watch it disappear — the hardest part is waiting.

1. Silky Classic Chocolate Cream Pie

Glossy chocolate custard under billowy whipped cream — timeless elegance.

Ingredients

• 1 pie crust (9-inch), baked and cooled
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 1/2 cups whipped cream

Instructions

1. Whisk the sugar, cornstarch, and salt in a saucepan.
2. Whisk in the milk and egg yolks until smooth.
3. Cook over medium heat, stirring constantly, until thick and bubbling.
4. Remove from heat; stir in the chocolate, butter, and vanilla until smooth.
5. Pour into the baked crust; press plastic wrap on the surface.
6. Chill at least 4 hours; top with whipped cream before serving.

2. Oreo Crust Chocolate Cream Pie

Cookies-and-cream heaven — chocolate on chocolate in the best way.

Ingredients

• 1 Oreo cookie crust (9-inch)
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 tsp vanilla
• 1 1/2 cups whipped cream

Instructions

1. Make the chocolate custard as in the classic recipe.
2. Pour into the Oreo crust and cover the surface with plastic wrap.
3. Chill at least 4 hours until set.
4. Top with whipped cream.
5. Garnish with crushed Oreos.
6. Slice with a hot, dry knife for clean cuts.

3. Peanut Butter Chocolate Cream Pie

Swirls of peanut butter through silky chocolate — a match made in heaven.

Ingredients

• 1 graham cracker crust (9-inch)
• 1/2 cup creamy peanut butter
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 1/2 cups whipped cream

Instructions

1. Warm the peanut butter until pourable.
2. Make the chocolate custard as in the classic recipe.
3. Pour half the custard into the crust; drizzle with half the peanut butter.
4. Add remaining custard and peanut butter; swirl with a knife.
5. Cover and chill at least 4 hours.
6. Top with whipped cream and chopped peanuts.

4. Mocha Chocolate Cream Pie

Espresso deepens the chocolate into sophisticated mocha bliss.

Ingredients

• 1 pie crust (9-inch), baked and cooled
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tbsp instant espresso powder
• 2 cups milk
• 4 egg yolks
• 6 oz dark chocolate, chopped
• 1 tsp vanilla
• 1 1/2 cups whipped cream

Instructions

1. Whisk the sugar, cornstarch, and espresso powder in a saucepan.
2. Add the milk and egg yolks; cook until thick and bubbling.
3. Stir in the dark chocolate and vanilla until smooth.
4. Pour into the baked crust; cover the surface with plastic wrap.
5. Chill at least 4 hours.
6. Top with whipped cream and a dusting of cocoa.

5. Dark Chocolate Raspberry Cream Pie

Tart raspberries cut through rich dark chocolate — stunning and delicious.

Ingredients

• 1 pie crust (9-inch), baked and cooled
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 4 egg yolks
• 6 oz dark chocolate, chopped
• 1 cup fresh raspberries
• 1 1/2 cups whipped cream

Instructions

1. Make the chocolate custard as in the classic recipe, using dark chocolate.
2. Spread half the custard in the baked crust.
3. Scatter the raspberries over.
4. Top with remaining custard; cover and chill at least 4 hours.
5. Top with whipped cream.
6. Garnish with fresh raspberries.

6. No-Bake Chocolate Cream Pie

Five ingredients, zero oven time — weeknight dessert emergency solved.

Ingredients

• 1 Oreo cookie crust (9-inch)
• 1 box (3.9 oz) chocolate instant pudding
• 1 1/2 cups cold milk
• 8 oz whipped topping, thawed, divided
• 1/2 cup chocolate chips, melted

Instructions

1. Whisk the pudding mix and cold milk 2 minutes until thickened.
2. Fold in half the whipped topping.
3. Spread into the Oreo crust.
4. Drizzle with melted chocolate.
5. Chill at least 2 hours.
6. Top with remaining whipped topping before serving.

7. Mexican Chocolate Cream Pie

Cinnamon warmth and a whisper of heat ignite the chocolate.

