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Chocolate Cream Pie is the ultimate easy dessert for chocolate lovers! Made with instant chocolate pudding, a flaky pie crust, and fluffy whipped topping, this rich and creamy pie comes together with minimal effort and maximum flavor.
For more pudding mix desserts, try my Chocolate Pudding Pie with Graham Cracker Crust and Chocolate Banana Pudding Bars.
Why you’ll love this chocolate cream pie recipe!
Anytime I’m looking for an easy crowd-pleasing dessert, I turn to this chocolate cream pie recipe.
It’s rich, decadent, and so simple that it’s practically effortless. Best of all, it uses just a handful of ingredients and can even be made as a no-bake dessert when using a prepared crust.
- Easy to Make: Using instant pudding mix keeps this recipe simple and foolproof.
- Rich Chocolate Flavor: Every bite is packed with creamy chocolate goodness.
- Perfect Make-Ahead Dessert: This pie needs time to chill, making it ideal for parties and holidays.
- Minimal Ingredients: You only need a few simple grocery store staples to make this dessert.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Frozen pie crust: A frozen deep-dish pie crust makes this recipe quick and easy. Bake it according to package directions before filling.
- Cold milk: Whole milk creates the creamiest pudding filling. Two percent milk also works well.
- Instant chocolate pudding mix: The shortcut ingredient that creates a thick, rich chocolate filling in minutes.
- Frozen whipped topping: Cool Whip adds a light, fluffy texture and helps stabilize the filling.
- Mini chocolate chips: Add a little extra chocolate flavor and texture to the finished pie.
Variations
- Use a graham cracker crust instead of a traditional pie crust.
- Make an Oreo cookie crust for even more chocolate flavor.
- Add chopped chocolate bars or chocolate curls on top.
- Stir mini chocolate chips into the pudding mixture before filling the crust.
- Use chocolate fudge pudding mix for an even richer filling.
- Top with crushed Oreos, chocolate shavings, or chopped candy bars.
How to Make Chocolate Cream Pie
- Prepare the crust: Bake the frozen pie crust according to the package directions. Allow it to cool completely on a wire rack.
- Make the filling: In a large bowl, beat the cold milk and chocolate pudding mix on low speed for 2 minutes.
- Fold in the topping: Gently fold 1 cup of the whipped topping into the pudding mixture until combined.
- Fill the pie: Pour the chocolate filling into the cooled pie crust and spread evenly. Refrigerate the pie for at least 2 hours or until fully set. Spread the remaining whipped topping over the pie and sprinkle with mini chocolate chips.
Storage + Freezing
- To Store: Cover the pie loosely with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3 days.
- To Freeze: Freeze the pie uncovered until the topping is firm. Then wrap tightly with plastic wrap and foil. Freeze for up to 2 months.
- To Thaw: Transfer the pie to the refrigerator and thaw overnight before serving.
Frequently Asked Questions
Yes! This pie is actually better when made several hours ahead since it needs time to chill and set.
You can, but Cool Whip holds up longer in the refrigerator and is best if you plan to store leftovers.
Whole milk or 2% milk works best. Skim milk can create a thinner pudding consistency.
Yes. Simply use a prepared graham cracker or cookie crust for a completely no-bake dessert.
More Chocolate Recipes You’ll Love
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Chocolate Cream Pie
Ingredients
- 1 frozen pie crust
- 2 cups cold milk whole milk is best
- 2 (3.4-ounce) packages instant chocolate pudding mix
- 1 (8-ounce) tub frozen whipped topping (like Cool Whip) thawed, divided
- ¼ cup mini chocolate chips
Instructions
- Bake frozen pie crust as directed on the package and allow to cool on a rack while you prepare the pudding filling
- In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping. Pour into crust and chill for at least 2 hours before serving.
- Before serving, top with remaining whipped topping and chocolate chips.
Video
Notes
- Use whole milk for the creamiest pudding texture.
- Let the pie crust cool completely before adding the filling.
- Chill the pie for at least 2 hours before slicing.
- Fold the whipped topping gently to keep the filling light and fluffy.
- Use a deep-dish pie crust for the best fit.
This is a very tasty pie. Thank you for sharing your recipe. So glad my pie crusts came in a two pack so I can make another…👍
Thanks again
We love this quick and easy pie. Looking forward to it tonight but I bought cook and serve pudding!!!! Going to have to wait. 🥺 Thanks for the great recipe!
Question for ya! I accidentally bought regular chocolate pudding instead of instant. Can I still make it as directed?