How to Make Chocolate Pie

You must learn how to make chocolate pie if you like desserts. People from all around the world love the flavor of chocolate. Pie making is mainly American cuisine. Even here in the United States sadly I have seen this art diminish over the years. When you combine the wonderful flavor of chocolate in a creamy filling poured into a delicious crust, there is no dessert like it.

When I learned how to make chocolate pie, I learned using a chocolate filling. I thought all chocolate pies had to have chocolate filling. Although this is very often true, chocolate pies can be made with chocolate and other pie crusts, layered with other flavors, have a filling of other flavors as well as chocolate and topped with many different ingredients. This is not to mention the many delicious ingredients added to make these luscious pies.

How to Make Chocolate PieHow to Make Chocolate Pie

When I first learned how to make chocolate pie, it was a meringue recipe. For many years this creamy chocolate custard pie has been a favorite of mine as well as my family. I use a plain pastry crust for it but you could also use any kind of cookie crust, graham cracker, meringue or others. Sometimes you will come across recipes using brownie mixture or cake mixture for the crust which can taste good also.

The filling (or fillings if layering) is important for the flavor and texture of the pie. Like my chocolate meringue pie, many recipes use a creamy chocolate custard filling. Occasionally this will be baked in the crust in the oven. More often this type will be cooked on the stove top and poured into a baked pie crust. Many of the chocolate pie fillings with contain wonderful ingredients like cream cheese, sour cream and heavy creams. These help to make the pie really creamy and good. Most of the recipes will contain eggs, often quite a few. The eggs, especially the yolks not only enrich the flavor and creaminess but help to thicken the mixture.

When you learn how to make chocolate pie, you will find toppings usually add the finishing touch. Besides meringue, like my first chocolate pie, you will find recipes for topping with whipped cream or whipped dessert topping. Sometimes the topping can be as simple as crushed cracker crumbs or crushed nuts. Of course, I always recommend using your imagination and garnishing to suit the occasion.

NOTE: Almost all chocolate pies will need to be refrigerated after cooling to room temperature.


If you are learning how to make chocolate pie, here is a simple pie crust for your convenience.

  • 1 Cup flour
  • ½ Teaspoon salt
  • 1/3 Cup solid shortening
  • 2 to 4 Tablespoons cold water

Combine flour and salt in mixing bowl; cut in shortening until crumbly.

Add water 1 tablespoon at a time until soft dough forms; roll 1 ½ inches larger than pie plate.

Trim excess dough off and crimp edges.


Everyone love learning how to make chocolate pie with peanut butter.


  • ¾ Cup flour
  • ¼ Cup sugar
  • 3 Tablespoons cocoa powder
  • 1/3 Cup peanut butter
  • 3 Tablespoons solid shortening
  • 3 Tablespoons water


  • 1 Package (8 ounces) softened cream cheese
  • 1 ½ cups cold milk
  • 1 Package (4 serving) instant chocolate pudding
  • ½ Cup whipped topping thawed


  • 1 1/3 Cups frozen whipped topping thawed
  • ½ Cup crushed peanut brittle

Preheat oven to 350F degrees.

TO MAKE CRUST combine and blend in small bowl all crust ingredients on low speed of mixer until dough forms.

Press mixture in 9 inch pie plate with floured fingers; flute edges and prick bottom with fork.

Bake 12 to 15 minutes until set; cool completely.

TO MAKE FILLING beat cream cheese until smooth in a large bowl.

Gradually add milk beating until well blended; add pudding mix and blend on low speed about 30 seconds.

Fold in ½ cup whipped topping; pour into cooled crust and refrigerate 8 hours.

FOR TOPPING spread 1 1/3 cups of whipped topping over pie; sprinkle with crushed peanut brittle.

Store in refrigerator; serves 8.


  • 1 Pastry shell (9 inch) unbaked

Pie Filling

  • 1 ½ Cups sugar
  • 1 ½ Cups graham cracker crumbs
  • 1 ½ Cups coconut
  • 1 ½ Cups chopped pecans
  • ½ Cup chocolate chips
  • 7 Egg whites

Preheat oven to 350F degrees.

Combine all pie filling ingredients and blend well; dump into unbaked pie shell.

Bake for 30 minutes; cool completely before serving.

6-8 Servings.


When learning how to make chocolate pies from Italy you will find mascarpone cheese in many of the recipes.

