See the step by step recipe video down in the recipe card. Are you a chocolate lover? Try my easy French Silk Pie recipe, my Chocolate Peanut Butter Pie or my Chocolate Lasagna next! This post was generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible! If you’ve been coming around here for a while, you might know I am a little particular about my pie. This Chocolate Cream Pie has everything I love:
A perfect flaky crust (the same one I use for this Banana Cream Pie and this Coconut Cream Pie!) A smooth and luscious chocolate filling that is thick enough to be sliced but also light and silky Homemade whipped cream — only the real deal will do!
It’s also one of our favorite treats to enjoy made with 100% Canadian Dairy — which gives it that fresh and creamy texture! Buying Canadian dairy products is a great way to support your local farmers and thank them for all they do for us! I know our local dairy farmers pour their hearts into producing high-quality milk. Here are some extra tips and tricks to get you the best results! If you love a creamy, chocolatey pie, try this Chocolate Peanut Butter Pie next!
Chocolate Cream Pie ingredients and substitutions:
The crust: I have included my favorite homemade pie crust in this chocolate pie recipe, but you can swap for a store bought variety if you’re in a pinch, or a graham cracker or Oreo crust if you feel like mixing it up! Milk: Whole milk will give the creamiest texture and richest flavor, but you can use 2% or even 1% if you want to. It will still set up fine, it just won’t be quite as luxurious. Whipping cream: I added a touch of cream to my chocolate filling to give it that extra special, extra creamy consistency. I definitely don’t recommend skipping it! Eggs: I use whole eggs in my chocolate custard filling because I don’t like waste, and I don’t like having little bits left over that I don’t have a use for. I have found that whole eggs work just as well, and the texture is still smooth and creamy. You can strain your custard through a sieve for a silky smooth finish, or swap the whole eggs for twice the amount of yolks. Corn Starch: Corn starch helps to ensure that our filling will be thick and slice easily without running all over. Cocoa: For a rich and chocolate flavor! Sugar: For sweetness! You can substitute another dry sweetener, but avoid honey, agave, or liquid sweeteners. Chocolate: I love melting some chocolate in my warm custard for extra chocolatey flavor, and it helps to ensure that my pie slices nicely (since chocolate is firm when chilled, the same thing happens when you chill the custard!). You can use milk chocolate or dark chocolate. Homemade whipped cream: don’t even mention that other stuff around here! Check out my post on How to Make Whipped Cream for more tips and flavor variations.
How to make Chocolate Cream Pie:
Variations on this Chocolate Pie recipe:
Swap out the crust: as I mentioned, you can swap the crust for a graham cracker or Oreo crust for fun! You can also substitute for a gluten-free pie crust to make this recipe gluten-free. Add some extracts to your chocolate custard after it has thickened — try mint, almond, or coconut for a fun twist! Stir in 1-2 tablespoons of smooth peanut butter to your chocolate filling after it has thickened. Stir a couple of sliced bananas into your custard before pouring it into your crust for a chocolate banana cream pie.
More pie recipes you’ll love!
Plenty more ways to enjoy Manitoba Dairy!
Banana Cream Pie Coconut Cream Pie Peanut Butter Pie
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