Rich and Creamy Chocolate Cream Pie.”

Chocolate Cream Pie is mind-blowing, a chocolate lover’s dream! So easy you won’t ever be tempted to get one from the grocery store again.

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This chocolate cream pie recipe is an old family favorite like my Butterfinger Pie Recipe. Buttery, flaky crust with a lusciously creamy chocolate filling. Topped with a fresh whip cream topping is simply to die for! Perfect for both chocolate lovers and pie lovers!

Why this recipe works

This chocolate pie is perfect anytime of the year and for any occasion. We serve it during the holiday season and even for a Fourth of July BBQ.

It’s basically a no-bake pie; you’re only pre-baking the pie crust a bit. No egg yolks are used in the recipe; you just need an electric mixer and some chill time.

Ingredients for this recipe

• Pie Crust: You can buy one from the store or use my homemade pie crust.
• Heavy Cream: This is needed for the whipped cream.
• Cream Cheese: Use full-fat for the best results.
• Butter: Salted or unsalted is fine.
• Chocolate chips: Semi-sweet for best flavor.
• Powdered sugar: For the homemade whipped cream.
• Cocoa Powder: Adds to the chocolatey richness.

How to make this recipe

Step 1: Prepare your pie crust and bake as directed.

Step 2: Whip up the softened cream cheese in a large bowl.

Step 3: Add in your dry ingredients and mix until combined.

Step 4: Melt your butter and chocolate chips in the microwave.

Step 5: Pour the melted chocolate into the chocolate pie filling.

Step 6: Fold in the fresh whipped cream or store-bought cool whip. Pour the filling into the cooled pie crust.

Recipe Tips

• Use pie weights or dried beans when baking your crust. It prevents the crust from forming air pockets and bubbling up.
• Make sure your cream cheese is softened so there are no little bits of cream cheese.
• I usually make my own whipped cream. But two containers of Cool Whip can also be used.
• Let the pie set up for about 4 hours before serving.