Name: Copycat Marie Callender’s Chocolate Cream Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 10 h
Yield: 8
Cuisine: American
Ingredients: 1½ cups chocolate cookies; ¼ cup unsalted butter; 5 oz dark chocolate; 6 egg yolks; 1¼ cups milk; 1¼ cups heavy cream; ½ cup brown sugar; 3 tbsp cornstarch; 2 tbsp unsalted butter; 1 tsp vanilla extract; ½ tsp salt; 1 cup heavy cream; 2 tbsp powdered sugar; ¼ tsp vanilla extract; chocolate chips

Photos of Copycat Marie Callender’s Chocolate Cream Pie Recipe

This chocolate cream pie recipe is your next go-to dessert recipe for Thanksgiving, Christmas, or casual pie nights at home. It’s our take on Marie Callender’s Chocolate Cream Pie and it’s deliciously tempting. Although we have frozen desserts, they can’t beat easy homemade desserts that satisfy our chocolate pie fix.

This 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!

If you feel like indulging in other flavors, we have other popular copycat pies and desserts recipes inspired by Marie Callender’s 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!

How To Make Copycat Marie Callender's Chocolate Cream Pie

Make 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.

Prep: 20 mins

Chilling Time: 9 hrs

Cook: 40 mins

Total: 10 hrs

Makes:

Ingredients

For Crust:

1½ cups chocolate cookies, crushed, fillings removed before crushing
¼ cup unsalted butter

For Filling:

5 oz dark chocolate, shaved
6 egg yolks, large
1¼ cups milk
1¼ cups heavy cream
½ cup brown sugar
3 tbsp cornstarch
2 tbsp unsalted butter, cubed, chilled
1 tsp vanilla extract
½ tsp salt

For Whipped Cream:

1 cup heavy cream, chilled
2 tbsp powdered sugar
¼ tsp vanilla extract

For Garnish:

chocolate chips

Instructions

Crust

Combine the crushed chocolate cookies and melted butter in a mixing bowl. Mix until you achieve the texture of wet sand.
Press the crust along the bottom and the edges of the pie plate until completely covered.
Keep chilled until firm and ready to use for at least 1 hour.

Filling

In a mixing bowl, combine the sugar, cornstarch, salt, milk, and heavy cream. Whisk until the sugar and cornstarch has completely dissolved.
Pour into a sauce pot and bring this to a simmer, stirring constantly. It will slightly thicken.
Ladle roughly ½ cup of this mixture into a mixing bowl with the egg yolks. Whisk to combine, and pour this back into the pot of milk. Whisk until the custard thickens and reads 165 to 170 degrees F.
Strain the custard into a mixing bowl. Add the butter, vanilla extract, and shaved chocolate. Mix until the butter and chocolate have completely melted.
Cover the surface of the custard with cling film, then store in a chilled area for at least 2 hours. Covering the surface with cling film prevents the custard from forming a skin.
Spread the chilled custard evenly onto the prepared crust, and lightly tap to release any air bubbles.
Return the pie to the chiller and allow to firm up completely for at least 6 hours, but best if overnight.

Whipped Cream

Only prepare this before serving. In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract together, and whisk until stiff peaks form.
Put the mixture inside a piping bag with a pastry tip, then pipe the whipped cream on top of the pie. Alternatively, you can also spread the topping to cover the entire surface of the pie.
Sprinkle with chocolate chips, portion accordingly, and serve.

Nutrition

Sugar: 28g
:
Calcium: 138mg
Calories: 644kcal
Carbohydrates: 46g
Cholesterol: 266mg
Fat: 49g
Fiber: 3g
Iron: 3mg
Potassium: 308mg
Protein: 8g
Saturated Fat: 28g
Sodium: 347mg
Trans Fat: 1g
Vitamin A: 1516IU
Vitamin C: 1mg

Nutrition Disclaimer

Want to share your experience making this Copycat Marie Callender's Chocolate Cream Pie Recipe? Head over to the Baking and Desserts section of our forum and join the conversation!

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Commonly Asked Questions

Do I need to refrigerate my chocolate cream pie?

Keeping your chocolate cream pie at room temperature for more than 2 hours can make it go bad. To keep your cream pie at its best shape and quality, you can keep it in the fridge for 3 to 4 days while loosely covering it using aluminum foil or plastic wrap, until serving.

How do I thicken my cream filling?

If your cream filling is not thick enough to set you can add in starch thickeners like cornstarch and flour until you get your desired consistency. For our chocolate cream pie, we’re aiming for that rich, silky and creamy chocolate filling that works perfectly with our crust and cream topping.

Conclusion

A slice of this cake is creamy chocolate and mousse heaven, so prep and make it at home and the whole family won’t get enough of it! Serve it with other pies, top with chocolate curls, nuts, or meringue or make it a la mode! This delicious sweet treat is temptingly good and it’s the perfect classy dessert and comfort food. Spoil your family and friends with the best chocolate cream pie and they’ll never forget it!