Skip the pudding mix and enjoy a rich, homemade No-Bake Chocolate Cream Pie with a silky chocolate custard nestled in a buttery graham cracker crust. Finished with a cloud of whipped cream, this small-batch dessert is easy to make, wonderfully chocolatey, and perfect whenever you want an impressive treat without turning on the oven!
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[August, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Quick Recipe Summary ✨
No-Bake Chocolate Cream Pie: A rich homemade chocolate custard is poured into a buttery graham cracker crust and chilled until perfectly sliceable, then finished with fresh whipped cream.
Made completely from scratch: No pudding mix or sweetened condensed milk - just real chocolate, cocoa powder, and a silky stovetop custard for deep chocolate flavor.
Perfect for small households: This 7-inch pie serves about 6 to 8 small slices, making it ideal for date night, holidays, or whenever you want chocolate without leftovers taking over the refrigerator.
Active Time: About 35 minutes • Chill Time: 4 hours • Total Time: About 4½ hours (mostly hands-off!)
Difficulty Level: ⭐⭐ Easy. The custard comes together on the stovetop, and the step-by-step instructions help you know exactly when it's thick enough.
Yield: One 7-inch pie (6 to 8 slices) • Freezer-friendly: Filling isn't recommended for freezing • Make-ahead: Prepare up to 2 days ahead and add whipped cream before serving.
👉 Follow the detailed instructions, tips, and troubleshooting guide below for a silky homemade chocolate cream pie that slices beautifully every time.
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Why this recipe works
- Real chocolate delivers deeper flavor: Chocolate and cocoa powder create a richer filling than pudding mix alone.
- Cornstarch and egg yolks work together: The custard thickens into a smooth filling that's sturdy enough to slice while staying creamy
- A no-bake crust keeps things simple: No need to turn on the oven, especially when it's too hot to bake
- Espresso quietly boosts the chocolate: It doesn't make the pie taste like coffee, it simply makes the chocolate taste more chocolatey
- Small batch means less waste: Big enough to share, without tempting you with an entire 9-inch pie sitting in the refrigerator
I love chocolate pudding. Like thick, rich pudding. Then put that pudding in a pie shell, top it with whipped cream...yummm...
[pausing to wipe drool from the keyboard]
This no-bake Chocolate Cream Pie recipe is similar to those you'd find in a diner, except here we use a graham cracker crust instead of a pastry pie shell. It's great to serve as a special treat on a hot summer's day. No need to heat the oven!
This homemade chocolate pie gets its rich, creamy texture from a cooked chocolate custard made with real chocolate instead of pudding mix or sweetened condensed milk. The result is a silky, sliceable filling with deep chocolate flavor.
And because there's only two of us (and I don't want an entire pie enticing me), making a mini chocolate pie is perfectly sized for two - a perfect treat for Valentine's Day, Date Night, or anytime you want to share something special with someone special.
Why use homemade chocolate custard?
The rich filling in this chocolate cream pie starts with a homemade chocolate custard. Thickened with egg yolks and cornstarch, it creates a silky, sliceable filling with deeper chocolate flavor than recipes made with pudding mix and sweetened condensed milk. It's in the same cooked custard family as pastry cream (as used in Boston Cream Pie) and Crème Brûlée, with the addition of chocolate (like this Double Chocolate Mint Chip ice cream)
Actually, the filling is almost a hybrid of chocolate custard and ganache - you pour the hot custard over chopped chocolate, then whisk until silky smooth. The finished texture is much thicker than, say, chocolate pudding.
Making the chocolate custard this way allows you to control the intensity of the chocolate flavor depending on the type of chocolate you choose, and how sweet you want the filling to be. You don't have that kind of control if you're just combining chocolate pudding mix, sweetened condensed milk, and store-bought whipped cream.
Here's a quick at-a-glance comparison of the two:
| Homemade Chocolate Custard | Condensed Milk Version |
| Made from real chocolate | Sweetened primarily with condensed milk |
| Rich, deep chocolate flavor | Sweeter, lighter chocolate flavor |
| Cooked on the stovetop | Usually mixed together without cooking |
| Thickened with egg yolks and cornstarch | Thickened by condensed milk and whipped topping or pudding |
| Sliceable custard texture | Softer, mousse-like filling |
| Less sweet | Much sweeter |
| Entirely homemade | Often semi-homemade |
Recipe Ingredients
You'll need the following ingredients to make this no-bake chocolate cream pie recipe:
Ingredient Notes
Chocolate: This chocolate pie recipe uses chocolate in two ways:
- Solid Chocolate: I use dark chocolate wafers or a solid dark chocolate bar for a nice, thick, sliceable chocolate custard filling.
