Homemade Chocolate Cream Pie (Ultimate Recipe Swap: Pies)

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Make your own Chocolate Cream Pie from scratch!

OK, who’s ready for dessert? I am a big believer in homemade pies. They are not terribly difficult and they taste SO much better than store bought. Don’t even stop in the grocery store bakery when you can make one of these babies at home.

On Good Cheap Eats I shared some of my favorite pies to serve on Thanksgiving. Today, I’ve got a homemade version of Chocolate Cream Pie. You may be familiar with the refrigerated or frozen pie crust, Jell-O chocolate pudding, and Cool Whip version. And that’s fine. But this takes little more work than using those convenience items and it tastes loads better.

Plus, it doesn’t have all those funky ingredients that you can’t pronounce.

So, ready to make a pie?

First you’re going to whip up a batch of Gramma John’s Pie Crust. This is practically foolproof since you don’t have to roll out the dough. Just pat it in the pan.

You’re going to blind bake the crust. This means that you’re going to bake it empty. Since the filling is cooked on the stovetop, you won’t be baking it.

Line the pie crust with foil or parchment paper and fill it with beans or pie weights. When the crust starts to color around the edges, you’ll remove the foil and continue baking until the crust is light brown. Cool it on a rack.

Meanwhile, cook up the filling in a saucepan. It takes less than ten minutes! Let that cool a little and pour it into the cooled pie crust. Cool it to room temp and then chill the whole thing for several hours. Top with whipped cream.

And voila! Your own Homemade Chocolate Cream Pie!

Ultimate Recipe Swap

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. This week’s theme is Pie!

If you have a recipe that fits the theme, please link it. However, things like Beef Strogonaff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.

And don’t make me the bad guy! ;)

What’s a favorite pie at YOUR house?

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Thank you for hosting. I’m sharing my chocolate french silk pie. Last year I made several pies for Thanksgiving, but this is the one people wanted first and finished up.

  2. Oh, man, this has my mouth watering!! And it looks so easy. My family may be thanking you tonight. 😀

  3. yum, chocolate cream is one of my favorite pies! Thanks for hosting.

  4. Hands down we are a family that likes their pumpkin pie. However, since we’ll be having my mil joining us for Thanksgiving Dinner this year, I’ll be making a gluten-free pumpkin pie, too. Dh makes everything else. 😉

  5. This recipe could NOT have come at a better time! My husband wants a chocolate pie for Thanksgiving (which his momma always makes, but she won’t be able to join us this year) and I was up a creek since I’ve never made one. Then I checked your blog. Woo hoo! Thanks Jessica!

  6. kelly d says:

    did you read my mind jess??sat down with my thanksgiving(simplified)meal plan yesterday. after checking with my 7 peeps(kids) 4 of them voted for chocolate cream pie..checked you out to see if you had any better recipes and here you were!!!my hubby will thank you..one of his favs too!!thanks for all you do..btw, i am awaiting my cookbook delivery today(i am such a nerd..i keep tracking my package on amazon..lol)

    • Jessica Fisher says:

      I’m a nerd right there with you. How fun that everyone will be making chocolate cream pie this year. I had a slice for breakfast. Yummy!

      • kelly d says:

        just wanted to let you know I love your book!!sat down and read as much as possible until my 4 year old realized i was sitting still lol!!we made a batch of your chocolate chip banan bread with oatmeal and its in the oven now!!love to have great smells in the house when the kids get home from school!!thanks again!!cant wait to read some more after work tonite.i get off work at @2:30 am..which is my quiet reading time!!:)i can already tell i will be using soo many oif these recipes!!

  7. I dont have a blog or a link but here is my favorite pie!!!

    Zucchini Sugar Cream Pie

    Zucchini: Peel enough to make 1 1/2 cups
    Cook 5 minutes in microwave

    Combine in blender:
    1 Cup sugar
    3 Tablespoon flour
    1/2 Tablespoon melted butter or margarine
    1 Cup evaporated milk
    1 teaspoon vanilla
    1 egg

    Pour into an unbaked pie shell – top with cinnamon

    Bake: 425° for 15 minutes
    350° for 10 minutes or until done (It will set a little after its out of the oven) It also freezes well.

  8. Meagan says:

    This pie will be on my Thanksgiving menu for sure!

  9. this pie sounds amazing!!

  10. It looks yummy! Could you tell me what it means by “fill with beans”. or “pie weight”? so I bake the crust with aluminum foil cover with dry beans on top?
    Thanks! Definitely making it this week!

    • Jessica Fisher says:

      Yes, you need some kind of weight to hold the crust in place while it bakes. Otherwise, the crust shrinks back from the sides of the pan and slides into a puddle in the bottom. You can use dried beans or buy specially designed “pie weights” for this purpose.

  11. Brooke Kingston says:

    Jessica, my five-year old son Charlie and I made this together for Sunday dinner. We had so much fun with the awesome pie dough recipe. It was easy to handle and turned out beautifully after Charlie pressed it into the pie tin. We have a trick from my grandmother that works well for a flaky pie crust: add a pinch of baking powder to the dry ingredients before mixing!

    The chocolate cream is TO.DIE.FOR delicious. Charlie watched while I cooked, and he loved licking the wisk! Thank you for giving us a fun and memorable baking project…this recipe is a keeper for sure!!

    • Jessica Fisher says:

      Thanks for such great feedback. Love it. I am tempted to make it again this week, but we already have three desserts planned. LOL

  12. Momstarr says:

    Do you use semi sweet or milk chic. chips?

    • Jessica Fisher says:

      I have used semi-sweet and dark when I make this. I imagine milk would work fine, too.

  13. I had a few dozen broken mint chocolate shortbread cookies (I’ll try again next year, lol!), so I used those to make a crumb crust for this pie. Added some mint extract instead of the vanilla. Fabulous. I’ll have to try it again as written. I’m making mini ones in muffin tins for our New Year’s Eve party too. Thanks for sharing the recipe. So easy too!

    • Jessica Fisher says:

      That sounds yummy! I’ve made it with the mint extract, but that cookie crust sounds amazing!

  14. Hi Jessica,
    The photo of the sliced pie makes it appear the pie is so firm that it stands alone and doesn’t fall over like a pudding pie would do. Does yours always come out so firm? Mine didn’t and I’m just wondering if I did something wrong.

    • Jessica Fisher says:

      I don’t think it always does. It has to do with how long it cooks down to thicken. I think moisture in the air can affect it as well.

      • Thanks, I feel better about my outcome. This pie is delicious, no doubt! So happy you shared the recipe with us. Thanks again 🙂

  15. I made this for thanksgiving. It tasted awesome but it never really ‘set’. I put saran wrap over before I put it in the fridge so it wouldn’t get that skin in top. Should I have not done that?

    • I have found that you need to keep cooking it until it thickens, even if it’s longer than you would expect. I’m sorry it didn’t set up this time round. 🙁 The plastic wrap trick is fine. My husband likes the skin. Go figure.

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