Chocolate Cream Pie

Your New Back Pocket Dessert Recipe

Anytime I’m looking for an easy crowd-pleasing dessert, I turn to this instant pudding chocolate cream pie. It’s rich, it’s decadent, and it’s so simple, it’s practically effortless. (Bonus: It’s also a no-bake recipe if you use a prepared pie crust, so it’s great for summer!) What’s not to love?!

If you can’t get enough chocolate dessert recipes, you are in good company! I’ve got plenty to try: Chocolate Pudding Pie, Death by Chocolate, Texas Trash Pie, and Chocolate Cobbler are all easy desserts that will get everyone running to the table.

My Best Tips for Perfect Chocolate Cream Pie

As promised, this recipe is a cinch, but I’ve got some additional pointers to make sure it turns out perfect for you!

• Start with a good pie crust. I love using Pilsbury Frozen Deep Dish Pie crusts for this option because they always turn out perfect. It’s great for making Banoffee Pie too!
• Or switch up the crust. If you’d rather not use a frozen pie crust, you can use a prepared crust, refrigerated dough, make and bake your own Homemade Pie Crust, or use a graham cracker crust. I even think that an Oreo crust would be super good here, too! 
• Don’t use homemade whipped cream. The only way I’d use Whipped Cream for this recipe is if I added it right before serving and didn’t anticipate having leftovers. Cool Whip is stabilized, so it lasts in the fridge without deflating like homemade whipped cream does.
• Skip the skim milk. Use whole milk or 2% for this recipe. Skim milk tends to get watery in pudding. You need a higher fat content milk to get a creamy consistency.
• Be patient. Make certain that you chill the pie for at least 2 hours before serving for perfect slices of pie.

How to Store

Loosely cover your chocolate cream pie with plastic wrap or transfer smaller portions of leftovers to an airtight container. It will last for up to 3 days in the refrigerator.

If you’d like to freeze the pie, freeze it uncovered until the Cool Whip is solid, then wrap it tightly in a layer of plastic wrap, followed by a layer of foil. It will keep up to 2 months; thaw in the refrigerator before serving.