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This chocolate cream pie is the easiest version you will ever make. Instant chocolate pudding, Cool Whip, and a baked pie crust come together in about 10 minutes of prep, with no custard to cook and no eggs to temper. It chills while you make dinner and slices clean every time.
Love pudding-mix desserts? Try my chocolate pudding pie with graham cracker crust, this no-bake chocolate peanut butter pie, and my chocolate banana pudding bars.
Why this easy chocolate cream pie works
Anytime I need a crowd-pleasing dessert, I turn to this pie. The crust is the only thing that bakes, which makes it an easy pick for a holiday table when the oven is already full.
- ✅ No custard to cook. Instant pudding thickens in 2 minutes with a mixer. Most chocolate cream pies start with a stovetop custard of egg yolks and cornstarch; this one skips all of it.
- ✅ Five ingredients. Pie crust, milk, pudding mix, whipped topping, mini chocolate chips. All grocery-store staples.
- ✅ Make-ahead by design. It needs at least 2 hours in the fridge, so make it the night before and the holiday morning is yours.
Readers agree. Autumn wrote: Followed the recipe exactly and the pie set up beautifully! Easy and delicious dessert! And Donise said: I’ve made this chocolate pie three times now and it is delicious. Hardest part is waiting until it is chilled.
Table of Contents
Ingredients
See the recipe card below this post for ingredient quantities and full instructions.
- Frozen deep-dish pie crust: Bake it according to the package directions and let it cool completely before filling. A regular-depth crust will overflow. Prefer homemade? Use my guide to how to make a perfect pie crust and blind bake it. A graham cracker or Oreo crust makes the whole pie no-bake.
- Cold milk, 2 cups: Yes, 2 cups for two boxes. That is half the milk the pudding box calls for, because you are making a thick pie filling, not a bowl of pudding. Whole milk sets firmest; 2% works. Skim makes a soft, thin filling.
- Instant chocolate pudding mix, two 3.4-ounce boxes: That is 6.8 ounces of mix total. It must say INSTANT on the box. Cook-and-serve pudding will not set with cold milk and leaves you with a liquid pie. One large 5.9-ounce box is close to the same amount and will give a slightly softer filling. For sugar-free, use two small boxes; the box is lighter because it has no sugar, but it thickens the same amount of milk.
- Frozen whipped topping, one 8-ounce tub: Thaw it in the fridge. An 8-ounce tub holds about 3 cups. One cup gets folded into the filling and the rest goes on top. Cool Whip holds its shape in the fridge for days, which is why it is the pick for a make-ahead pie.
- Mini chocolate chips: For the top. Chocolate curls, shaved chocolate, or crushed Oreos work too.
Variations
- Oreo crust: Swap the pastry crust for a prepared Oreo cookie crust for a double-chocolate, fully no-bake pie.
- Chocolate fudge pudding: Use chocolate fudge or dark chocolate instant pudding for a deeper flavor.
- Toffee chocolate pie: Reader Suzan stirs toffee bits into the filling and tops with more toffee and chocolate syrup.
- Chocolate chip filling: Fold the mini chips into the pudding before it goes in the crust instead of sprinkling them on top.
- Candy bar topping: Finish with chopped peanut butter cups, Heath bars, or a drizzle of hot fudge.
How to Make Chocolate Cream Pie
- Bake the crust: Bake the frozen pie crust according to the package directions. Cool it completely on a wire rack. A warm crust melts the filling.
- Make the filling: In a large bowl, beat the cold milk and both boxes of pudding mix on low speed for 2 minutes. It will be very thick, thicker than pudding. That is right.
- Fold in the topping: Gently fold 1 cup of the thawed whipped topping into the pudding until no streaks remain. Fold, do not beat, to keep it light.
- Fill, chill, and top: Spread the filling into the cooled crust and smooth the top. Refrigerate at least 2 hours, or overnight. Just before serving, spread the remaining whipped topping over the pie and sprinkle with mini chocolate chips.
Why didn’t my chocolate cream pie set?
This is the question I get most in the comments, and it almost always comes down to one of five things.
- Cook-and-serve pudding. It only thickens when heated. With cold milk it stays liquid, no matter how long it chills. Check the box for the word INSTANT.
- Too much milk. The box says 4 cups for two boxes; this pie uses 2 cups. More milk makes pudding, not pie filling.
- Only one small box. You need two 3.4-ounce boxes (or one 5.9-ounce box) for 2 cups of milk.
- Warm crust. Filling a crust straight from the oven loosens the pudding and melts the whipped topping. Cool it completely.
- Not enough chill time. Two hours is the minimum. Overnight slices cleanest.
If you already have a soft pie, chill it longer before you give up on it. Reader Kat found that with 2 cups of whole milk the filling begins to set within the first minute of whisking, so a pie that is still thin after a few hours was most likely made with the wrong pudding or too much milk.
Serving Suggestions
Serve it cold, straight from the fridge, in 8 wedges. Wipe the knife between slices for clean edges. At Thanksgiving it makes a no-fuss chocolate option next to pumpkin and pecan; see my full Thanksgiving pie lineup for more make-ahead options. If you want something richer for a chocolate-only table, pair it with Mississippi Mud Pie.
