This easy Chocolate Cream Pie can be made quickly with store-bought ingredients (frozen pie crust, instant pudding, and Cool Whip) or prepared entirely from scratch. Below are clear instructions for a bakery-style pie: a flaky pastry crust filled with creamy chocolate pudding folded with sweetened whipped cream and finished with chocolate shavings.
Easy as pie!
I used to make these chocolate cream pies in a bakery. They come together fast and always taste rich and indulgent. If you use pre-made components, this is one of the quickest pies you can assemble. It’s a chocolate lover’s favorite and a hit at holidays because it disappears quickly.
Chocolate Cream Pie vs. Chocolate Pudding Pie
They’re similar, but not identical. A traditional Chocolate Cream Pie has whipped cream folded into the chocolate filling, which lightens the texture and creates a creamier, mousse-like consistency. Many recipes simply spoon pudding into a crust and top it with whipped cream; that’s tasty, but folding whipped cream into the filling defines a true Chocolate Cream Pie.
Chocolate Cream Pie — Two Ways
You can make this pie entirely from convenience products, entirely from scratch, or combine the two. Below you’ll find the essentials and straightforward steps for either approach.
For this recipe you will need:
- Pie crust – Homemade or store-bought frozen crust. If using a frozen crust, follow the package directions for blind baking. For a homemade all-butter crust, the basic ingredients are flour, salt, butter, and ice-cold water.
- Chocolate pudding – Use a homemade pudding recipe or a large box of instant chocolate pudding. If using instant pudding, mix it with less milk than the package calls for (about 1 cup less) so the pudding is thicker before folding in whipped cream.
- Sweetened whipped cream or Cool Whip – Homemade whipped cream is made by whipping heavy cream with powdered sugar to stiff peaks. An 8-ounce tub of thawed Cool Whip works as a convenient substitute.
- Chocolate shavings or curls – Optional garnish. Use a vegetable peeler on a chocolate bar for quick shavings, or make curls for a fancier finish.
For the pie crust
Because the filling is soft, blind-bake the crust. For a store-bought frozen shell, follow package instructions. For a homemade crust:
- Make the dough, chill it, then roll into a 9-inch pie dish. Trim and crimp the edges and prick the bottom and sides with a fork.
- Line the shell with parchment and fill with pie weights or dry beans to keep the crust from shrinking.
- Bake at 350°F for about 20 minutes, remove the parchment and weights, then bake an additional 12–15 minutes until golden. Cool completely before filling.
For the filling
If making homemade chocolate pudding, prepare it in advance so it chills completely. For instant pudding, mix the large box of instant chocolate pudding with cold milk, using less milk than the package directs so the mixture is thick. Set aside to thicken.
Whip heavy cream with powdered sugar to stiff peaks for homemade whipped cream, or thaw an 8-ounce container of Cool Whip if you prefer the convenience option.
To assemble
Gently fold half of the whipped cream into the chocolate pudding until combined and airy. Spoon the chocolate filling into the cooled baked crust and smooth the top with a spatula. Spread the remaining whipped cream over the chocolate layer and finish with chocolate shavings, curls, or mini chocolate chips.
Serving and storing
If you used instant pudding, the pie can be sliced and served immediately after assembly. If using homemade pudding, refrigerate the assembled pie for at least 4 hours to set fully. Store the pie covered in the refrigerator for up to 5 days.
To freeze: omit delicate chocolate shavings, press plastic wrap directly onto the whipped cream, then wrap with foil or place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.
More holiday pies
- Apple Pie Recipe
- Cherry Crumb Pie
- Blueberry Cream Cheese Pie
- Key Lime Pie
- Frozen Berry Pie
- Jello Coconut Cream Pie
- Lemon Cream Cheese Pie
- Razzleberry Pie
- Blueberry Pie with frozen blueberries
- Cranberry Apple Pie
- Caramel Banana Cream Pie
- Lemon Key Lime Pie
- Raspberry Pie
Chocolate Cream Pie
Ingredients
Pie Crust (or use 1 frozen pie crust)
- 1 1/4 cups all-purpose flour (150 g)
- 1/2 tsp salt
- 1/2 cup unsalted butter (1 stick, 113 g)
- 1/4 cup + ice cold water (59 ml)
Chocolate Pudding
- Large box instant chocolate pudding & pie mix (about 5.85 oz / 166 g)
- 1 1/2 cups cold milk (355 ml) — use slightly less than package directions for a thicker pudding
Whipped Cream (or use one 8 oz tub Cool Whip)
- 1 1/2 cups heavy cream (355 ml)
- 6 Tbsp powdered sugar
- Chocolate bar for shavings or mini chocolate chips
Equipment
- 9-inch pie pan
- Rolling pin
- Spatula
- Mixing bowls and whisk or mixer
Instructions
Pie crust:
- Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice-cold water a tablespoon at a time until a dough forms. Flatten into a disc, wrap, and chill 15–30 minutes.
- Roll the dough on a floured surface to about 1/4″ thick. Fit into a 9-inch pie pan, trim and crimp the edges. Prick the bottom and sides with a fork.
- Line with parchment and fill with pie weights or dry beans. Bake at 350°F for 20 minutes, remove weights and parchment, then bake 12–15 minutes more until golden. Cool completely.
Chocolate pudding:
- Whisk the instant pudding mix with cold milk (use slightly less milk for a thicker set). Set aside to thicken.
Whipped cream:
- Beat heavy cream and powdered sugar to stiff peaks, or use a thawed 8-ounce tub of Cool Whip.
Assembly:
- Fold half of the whipped cream into the chocolate pudding until light and even.
- Spread the filling into the cooled crust. Top with the remaining whipped cream.
- Decorate with chocolate shavings or mini chips. Serve immediately or chill 30–60 minutes. If using homemade pudding, chill for 4+ hours to set before serving.
Notes
- For frozen pie crusts, blind-bake according to package instructions.
- If using homemade chocolate pudding, refrigerate the assembled pie for several hours to firm up.
- For chocolate curls, use a vegetable peeler on a chilled chocolate bar for easy shavings.
- Thaw frozen Cool Whip overnight in the refrigerator before using.
Nutrition
*Originally published 9/7/12.