Chocolate Cream Pie is mind-blowing, a chocolate lover’s dream! So easy you won’t ever be tempted to get one from the grocery store again.
This chocolate cream pie recipe is an old family favorite like my Butterfinger Pie Recipe. Buttery, flaky crust with a lusciously creamy chocolate filling. Topped with a fresh whip cream topping is simply to die for! Perfect for both chocolate lovers and pie lovers!
Why this recipe works
This chocolate pie is perfect anytime of the year and for any occasion. We serve it during the holiday season and even for a Fourth of July bbq.
It’s basically a no-bake pie you’re only pre-baking the pie crust a bit. No egg yolks are used in the recipe you just need an electric mixer and some chill time.
Ingredients for this recipe
Ingredient Notes
Cream cheese: Make sure to use full-fat cream cheese
Pie crust: I used a premade pie crust but you can use your favorite homemade crust.
How to make this recipe
Step 1: Prepare your pie crust and bake as directed.
Step 2: Whip up the softened cream cheese in a large bowl.
Step 3: Add in your dry ingredients and mix until combined.
Step 4: Melt your butter and chocolate chips in the microwave.
Step 5: Pour the melted chocolate into the chocolate pie filling.
Step 6: Fold in the fresh whipped cream or store-bought cool whip. Pour the filling into the cooled pie crust.
Recipe Tips
1. Use pie weights or dried beans when baking your crust. It prevents the crust from forming air pockets and bubbling up.
2. Make sure your cream cheese is softened so there are no little bits of cream cheese.
3. I usually make my own whipped cream. But two containers of Cool Whip can also be used.
4. Let the pie set up for about 4 hours before serving.
Rich and Creamy Chocolate Cream Pie
Ingredients
Whipped Cream
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
Chocolate filling
- 4 tablespoons unsalted butter
- 4 ounces semi sweet chocolate chips
- 1 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 8 oz pkg cream cheese softened
- 3 cups prepared whipped cream the rest will go on top
- 1 9 ” deep dish pie crust
Instructions
-
Bake pie crust according to package directions. (Poke several holes in the crust with a fork or add dried beans or pie weights to the crust before baking and remove them after the crust has cooled.)
-
For the whipped topping: In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high until stiff peaks form about 5 minutes. chill until ready to use. (This should make 5-6 cups whipped cream)
-
In a large bowl using an electric mixer beat the softened cream cheese, cocoa powder, and powdered sugar until smooth. Set aside.
-
In a small bowl add the chocolate chips and butter, microwave for 30 seconds. Stir and microwave again for 15-second increments until melted.
-
Using the electric mixer mix in the melted chocolate, and 3 cups of the whipped cream into the cream cheese mixture until combined.
-
Spread chocolate filling into pie crust. Refrigerate for 4 hours. Spread the remaining whipped cream on top.
-
Garnish with chocolate shavings.
Make sure your cream cheese is softened so there are no little bits of cream cheese.
If you dont want to make your own whipped cream you can use two containers of store-bought cool whip.
Let the pie set up for about 4 hours before serving.
