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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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Need help with this recipe?
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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.
The pudding ruined it. No even close to make it from scratch. A real abomination. Don’t do it.
You n ver show whipped cream you use
I am using sugar free pudding too. Does this recipe call for 2 x 3.4oz to equal 6.8oz total or 3.4oz total?
Followed the recipe exactly and the pie set up beautifully! Easy and delicious dessert!
We’re so happy to hear this! Thank you for trying it out and taking the time to leave a review, Autumn!
Super easy and super delicious! I made it just for fun while hanging out with some friends and it was gone in a matter of minutes once fully prepared. Everyone loved it and wanted more. I should have made two.
We’re so happy to hear this, Sarah! Thank you for trying it out and taking the time to leave a review. 😊 Making two is never a bad idea!
Great recipe, very easy, my family loved it
We’re so happy to hear it, Kim!
Decadent coconut pie. Very tasty and not too sweet. I used this recipe to make another cream pie. This time, I used instant strawberry pudding and pie filling. Like Brad, I followed the recipe exactly. Like Brad’s pie, my strawberry pie never set. The next day, it still was not set AND a yellowish liquid filled the pie pan.
Kasey, I forgot to say thank you for the recipe. I had a great, never-fail recipe similar to yours but lost it.
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.
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?
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
I made this pie. It came out great everyone loved it. Thank you.
We’re so glad! Thank you for trying it out, Donna!
Yes, I couldn’t find the right size box either.
My pie seems a little thinner than it should be not sure where I went wrong
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!
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!