Don’t get me wrong, I love cake, but at the end of the day, the pies have it. Give me some fruit in a crust and you will be my BFF. But sometimes you just need chocolate.
Video: How to Make Easy Chocolate Cream Pie
This chocolate cream pie comes together quickly. The filling for this chocolate cream pie is dead easy to make—it’s actually a modified version of our Microwave Chocolate Pudding! It is easy to make the whole pie in the one day without feeling stressed.
What Kind of Crust for Chocolate Pudding Pie
Pick a crust—any crust! You could make this perfect pie crust or this graham cracker crust. If you want a chocolate crust, simply substitute chocolate wafers for the graham crackers. Or if you really need a pie in a hurry, here are a few store-bought crusts that Elise recommends.
Easy Microwave Chocolate Pie Filling
Once you have the crust, it’s onto the filling. Do you have 10 minutes? Because that’s all the time you will need to make it in the microwave. The only caveat here is to be sure the filling bubbles in the center at the end of cooking to be certain that the cornstarch cooks. Now pour that chocolate goodness into the cooled crust of your choice and wait. And wait. It feels like forever, but you can get on with your day knowing that by dessert time, you will have a deep, dark chocolate pie in the fridge. No one can argue with that.
How to Store Chocolate Pudding Pie
Chocolate cream pie will keep for 3 to 4 days in the fridge, loosely covered. This pie will not freeze well, as the filling tends to weep or separate.
Other Cream Pies to Try!
Mint Chocolate Cream Pie Coconut Banana Cream Pie Coconut Cream Pie Banana Cream Pie Grasshopper Pie
1/2 cup sugar
1/3 cup cornstarch
2 tablespoons Dutch-processed cocoa powder
1/8 teaspoon salt
3 cups whole milk
3 large egg yolks
4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 (9-inch) pie crust, prepared and baked, such as Perfect Pie Crust
For the whipped cream:
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract
Chopped chocolate, for garnish
Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening. Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.