- Cocoa powder: You can choose between regular or dark chocolate cocoa powder.
You can customize the chocolate to your taste - dark (bittersweet), semisweet, milk chocolate, or any combination of these that you like. Use bittersweet chocolate (60 to 70% cacao) for an intensely chocolatey pie that's not overly sweet. Semisweet makes a classic family-friendly pie, while milk chocolate creates a sweeter, softer chocolate flavor.
And don't forget to make some chocolate shavings to garnish the top of the pie!
Espresso powder: Using espresso powder enhances the chocolate for a richer flavor. It's optional, but I wouldn't skip it!
Graham cracker crust: Making a no-bake graham cracker crust allows you to keep the oven turned off when making this pie.
See the recipe card for a full list of ingredients and measurements.
Pie crust options
You're not limited to graham crackers for the pie crust!
You can use cookie crumbs using the same recipe for a graham cracker crust, especially chocolate cookie crumbs or shortbread crumbs. If you don't have any on hand, make some! Other items you can use in place of graham crackers are saltines, crushed pretzels, or potato chips.
Or, go with the more traditional pastry pie crust. For a mini pie, make a half single pie crust recipe of my flaky all-butter pie crust (using a 6 : 4 : 2 recipe ratio of flour, butter, and water, by weight) or use a store-bought pie crust. For a full-sized pie, use the 9 : 6 : 3 recipe ratio for a single crust pie Either way, be sure to blind-bake the pie crust and let it fully cool before filling it.
How to make chocolate cream pie
Step 1: Prepare the graham cracker crust
Prepare a half recipe of the no-bake graham cracker crust and press into a 7-inch pie pan (a pastry dough tart tamper can help this process). Chill the crust in the freezer for 15 minutes to set the melted butter after pressing it into the pan.
Step 2: Prepare the chocolate custard
Place the chopped chocolate, butter, and vanilla extract in a small mixing bowl and set aside (photo 1).
Whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt (photo 2).
Add ¼ cup (60 grams) of the heavy cream, whisking until the mixture is smooth, then whisk in the egg yolks (photo 3).
Place the saucepan on the stove on medium heat. Gradually add the remaining cream and milk, then bring mixture to a low boil, stirring constantly, about 4 to 5 minutes (photo 4).
The custard mixture will thicken quickly towards the end of the cooking time
Cook for 1 minute more to ensure the custard is fully done. The finished custard's temperature will be around 200°F when read on a digital thermometer (photo 5).
Step 3: Add the chopped chocolate
Remove the pan from the heat and immediately pour the custard over the reserved chopped chocolate mixture. Whisk until the chocolate is melted and the mixture is smooth (photo 6).
Strain the custard through a fine mesh strainer into a clean bowl to remove any lumps or bits of scrambled eggs (photo 7).
Cover the bowl with plastic wrap pressed onto the surface of the custard (this keeps a skin from forming). Chill the custard for at least two hours.
Don't skip straining the custard
Even if your custard looks perfectly smooth, straining removes any lumps tiny bits of cooked egg for an ultra-silky filling.
Step 4: Assemble the pie
Transfer the cold chocolate pudding filling into the graham cracker crust. Smooth the top of the pie with a small offset spatula (photo 8).
Keep the pie chilled
For the cleanest slices and best texture, keep the pie chilled (overnight is best) until you're ready to serve it.
Step 5: Garnish the pie
How you choose to serve the pie is totally up to you. You can serve it plain (photo 9), but I prefer some lightly sweetened whipped cream and a few chocolate shavings or a sprinkle of cocoa powder for garnish.
Spoon or pipe whipped cream on top of the entire pie, or put a dollop on each individual slice. The latter makes it easier to store in the refrigerator, especially if you're not planning on serving the entire pie at once.
Storage Instructions
Wrap the ungarnished chocolate pie with plastic wrap and refrigerate. It will keep for 2 to 4 days.
Yield Notes
This pie is rich, so even small slices are satisfying. It's perfect for two people to enjoy over a couple of days or for serving 6 to 8 guests after a larger meal.