  • 2 Package (8 ounces) softened cream cheese
  • ½ Cup sugar
  • ½ Cup mascarpone cheese
  • ¼ cup sour cream
  • 1 Teaspoon lemon juice
  • 1 Teaspoon vanilla
  • 2 Beaten eggs
  • 1 Chocolate pie crust (9 inch)


  • ½ Cup semi sweet chocolate chips
  • 1/3 cup heavy whipping cream
  • ½ Teaspoon vanilla
  • Chopped toasted hazelnuts for garnish

Preheat oven to 350F degrees.

Beat cream cheese and sugar in a large bowl until creamy.

Add to bowl and beat in mascarpone cheese, sour cream, lemon juice and vanilla.

Add eggs and beat on low speed just until blended; pour into crust and place on a baking sheet.

Bake pie for 30 to 35 minutes until center is almost set; cool for 1 hour.

TO MAKE TOPPING place chocolate chips in a small bowl; in small saucepan bring cream JUST to a boil.

Pour hot cream over the chips whisking until chips melt and mixture is smooth.

Stir in vanilla; cool to room temperature or until mixture thickens to spreading consistency.

Spread mixture over the pie; sprinkle with chopped nuts and refrigerate overnight.


Chocolate Meringue Pie RecipeChocolate Meringue Pie Recipe

When I learned how to make chocolate pies this recipe was among my first.

  • 2 ¼ Cups sugar
  • 4 ½ Tablespoons cornstarch
  • ¾ Cup cocoa powder
  • ¾ Teaspoon salt
  • 4 Cups milk
  • 4 Egg yolks
  • 1 ½ Tablespoons butter
  • 2 ¼ Teaspoons vanilla
  • 1 Baked pie crust (9 inches)


  • 4 to 5 egg whites (room temperature)
  • ½ Teaspoon cream of tartar
  • 4 Tablespoons sugar
  • ½ Teaspoon vanilla

Preheat oven to 350F degrees.

In a small bowl whisk egg yolks until blended; set aside.

Place in a small dish the butter and vanilla; set aside.

Combine sugar, cornstarch, cocoa powder and salt in a large saucepan.

Gradually stir milk into the saucepan mixture.

Cook milk mixture over medium heat stirring constantly until thickened; boil for 1 minute longer.

Set pan off heat and pour and whisk about a third of mixture into egg yolks; quickly pour back into pan.

Over medium heat, return mixture to a boil; boil 1 minute after boil.

Remove from heat; stir in vanilla and butter.

Pour hot mixture into baked pie shell; add meringue.

TO MAKE MERINGUE beat egg whites and cream of tartar until frothy.

Gradually add sugar while beating on high speed 1 tablespoon at a time.

Beat until stiff peaks for; beat in vanilla and spoon over pie filling spreading to touch the sides.

Bake until meringue is golden brown; cool completely and then refrigerate until cold.

Whole Chocolate Meringue Pie RecipeWhole Chocolate Meringue Pie Recipe


Learn how to make chocolate pies with German chocolate. This chocolate is not as rich.

  • 1 Unbaked pie shell (9 inches)
  • 1 Cup sugar
  • 1/3 cup butter
  • 1 Package (4 ounces) German sweet chocolate
  • ½ Cup canned evaporated milk
  • 1 Teaspoon vanilla
  • 4 Eggs
  • 1 Cup coconut
  • ½ Cup chopped pecans
  • Whipped cream OPTIONAL for garnish

Preheat oven to 350F degrees.

Combine sugar, butter and chocolate in a medium saucepan.

Heat mixture over low stirring constantly until butter and chocolate are melted.

Pour hot mixture into a heat proof bowl and cool 5 minutes.

Whisk the milk, vanilla and eggs into the chocolate mixture until well blended.

Sprinkle coconut and pecans over bottom of unbaked pie shell.

Slowly pour chocolate mixture over the coconut and pecans.

Bake for 35 to 45 minutes until center is set; cool completely and serve with whipped cream.

Serves 8 to 10.


  • 1 Baked pie shell
  • ¼ cup brown sugar
  • 3 Tablespoons cornstarch
  • ¼ Teaspoon salt
  • 1 ½ Cups milk
  • 6 Squares (1 ounce each) semi sweet chocolate chopped
  • 2 Teaspoons vanilla
  • 1 Cup miniature marshmallows
  • 1 Cup heavy whipping cream
  • ¼ Cup powdered sugar
  • ½ cup chopped pecans
  • Whipped cream for garnish
  • Pecan halves for garnish

Combine brown sugar, cornstarch and salt in medium saucepan; mix well.

