Name: Slow Cooker Chocolate Cream Pie recipe
Prep time: 10 min
Cook time: 2 h
Total time: 5 h 10 min
Yield: 10
Cuisine: American
Ingredients: 3 cups whole milk; ¾ cup granulated sugar; ⅓ cup unsweetened cocoa powder; ¼ cup cornstarch; ¼ teaspoon salt; 4 large egg yolks, lightly beaten; 4 oz semi-sweet chocolate, finely chopped; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; 1 pre-baked 9-inch Oreo or graham cracker pie crust (store-bought or homemade); 1½ cups heavy whipping cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; Chocolate shavings or curls, for garnish

This Slow Cooker Chocolate Cream Pie features a silky, homemade chocolate custard cooked gently in your crockpot for effortless richness. Poured into a crisp cookie crust and crowned with fluffy whipped cream and chocolate shavings, it’s an indulgent, no-fuss dessert that delivers classic cream pie decadence with minimal effort.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Slow Cooker Chocolate Cream Pie because it transforms the traditional stovetop custard method into a set-it-and-forget-it wonder. The slow cooker gently cooks the chocolate filling to perfect creaminess without scorching or constant stirring, resulting in an ultra-smooth, deeply chocolatey texture that rivals bakery versions.

It’s incredibly forgiving for beginners yet impressive enough for special occasions. The contrast of the crunchy crust, luscious filling, and light whipped topping creates pure bliss in every bite. Plus, it frees up your stovetop and oven—ideal for holidays or hot days—and the make-ahead nature means less last-minute stress. Chocolate lovers will adore the intense yet balanced cocoa flavor that isn’t overly sweet.

Yield: 10 servings

Slow Cooker Chocolate Cream Pie recipe

Creamy slow cooker chocolate custard in a cookie crust, topped with whipped cream—easy, rich, and irresistible.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 3 hours

Total Time 5 hours 10 minutes

Ingredients

For the chocolate custard filling:

3 cups whole milk
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks, lightly beaten
4 oz semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract

For the crust and topping:

1 pre-baked 9-inch Oreo or graham cracker pie crust (store-bought or homemade)
1½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or curls, for garnish

Instructions

Get everything ready and cozy — Grab your slow cooker and give yourself a little high-five because this dessert is about to be ridiculously easy. In a medium bowl, whisk together the sugar, cocoa powder, cornstarch, and salt until they’re best friends with no lumps.
Wake up the flavors — Slowly pour in about 1 cup of the milk while whisking constantly to create a smooth slurry—this prevents any pesky lumps from sneaking in later.
Bring it all together — Whisk in the remaining milk and the beaten egg yolks until everything looks silky and uniform. Pour this gorgeous chocolate mixture straight into your slow cooker insert.
Let the magic happen — Cover and cook on LOW for 2 to 2½ hours. Stir gently once or twice (only if you’re feeling extra loving), until the mixture thickens to a pudding-like consistency that coats the back of a spoon. Be patient—it’s worth it!
Make it even dreamier — Turn off the slow cooker and stir in the chopped chocolate, butter, and vanilla extract. Keep stirring until everything melts into pure velvety bliss. Taste it (you deserve it) and smile.
Cool it down gently — Let the custard sit in the slow cooker for 15–20 minutes, stirring occasionally so a skin doesn’t form. Then carefully pour it into your prepared pie crust, smoothing the top with a spatula for that picture-perfect look.
Chill like a pro — Press plastic wrap directly onto the surface (to prevent a skin) and refrigerate for at least 6 hours or overnight. This is when the magic sets and it becomes sliceable heaven.
Whip up some clouds — In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Go slow at first, then crank it up—watch it transform into fluffy perfection!
Crown your masterpiece — Spread or pipe the whipped cream generously over the chilled pie. Use a vegetable peeler to create chocolate curls or shavings and scatter them on top for that wow factor.
Slice, serve, and bask in compliments — Cut into generous wedges and watch everyone’s faces light up. Serve cold and enjoy every creamy, chocolatey bite—you just made dessert magic!

Notes

The slow cooker method gives a smoother, more foolproof custard than stovetop versions since it heats gently. Don’t use HIGH heat or the eggs may curdle. If your custard seems too thin after cooking, whisk in an extra 1 tablespoon cornstarch slurry next time.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 535Total Fat 29gSaturated Fat 15gUnsaturated Fat 14gCholesterol 133mgSodium 222mgCarbohydrates 57gFiber 2gSugar 37gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Whisk the cornstarch slurry thoroughly to prevent lumps in the custard.
Use a 6-quart oval slow cooker for even cooking and easier removal.
Line the slow cooker insert with parchment or foil for easy lifting if desired.
Stir gently only once or twice during cooking to avoid breaking the emulsion.
Chill the pie for at least 6 hours (overnight is best) so the filling fully sets.
For cleaner slices, dip your knife in hot water and wipe between cuts.
Taste the custard before pouring into the crust and adjust sweetness if needed.
Avoid high heat settings to prevent curdling the eggs.

Ingredients Notes:

Use whole milk for the richest, creamiest custard—lower-fat options can make the texture too thin. Unsweetened cocoa powder delivers bold chocolate flavor without extra sweetness; Dutch-processed gives a smoother, darker result.

Cornstarch acts as the thickener instead of flour for a silkier finish. Egg yolks add luxurious richness and help the custard set properly—fresh, large eggs work best. Semi-sweet or dark chocolate chopped finely melts beautifully into the warm mixture for deeper flavor.

A pre-baked or store-bought Oreo/graham cracker crust provides perfect contrast to the soft filling. Heavy cream whips up light and stable for the topping—chill your bowl and beaters for maximum volume. Vanilla extract enhances all the flavors, so opt for pure extract over imitation.

Variations and Substitutions:

For a mocha twist, add 1–2 teaspoons instant espresso powder to the milk mixture. Make it gluten-free by using a gluten-free cookie crust and checking that your cocoa and cornstarch are certified gluten-free. Swap semi-sweet chocolate for milk chocolate if you prefer milder sweetness, or use bittersweet for intense dark chocolate flavor.

Try a graham cracker or shortbread crust instead of Oreo for a different crunch. For a dairy-free version, use full-fat coconut milk and dairy-free chocolate (the texture will be slightly different but still delicious). Add a pinch of cinnamon or cayenne for a Mexican chocolate vibe. Top with peanut butter whipped cream, crushed peppermint candies for holidays, or fresh berries for a lighter contrast.

Storage Options:

Store the assembled pie covered with plastic wrap or in an airtight container in the refrigerator for up to 3–4 days. The filling stays freshest when not pre-sliced. For longer storage, keep the unfilled custard in the fridge (in the crust or separate) for up to 4 days and add whipped topping just before serving. Freezing is not recommended as the custard can separate and become watery upon thawing.