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Chocolate Cream Pie is an easy no bake pie with three layers of creamy chocolate pudding & freshly whipped cream inside a chocolate cookie crust. Only 4 ingredients needed! Don't forget to garnish with chocolate curls and chocolate bar pieces!
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Chocolate Cream Pie

Chocolate Cream Pie is an easy no bake pie with three layers of creamy chocolate pudding & freshly whipped cream inside a chocolate cookie crust. Only 4 ingredients needed! Don't forget to garnish with chocolate curls and chocolate bar pieces!
Course Dessert
Cuisine American
Keyword chocolate cream pie, no bake chocolate cream pie
Prep Time 10 minutes
Fridge Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 people
Calories 274kcal
Author Jessica

Ingredients

  • 1 (6 oz) store-bought chocolate crumb crust (like Oreo crust or chocolate graham cracker crust)
  • 2 boxes (3.4 oz each) instant chocolate pudding mix
  • 2 cups half & half
  • 1 tub (8 oz) Cool Whip thawed

Fresh Whipped Cream (optional to use instead of Cool Whip)

  • cups heavy whipping cream
  • cup powdered sugar

Instructions

  • Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until combined well. Let it sit for about 3-5 minutes so it can thicken up.
  • Spread 1 ½ cups of the chocolate pudding into the bottom of the chocolate cookie crust.
  • To the remaining chocolate pudding add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
  • Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
  • Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up. 
  • When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
  • Store leftovers in the fridge for 3-4 days.

To make pie with fresh whipped cream

  • Add the heavy whipping cream and powdered sugar into a mixing bowl. Beat together on low speed, and gradually increase speed as needed, until stiff peaks form. This takes about 5 minutes.
    Use the fresh whipped cream in place of the Cool Whip in the recipe. Add half of it to the remaining pudding. And then spread the other half on top of the pie for the 3rd layer.
    * I like to save the whipped cream (the 3rd layer) in the fridge and then use a piping bag to pipe it on top so it looks pretty. This is totally optional. For an easy way, just spread it on top of the pie and let it refrigerate as called for in the recipe.

Notes

Do not use the Cool Whip and the freshly whipped cream. The whipped cream ingredients are there only if you want to replace the Cool Whip in the recipe. Use one or the other. 
I like to use the freshly whipped cream option when I make this pie and save the last of it (the 3rd layer that goes on top) in the fridge. When I am ready to serve the pie I use a piping bag and a #1 tip to pipe the whipped cream on top of the pie. I then garnish with chocolate curls and chocolate bars as pictured in the recipe post. 
Milk : Please use the half and half for best results. The next best thing to use would be whole milk. It's important to have the fat from the milk to help the pie thicken up really well and set. 
Nutrition Information : The calories listed are for one slice using the Cool Whip in the recipe. If you use Heavy cream + Powdered Sugar the calories increase to 406 for one slice. 

Nutrition

Calories: 274kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 497mg | Potassium: 194mg | Fiber: 1g | Sugar: 30g | Vitamin A: 148IU | Calcium: 102mg | Iron: 1mg