Gradually stir in milk; cook and stir constantly over medium heat until mixture boils and thickens.

Remove from heat; stir in chocolate and vanilla until mixture is smooth.

Cool 5 minutes and stir in marshmallows; refrigerate until cool and thick.

Beat whipping cream until frothy; add powdered sugar beating to stiff peaks.

Fold whipped cream into cooled chocolate mixture; stir in ½ cup pecans and pour into cooled pie crust.

Refrigerate pie for at least 2 hours or until firm; garnish with whipped cream and pecan halves.


Learn how to make chocolate pies with a rich mocha pie shell.

  • 1 Mocha pie shell (Recipe below)
  • 1 Square (1 ounce) unsweetened chocolate
  • ½ Cup softened butter
  • ¾ Cup brown sugar
  • 2 Teaspoons instant coffee powder
  • 2 Eggs
  • 2 Cups heavy whipping cream
  • ½ Cup sifted powdered sugar
  • 1 ½ Tablespoons instant coffee powder
  • ½ Square grated semi sweet chocolate

Prepare mocha pie shell (Below); set aside.

Place 1 square chocolate in top of double boiler with boiling water; REDUCE heat to low.

Let chocolate melt completely; let cool.

Cream butter on medium speed of mixer; gradually add brown sugar and beat until blended.

Stir in melted chocolate and 2 teaspoons coffee powder; add eggs one at a time beating well after each addition.

Pour filling into cooled pastry shell; refrigerate 6-8 hours.

About 2 hours before serving combine whipping cream, powdered sugar and 1 ½ tablespoons coffee powder in chilled bowl.

Beat until stiff peaks form; spread over chilled pie filling and garnish with grated chocolate.

Refrigerate pie.


  • ½ Package (11 ounce) piecrust mix
  • 1 Square (1 ounces) grated unsweetened chocolate
  • ¾ Cup finely chopped walnuts
  • ¼ cup brown sugar
  • 1 Tablespoon water
  • 1 Teaspoon vanilla

Preheat oven to 375F degrees,

Combine pie crust and chocolate with a fork in a medium bowl; stir in walnuts and sugar,

Combine water and vanilla; sprinkle over crust mixture and mix with fork until dough forms a ball.

Line 9 inch pie plate with foil; place a circle of wax paper over the foil in bottom of pie plate.

Press pastry dough evenly into pie plate; bake for 15 minutes and cool completely.

Invert pie crust onto a pie plate 8 ½ inches in size; remove foil and wax paper and return to original pie plate.


Learning how to make chocolate pies with bananas is a favorite of everyone. It is an unbeatable combination.

  • 1 Baked pastry shell
  • ¼ Cup softened butter
  • 1 Package (3 ounces) softened cream cheese
  • 1 ½ Cups sifted powdered sugar
  • ¼ cup whipping cream
  • ½ Teaspoon vanilla
  • 3 Sliced bananas
  • 1 Can (6 ounces) pineapple juice
  • ½ Cup chopped toasted pecans
  • 2 Squares (1 ounce each) semi sweet chocolate chips
  • 1 Cup whipping cream
  • 3 Tablespoons powdered sugar

Beat butter and cream cheese until creamy.

Gradually add to cream mixture 1 ½ cups powdered sugar alternately with ¼ cup whipping cream.

Stir in vanilla; set filling aside.

Toss banana slices in pineapple juice; drain; pat slices dry with paper towels.

Spoon half of filling into baked pastry shell; arrange banana slices over filling.

Top bananas with remaining filling; sprinkle with pecans and set pie aside.

Over low heat melt chocolate in a heavy saucepan; spoon into a heavy zip lock plastic bag.

Snip a small hold in corner of bag; drizzle chocolate over pecans and filling.

Beat whipping cream on high speed gradually adding 3 tablespoons of powdered sugar; beat until stiff peaks form.

With pastry bag and tip pipe dollops of whipped cream around outside edge of pie; refrigerate pie. 


Learn how to make chocolate pies with an easy graham cracker crust.

  • 17 Marshmallows (regular)
  • ¼ Pound butter
  • 6 Hershey bars (regular size; with or without almonds)        
  • ½ Pint whipped cream
  • 1 Graham cracker crust

Melt marshmallows in top of double boiler with butter; add Hershey bars.

Melt bars and stir well; cool to warm and fold in whipped cream.        

Turn into crust; chill several hours before serving.