If desired, you can also divide the filling among small tart pans or dessert glasses for individual servings.
Troubleshooting Tips
Here are some issues you might encounter when making a homemade chocolate cream pie without condensed milk:
- Pie filling won't set: The custard probably wasn't cooked quite long enough. It should bubble thickly for about one minute before removing it from the heat
- Custard is lumpy: Whisk constantly while cooking, then strain the finished custard through a fine-mesh sieve to remove any lumps or bits of scrambled egg
- Crust crumbles when sliced: Press the crust mixture firmly into the pan and chill it well before adding the filling
- A skin forms on the custard: Press plastic wrap directly onto the surface before cooling the custard
- Filling seems too soft after chilling: Chill the filling for at least 4 hours (overnight is even better)
- Whipped cream deflates: Top the pie with the whipped cream shortly before serving for the fluffiest topping
Questions asked and answered
Here are some questions that you might have...
With a chocolate cream pie, the fillings is a rich and dense chocolate custard. A chocolate silk pie has a filling with a lighter filling, more like chocolate mousse.
Sure! Just double the ingredient amounts and use a 9-inch pie pan. If you want a standard pastry pie shell, use the 9 : 6 : 3 recipe ratio for a single crust pie.
Sweetened condensed milk makes a faster filling, but homemade chocolate custard produces a richer chocolate flavor, a firmer sliceable texture, and lets you control the sweetness.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring chocolate to try
Recipe
No-Bake Chocolate Cream Pie (No Condensed Milk)
Equipment
Ingredients
For the crust
- ½ recipe graham cracker pie crust, see Recipe Notes
For the chocolate custard
- 4 ounces dark chocolate wafers, or solid dark chocolate, chopped (⅔ cup), see Recipe Notes
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 tablespoon cocoa powder, see Recipe Notes
- ½ teaspoon espresso powder, optional, see Recipe Notes
- ⅛ teaspoon kosher salt
- ½ cup heavy cream, divided
- 2 large egg yolks
- 1 cup milk
For the garnish
- whipped cream, lightly sweetened, for garnish
- dark chocolate shavings or cocoa powder
Instructions
- Make the crust: Prepare a half recipe of the no-bake graham cracker crust and press into a 7-inch pie pan and press into a 7-inch pie pan (a pastry dough tart tamper can help this process). Chill the crust in the freezer for 15 minutes to set the melted butter after pressing it into the pan.
- Make the chocolate custard: Place 4 ounces dark chocolate wafers, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract in a small mixing bowl and set aside.
- In a small saucepan, whisk together ⅓ cup granulated sugar, 1½ tablespoons cornstarch, 1 tablespoon cocoa powder, ½ teaspoon espresso powder, and ⅛ teaspoon kosher salt. Add ¼ cup (60 grams) of the heavy cream, whisking until the mixture is smooth, then whisk in the 2 large egg yolks.
- Place the saucepan on the stove on medium heat. Gradually add the remaining heavy cream and 1 cup milk, then bring mixture to a low boil, stirring constantly, about 4 to 5 minutes. The mixture will thicken quickly towards the end of the cooking time.
- Cook for 1 minute more to ensure the custard is fully done. The finished custard's temperature will be around 200 °F when read on a digital thermometer.
- Remove the pan from the heat and immediately pour the custard over the reserved chopped chocolate mixture. Whisk until the chocolate is melted and the mixture is smooth.
- Strain the custard through a fine mesh strainer into a clean bowl to remove any bits of scrambled eggs.
- Cover the bowl with plastic wrap pressed onto the surface of the custard (this keeps a skin from forming). Chill the custard for at least two hours.
- Assemble the pie: Transfer the cold filling into the graham cracker crust. Smooth the top of the pie with a small offset spatula.
- Keep the pie chilled until you're ready to serve it. To get the best slices, refrigerate the pie overnight.
- Garnish the pie: Spoon or pipe whipped cream on top of the entire pie, or put a dollop on each individual slice. The latter makes it easier to store in the refrigerator, especially if you're not planning on serving the entire pie at once.
- Top the whipped cream with chocolate shavings or a dusting of cocoa powder. Serve and enjoy!
- Storage instructions: Wrap the ungarnished pie with plastic wrap and refrigerate. It will keep for 2 to 4 days.
- Yield: This mini chocolate cream pie is rich, so you can get 6 to 8 small, yet satisfying, slices.
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