Best Easy Chocolate Cream Pie Recipe

In a medium saucepan over medium heat, whisk together sugar, cornstarch, and salt. Gradually pour in whole milk while whisking constantly until smooth and no lumps remain.

Bring the mixture to a simmer over medium heat, whisking frequently. Once it thickens and begins to bubble, cook for 1 more minute at medium-low heat to fully activate the cornstarch.

In a separate bowl, lightly whisk the egg yolks. Temper the yolks by slowly pouring in 1/2 cup of the hot milk mixture, whisking the yolks the entire time. Return the tempered yolks to the saucepan.

Reduce the heat to low and cook for an additional minute, stirring continuously. Remove from heat and stir in chocolate chips, unsalted butter, and vanilla extract until the chocolate and butter are fully melted and the custard is glossy and smooth.

Pour the filling into the prepared chocolate cookie pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or until fully set.

Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Slice and serve cold for the best creamy texture.