Amish Chocolate Pie
Amish chocolate pie is made with a traditional pre-baked pie crust that’s filled with a silky, smooth, homemade chocolate pudding, and topped with whipped cream. It’s a chocolate lover’s dream! 🙂
Chocolate Cream Pie Recipe
Cream Pies are very easy to make, and they are some of my favorite pies.
Several different kinds of cream pie can be made with the same pudding base. I make banana cream, coconut cream, and Peanut Butter Cream Pie with the same recipe.
And this recipe for Amish chocolate pie is basically the same as well, although we add a bit more sugar and cocoa powder.
This post contains affiliate links...
Chocolate Pie Recipe with Cocoa
Some chocolate pie recipes include chocolate bars which get melted into the pudding. But this homemade chocolate cream pie recipe only uses cocoa powder for the chocolate flavor.
And honestly, this cream pie is simply made with a delicious, homemade chocolate pudding. You can also make this easy chocolate pudding for a little afternoon snack and eat it without the crust.
So to make the pudding, we’ll begin by heating whole milk in a saucepan. It doesn’t have to be whole milk, but the pudding will be creamier with whole milk.
Mix the cocoa powder, cornstarch, flour, sugar, and salt. Then add the beaten egg yolks and about a cup of hot milk. Whisk until smooth and slowly pour it into the hot milk.
Cook, whisking constantly until it begins to boil and is slightly thickened. Remove from the heat, and add the butter and vanilla. Stir until the butter is melted, and mix.
Set the pudding aside to cool. Then pour it into a pre-baked pie crust.
Chill your chocolate pie for several hours to give the pudding time to set. And top with whipped cream before serving.
Pre-Baked Pie Crust
Pie crust is not hard to make and I have a simple flaky crust recipe that you can use. But if you feel intimidated to make a crust or are short on time, you can also use a store-bought pie crust and pre-bake according to the directions on the package.
Many people like to fill the pie crust with weights to bake the shell and here’s a link with some tips on how to do that.
However, I have not found it necessary to use weights. I simply prick my crusts all over, set a slightly smaller foil pie pan on the inside of the crust (to keep the crust from collapsing), and bake them at 425 degrees for about 8 minutes. Remove the inside pans and continue baking the crusts until lightly browned.
Cool the crusts and they are ready to use.
This pie is also delicious with an oreo crust or graham cracker crust.
Make-Ahead Chocolate Pie
Pies are always the best within the first day or two after being made. Because after sitting for a while the crust will begin to get soggy. So I usually bake my pies no longer than a day before serving.
The nice thing about cream pies, though, is that you can prepare everything a couple of days in advance and then assemble the pie just before serving. It will seem like you have a freshly made pie.
Prepare the pudding and refrigerate it in an airtight container until ready to assemble your pie.
Pre-bake the crust. Refrigerate it (or not), covered with a tea towel (I love to use flour sack kitchen towels with food), until ready to use.
Then once you’re ready to serve, all you need to do is whip the cream and assemble the chocolate pie.
More Amish Pie Recipes to try…
Amish Chocolate Cream Pie Recipe
- 3 c. milk
- 1 c. sugar
- 3 Tbsp. cornstarch
- 2 Tbsp. all-purpose flour
- 2 1/2 Tbsp. cocoa powder
- 1/2 tsp. salt
- 3 large egg yolks
- 2 Tbsp. butter
- 1 tsp. vanilla extract
- 1 pre-baked (9") pie crust
- 1 1/4 c. heavy whipping cream
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- In a large saucepan, over medium heat, bring the milk to boiling. (Milk begins to rise as it comes to a boil, so you want to keep your eye on it.)3 c. milk
- Meanwhile, mix the sugar, cornstarch, flour, cocoa, and salt.1 c. sugar, 3 Tbsp. cornstarch, 2 Tbsp. all-purpose flour, 2 1/2 Tbsp. cocoa powder, 1/2 tsp. salt
- Add the egg yolks and one cup of the hot milk to the cornstarch mixture, and mix until creamy.3 large egg yolks
- Slowly, while whisking, pour the egg/cornstarch mixture into the hot milk. Bring it to a full boil. (Be careful, because boiling pudding can splatter.)
- Remove from the heat and add butter and vanilla. Stir until the butter is melted and combined. Set aside to cool.2 Tbsp. butter, 1 tsp. vanilla extract
- Pour the cooled pudding into a 9" pre-baked pie crust. Refrigerate to chill.1 pre-baked (9") pie crust
- Top with whipped cream and serve. Store any leftovers, loosely covered, in the refrigerator for up to 5 days.
- Whip the cream, sugar, and vanilla until it is thickened. (If you overbeat it, it will start to turn into butter. But you don't want it too thin either, so just beat until it's thick and creamy.)1 1/4 c. heavy whipping cream, 2 Tbsp. sugar, 1 tsp. vanilla extract
- Spread over the top of the chilled pudding.