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There’s something magical about an old fashioned chocolate cream pie. Maybe it’s the silky smooth chocolate filling, the buttery crust, or that fluffy cloud of whipped cream piled high on top—but one bite instantly takes you back to simpler times.

This is the kind of dessert that showed up at Sunday dinners, church potlucks, and holiday tables. It’s rich, comforting, and made completely from scratch—just the way Grandma would have done it.

If you’re craving a classic dessert that never goes out of style, this chocolate cream pie is exactly what you need.

Every time my mom made Chocolate pie growing up, I stood in front of her just waiting for the pot to come off the stove. I knew as soon as her pie was filled, I would get what was left with a spoon. There is NOTHING in this world like warm, yummy chocolate.

Now that my momma is no longer here, I have taken over making this for my family. I still lick the pot after I am done (it's the cook's prerogative), and of course, I make my pie crust from scratch using my easy pie pastry crust recipe.

Why You’ll Love This Recipe

• Made from scratch with simple pantry ingredients
• Rich, creamy, and perfectly chocolatey
• A true nostalgic dessert that everyone recognizes
• Perfect for holidays, gatherings, or just because

How to Make an Old Fashioned Chocolate Cream Pie

Bake the pie crust in a pie plate in the oven at 400 degrees for about 12 minutes. Remove the pie crust from the oven and set it aside.

Whisk all ingredients except the butter in a saucepan over medium heat. Be sure to whisk constantly until thickened. Once it is thickened, add the butter and mix well.

Pour the chocolate mixture into the baked pie shell. Set aside. 

Take the egg whites and beat on high speed with a hand mixer until stiff peaks begin to form. Sweeten with a teaspoon of sugar and finish beating until whites are stiff. 

Top the pie with meringue and bake in a 300-degree oven until the meringue is brown on top.

Tips for Baking a Chocolate Cream Pie with Meringue

I get asked all the time how to keep the meringue from seeping into a Chocolate Cream pie. I have done some research and testing, and I do believe I have the best tip.

When baking a pie with a meringue, you want to make sure to add the meringue to the top of a hot pie. The filling should be hot. This will start the cooking process almost immediately.

Place in the oven and bake. Once the pie comes out, allow the pie to cool for about 20 minutes before refrigeration. This will allow the meringue to set up and not ooze any juice out from under it.

Tips for the Best Chocolate Cream Pie

• Use good-quality chocolate for the richest flavor
• Stir constantly while cooking to prevent lumps
• Don’t skip tempering the eggs—it keeps the filling silky smooth
• Let the pie fully chill so it slices beautifully

Variations to Try

• Add chocolate shavings on top for an elegant finish
• Use a graham cracker crust for a different twist
• Add a layer of sliced bananas for a chocolate banana cream pie

How to Store

Store covered in the refrigerator for up to 3 days.

Craving pie? Check out these other recipes

• Banana Cream Pie
• Fried Apple Pies
• Mini Strawberry Rhubarb Pies
• Baked Peach Hand Pies