Storage + Freezing
- To store: Cover loosely with plastic wrap or move slices to an airtight container. Refrigerate up to 3 days.
- To make ahead: Fill and chill the pie up to 24 hours ahead. Add the whipped topping and chips right before serving so the top stays fluffy.
- To freeze: Freeze uncovered until the topping is firm, then wrap tightly in plastic wrap and foil. Freeze up to 2 months.
- To thaw: Move to the refrigerator and thaw overnight. Do not thaw on the counter.
Kasey’s Tips
- Use whole milk for the creamiest, firmest filling.
- Let the crust cool completely before adding the filling.
- Fold the whipped topping gently so the filling stays light.
- Use a deep-dish crust; a standard crust will not hold all the filling.
- Chill at least 2 hours before slicing. Overnight is even better.
Frequently Asked Questions
No. Cook and serve pudding only thickens when it is heated, so it stays liquid with cold milk. Use instant chocolate pudding mix.
Use 2 cups of cold milk for two 3.4 ounce boxes. That is half of what the box directions say, which is what makes the filling thick enough to slice.
Yes. Fill the crust and refrigerate up to 24 hours ahead. Add the whipped topping and chocolate chips just before serving.
For a pie you will serve the same day, yes. For leftovers, frozen whipped topping holds its shape in the fridge for days while homemade whipped cream softens and weeps.
Yes. Use a prepared graham cracker or Oreo cookie crust and the whole pie is no bake.
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.
1 cup of whipped cream is 8oz. I believe you need another recipe revision to correct that error. You can’t call for one cup and also divide an eight ounce container. None the less, thank you for posting the recipe. We can’t wait for it to chill.
The recipe calls for an 8 oz container of frozen whipped topping, as in “Cool Whip”, and I believe that contains three cups of whipped topping. It’s just very lightweight. Hope it turned out for you. We love it.
Thank you, Nola, and you are right that it was confusing. An 8-ounce tub of frozen whipped topping is measured by weight and holds about 3 cups by volume because it is so light. One cup goes into the filling and the rest goes on top. I have spelled that out in the recipe now.
I’ve made this chocolate pie three times now and it is delicious, now I can make my favorite pie which is chocolate since I was a kid anytime. My family loves it too. Love it and so so easy to make, hardest part is waiting until it is chilled. 😊
Just use a little more milk than what the recipe says. You can probably make it work. That is what I would do.
I want to make this for our Legion dinner. Is two cups of milk right for 2 boxes of pudding?
Yes, Gloria, 2 cups of cold milk for two 3.4-ounce boxes is correct! That is half of what the box says on purpose; it is what makes the filling thick enough to slice. Hope it was a hit at the Legion dinner!
Making this recioe for the first time, I have a bigger box of pudding mix 5.8 oz instead of suggested smaller in your recipe, what do I do?
Just use a little more milk than what the recipe says. You can probably make it work. That is what I would do.
Yes, it works just a little more milk it came out great.😊
How much more milk
Mollie, I would not add more milk at all. Stick with 2 cups of cold milk for two 3.4-ounce boxes (or one 5.9-ounce box). More milk makes pudding, not a sliceable pie filling.
I made this pie. It came out great everyone loved it. Thank you.
We’re so glad! Thank you for trying it out, Donna!
Donise, one large 5.9-ounce box is very close to the two small boxes (6.8 ounces total). Use it with the same 2 cups of cold milk; the filling may be just slightly softer. Sounds like it worked out for you, which is wonderful to hear!
Yes, I couldn’t find the right size box either.
Jen, the two small boxes are 3.4 ounces each (6.8 ounces total). If your store only has the large 5.9-ounce box, that works too with the same 2 cups of milk. I added the box sizes to the ingredient notes so they are easier to find.
My pie seems a little thinner than it should be not sure where I went wrong
Sorry about that, Nicole! A thin filling almost always comes down to one of a few things: cook-and-serve pudding instead of instant, more than 2 cups of milk, only one small box of mix, or a crust that was still warm when you filled it. I added a troubleshooting section to the post that walks through each one.
How long do you chill the pie for?
At least 2 hours before serving. I’ve updated the directions. Thanks!
I’ve made this many times I use a Graham cracker crust and I add toffee bits to my pudding mixture. and toffeee bits on top with chocolate syrup!
Great, easy recipe! No changes needed. Thank you! Made this for Pi day tomorrow.
We’re so glad you enjoyed it, Tiffany!
Suzan, I love the toffee bits idea so much that I added it to the Variations section of the post. Thank you for sharing it!
Shouldn’t this be 4 cups of milk with 2 packages of instant pudding?
No it shouldn’t be. You are making a thicker pie filling and not normal pudding.
I’m using sugar free pudding, small box is 1.4 oz and large is 3.9. Which one should I use? Help!
Elaine, for sugar-free use two of the small boxes with 2 cups of cold milk. The sugar-free boxes weigh less than regular ones because there is no sugar in them, but each small box still thickens the same amount of milk.