Ingredients

• 1 pie crust (9-inch), baked and cooled
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper
• 2 cups milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 1/2 cups whipped cream

Instructions

1. Whisk the sugar, cornstarch, cinnamon, and cayenne in a saucepan.
2. Add the milk and egg yolks; cook until thick and bubbling.
3. Stir in the chocolate until smooth.
4. Pour into the baked crust; cover and chill at least 4 hours.
5. Top with whipped cream.
6. Dust with cinnamon before serving.

8. Chocolate Banana Cream Pie

Two favorite cream pies collide — banana meets chocolate in the best way.

Ingredients

• 1 graham cracker crust (9-inch)
• 2 bananas, sliced
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 1/2 cups whipped cream

Instructions

1. Layer the banana slices in the graham crust.
2. Make the chocolate custard as in the classic recipe.
3. Pour over the bananas; cover the surface with plastic wrap.
4. Chill at least 4 hours.
5. Top with whipped cream.
6. Garnish with banana slices and chocolate shavings.

9. Salted Caramel Chocolate Cream Pie

Gooey caramel, flaky salt, silky chocolate — pure decadence.

Ingredients

• 1 pie crust (9-inch), baked and cooled
• 1/2 cup caramel sauce, plus more for drizzling
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 tsp flaky sea salt
• 1 1/2 cups whipped cream

Instructions

1. Spread the caramel sauce in the baked pie crust.
2. Make the chocolate custard as in the classic recipe.
3. Pour over the caramel; cover and chill at least 4 hours.
4. Top with whipped cream.
5. Drizzle with more caramel and sprinkle with flaky sea salt.
6. Slice and serve.

10. Mint Chocolate Cream Pie

Cool, refreshing mint in a rich chocolate pie — an after-dinner dream.

Ingredients

• 1 Oreo cookie crust (9-inch)
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 tsp peppermint extract
• 1 1/2 cups whipped cream

Instructions

1. Make the chocolate custard as in the classic recipe.
2. Stir the peppermint extract into the finished custard.
3. Pour into the Oreo crust; cover and chill at least 4 hours.
4. Top with whipped cream.
5. Garnish with chocolate shavings or crushed mint candies.

11. Cookies & Cream Chocolate Pie

Crunchy cookie bits folded through creamy chocolate — kid-approved favorite.

Ingredients

• 1 Oreo cookie crust (9-inch)
• 1 box (3.9 oz) chocolate instant pudding
• 1 1/2 cups cold milk
• 1 cup crushed chocolate sandwich cookies
• 8 oz whipped topping, thawed

Instructions

1. Whisk the pudding mix and milk 2 minutes until thick.
2. Fold in the whipped topping and crushed cookies.
3. Spread into the Oreo crust.
4. Chill at least 3 hours.
5. Top with extra cookie crumbs.
6. Serve chilled.

12. Espresso Chocolate Cream Pie

Bold coffee flavor for the mocha-obsessed — rich, dark, and intense.

Ingredients

• 1 pie crust (9-inch), baked and cooled
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp instant espresso powder
• 2 cups milk
• 4 egg yolks
• 6 oz semisweet chocolate, chopped
• 1 tsp vanilla
• 1 1/2 cups whipped cream

Instructions

1. Whisk the sugar, cornstarch, and espresso powder in a saucepan.
2. Add the milk and yolks; cook until thick and bubbling.
3. Stir in the chocolate and vanilla until smooth.
4. Pour into the baked crust; cover and chill at least 4 hours.
5. Top with whipped cream.
6. Garnish with chocolate-covered espresso beans.

13. Chocolate Hazelnut Cream Pie

Nutella-kissed chocolate cream in a crisp cookie crust with toasted hazelnuts.

Ingredients

• 1 chocolate cookie crust (9-inch)
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 4 egg yolks
• 4 oz semisweet chocolate, chopped
• 1/2 cup chocolate-hazelnut spread
• 2 tbsp butter
• 1 1/2 cups whipped cream
• 1/3 cup toasted hazelnuts, chopped

Instructions

1. Whisk the sugar, cornstarch, and salt in a saucepan; whisk in milk and yolks.
2. Cook over medium heat, stirring constantly, until thick and bubbling.
3. Remove from heat; stir in the chocolate, hazelnut spread, and butter until smooth.
4. Pour into the crust; press plastic wrap on the surface.
5. Chill at least 4 hours; top with whipped cream and toasted hazelnuts.