Easy Chocolate Cream Pie
A dreamy cloud of chocolate filling nestled in a graham cracker crust make this Easy Chocolate Cream Pie an unforgettable dessert! Your first bite of this luscious dessert will make you swoon. Guaranteed. Once it’s gone, your family will be begging you to make it again! It’s just that tasty.
Made from scratch with my Cool Whip substitution, this Chocolate Pie Recipe is suitable for any occasion, from a dinner party to a casual summer gathering. But make it even easier by using a tub of whipped topping!
Why You Must Make
- We had company over for dinner one weekend last month, and that always calls for a special dessert. Chocolate seems to be universally loved so I filled a graham cracker crust with a no-bake filling of cream cheese, powdered sugar, semi-sweet chocolate, and cream. To say they were swooning is an understatement.
- The combination of the silky, rich chocolate filling and the sweet, buttery graham cracker crust can’t be beat.
- Plus, it’s even easier to make if you skip the homemade graham cracker crust and purchase a ready-made crust. And if you’re not opposed to Cool-Whip, it’s a simple substitute for the cream cheese and whipped cream combo in the recipe, but I recommend trying my filling first!
- PRO-Tip: Chill this chocolate pie for 4 hours or more to allow it to firm up for easier slicing.
- Buy or make chocolate curls to garnish. My method can be found on this post for Triple Chocolate Cheesecake.
- I used The Pampered Chef Easy Accent® Decorator (Amazon affiliate link) to make my whipped cream stars. Makes piping a no-brainer and turns a homey recipe into a masterpiece!
- I try not to ever use Cool Whip as all the artificial ingredients give me a headache. Instead, use the Homemade Cool Whip Recipe which is listed in the recipe. Of course, if you love Cool Whip, it’s a super easy substitute.
- Using a ready-made graham cracker crust from the grocery store is always an option if you’re short on time. But I prefer the taste of a homemade crust.
- If you take that shortcut, drop the pre-made crust into a ceramic pie plate to help camouflage the foil pie plate.
Frequently Asked Questions
1. If needed, prebake pie shell according to package directions.
2. Make the filling and pour into the cooled crust.
3. Chill, then garnish as desired.
Recipes will vary as some use pudding, some use Cool Whip, and some use real whipping cream. To make this filling, chocolate is melted with cream then cooled so it won’t seize up when it’s mixed into the cool, sweetened cream cheese mixture or storebought whipped topping.
A chocolate cream pie will freeze nicely for 2-3 months as long as it’s wrapped well so that it’s airtight. My rule of thumb is that if you see a similar version in the frozen foods section, it most likely is freezable.
To defrost, place it in the refrigerator overnight or allow 6-8 hours before you want to indulge. Wait to add any garnishes until after you defrost.
It will stay fresh for 3-4 days covered loosely with plastic wrap.
More Pie Recipes You’ll Love:
- Homemade Baker’s Square French Silk Pie from Amanda’s Cookin’
- S’mores Pie
- Coconut Crusted Chocolate Ganache Pie
- Triple Chocolate Layer Pie
- Best Apple Pie Recipe
- More of the Best Pie Recipes
- 1 graham cracker crust (homemade version in notes)
- 8 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups dark chocolate chips
- 1/3 cup heavy cream
Cool Whip Substitute:
- 4 ounces cream cheese at room temperature
- 1/3 cup powdered sugar
- 1 1/2 teaspoon vanilla
- 1 cup heavy cream, whipped
- To make a Cool Whip substitute, beat cream cheese with sugar and vanilla, then fold in whipped cream.
- If needed, prebake pie shell according to package directions.
- Melt chocolate and cream in the microwave gently and stir until smooth.
- In a mixer, beat cream cheese and powdered sugar. Add chocolate ganache and beat gently until combined.
- On low, beat in the cream cheese mixture (or Cool Whip if preferred).
- Pour filling into crust.
- Chill for 4 hours. Top with whipped cream and chocolate curls and serve!
To make your own graham cracker crust: with 1 1/2 cups graham cracker crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter. Mix and pat in pie plate. Bake at 350º for 8 minutes and cool before filling)
The Cool Whip replacement will make a tastier pie, but using 8 ounces of Cool Whip is a quick substitution if you're short on time.
*if you use Cool Whip in your pie, you will not need the last 4 ingredients in the recipe since those are for a Cool Whip substitute.
Serving Size:1 slice
Amount Per Serving: Calories: 617Total Fat: 44gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 90mgSodium: 260mgCarbohydrates: 49gFiber: 3gSugar: 33gProtein: 6g
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