Chocolate Cream Pie
A rich and silky chocolate pudding pie served in a flaky crust and topped with whipped cream. This indulgent dessert offers a perfect balance of sweetness and creaminess, ideal for any special occasion or craving.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 frozen 9-inch pie crust (baked and cooled)
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 2 cups cold milk
- 1/4 cup heavy whipping cream
- 1 cup thawed whipped topping (e.g., Cool Whip or homemade whipped cream)
Instructions
- Preheat oven to 375°F (190°C). Bake the frozen pie crust as per package instructions (10–12 minutes). Cool completely.
- In a medium bowl, whisk pudding mix and cold milk for 2 minutes until thickened.
- Add heavy whipping cream to the pudding. Beat with a mixer on medium speed for 2 minutes until light and fluffy.
- Spoon the pudding mixture into the cooled pie crust and smooth the top with a spatula.
- Spread the thawed whipped topping evenly over the filling.
- Chill the pie for at least 3 hours before serving.
- Slice with a sharp knife, wiping between cuts for clean slices.
Notes
Ensure the pie crust is fully cooled before adding the filling to avoid melting the pudding.
For a homemade touch, use chilled whipped cream instead of store-bought.
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
For a homemade touch, use chilled whipped cream instead of store-bought.
Store leftover pie in an airtight container in the refrigerator for up to 3 days.