This chocolate cream pie recipe is your next go-to dessert recipe for Thanksgiving, Christmas, or casual pie nights at home. It\u2019s our take on Marie Callender\u2019s Chocolate Cream Pie and it\u2019s deliciously tempting. Although we have frozen desserts, they can\u2019t beat easy homemade desserts that satisfy our chocolate pie fix.\r\n\r\nThis is the perfect treat to bring to a party or relish at home comfortably ! How can you say no to a pie with silky and creamy chocolate filling on a sweet chocolate cookie crumb crust topped with fresh whipped cream? The melted chocolate and mousse combo is a sure crowd pleaser!\r\n\r\nIf you feel like indulging in other flavors, we have other popular copycat pies and desserts recipes inspired by Marie Callender\u2019s that are definitely worth trying like our Sour Cream and Blueberry Pie Recipe and Lemon Cream Cheese Pie Recipe. Make the easiest chocolate cream pie recipe and make it a dessert staple at home, and in hangouts and parties. No one can say no to this heavenly chocolate cream pie!\r\n\r\n\n\n\tHow To Make Copycat Marie Callender's Chocolate Cream Pie Recipe\n\t\t\n\t\tMake this copycat Marie Callender's chocolate cream pie recipe and you'll never buy frozen desserts again! It has the rich and creamy chocolate filling on a cookie crumb crust that everyone loves.\t\n\t\n\t\tFor Crust:\u2153 cup chocolate wafer crumbs5 tbsp butter (melted)\u00bc cup sugarFor Filling:\u2154 cup sugar\u00bc cup cornstarch\u00bd tsp salt4 large egg yolks3 cups whole milk5 oz bittersweet chocolate (melted)2 oz unsweetened chocolate (melted)2 tbsp butter (softened)1 tsp vanillaFor Topping:\u00be cup heavy cream (chilled)1 tbsp sugar\t\n\t\n\t\tCrustPreheat your oven to 350 degrees F.Start making the crust by stirring the crumbs, butter and sugar together.On a large pie plate, press the mixture on the bottom and sides and bake for about 10 minutes until crisp.Let the crust cool on a rack.FillingStart making the filling by whisking together the sugar, cornstarch, salt and egg yolks in a large saucepan, then pour in the milk, whisking as you go.Boil the filling over medium heat, whisking all the while, then reduce heat and simmer, and whisk for one more minute.Pour and press the filling through a fine-mesh sieve into a bowl, then whisk in the chocolates, butter, and vanilla.Cover the filling\u2019s surface with buttered wax paper and cool it in the fridge for around 2 hours.Spoon the filling into the crust, loosely cover the pie, and chill it for 6 hours.ToppingMake the cream topping just before serving by beating cream with sugar in a bowl using an electric mixer until it holds stiff peaks, then spoon over the pie in even layers.