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Easy Chocolate Cream Pie is cold and creamy and the perfect dessert! Homemade chocolate pudding topped with homemade whipped cream in an Oreo pie crust makes this the ultimate dessert for chocolate lovers.
This easy chocolate pie feels so rich and decadent. For more easy chocolate desserts try my No Bake Chocolate Oreo Cheesecake, Chocolate Pudding Cake and Creamy No-Bake Chocolate Lasagna.
Table of Contents
Chocolate Cream Pie Tips
This no-bake chocolate cream pie is really easy to make and perfect to serve to a group. The pudding filling and whipped cream topping are made from scratch but I took a shortcut with the crust and bought premade.
- An Oreo crust is really easy to make if you want to go totally homemade. Or, if you want to take the chocolate down a notch, you could also use a graham cracker crust or traditional pie crust.
- I topped mine with grated dark chocolate to keep things simple, but you can also do chocolate shavings, mini chocolate chips, or chocolate sauce.
- While this easy chocolate pie recipe is no-bake, you do need to allow time for the pudding layer to set. It will need at least 4 hours in the fridge, but I prefer to make the chocolate layer and let it set overnight, then top with the whipped cream the next day.
- To make slicing easy and clean, run your knife under hot water and wipe clean with a paper towel between slices.
How to Make Chocolate Cream Pie
Luckily, making this pie is really easy because everyone loves it and it gets eaten really quickly. There are just 3 steps, although you do need to allow time to chill the pie.
- The pie crust. If you’re making a pie crust from scratch, do that first and let it cool completely. If you’re using a premade crust like I did, you’re ready for step 2!
- Chocolate pudding filling. Make the chocolate pudding from scratch. Whisk together sugar, cocoa powder, cornstarch, and salt in a saucepan, then add milk, egg yolks and butter. It doesn’t take long to thicken, but once it does, pour it into the pie crust and chill it in the fridge for at least 4 hours so it can firm up.
- Whipped cream topping. Once firm, make the whipped cream by whisking heavy cream, sugar, and vanilla in a cold bowl until stiff. Spread the whipped cream in a thick layer over the chocolate layer. Finish off your gorgeous chocolate cream pie with some grated chocolate.
The chocolate pudding filling gets nice and thick thanks to the egg yolks and cornstarch. It will set and firm up as it chills in the fridge.
Usually this happens because the filling wasn’t cooked long enough. Make sure you let it come to a low simmer, with bubbles just bursting at the surface.
Make Ahead, Storage and Freezing
Make Ahead: Make the crust up to a couple days in advance if you’re making it from scratch and store it in the fridge. Make the chocolate cream pie filling (pudding) up to a day in advance. Finish the whole pie a couple days before serving if needed.
Storage: Once the pie is fully prepared, carefully cover and store in the fridge for up to 5 days. Same goes for leftovers.
Freezing: This pie can be frozen for up to 3 months. When ready to eat it, move it to the fridge to thaw before slicing.
More No Bake Dessert Recipes
- Frozen Peanut Butter Pie
- Mint Chocolate Chip Pie
- Chocolate Lush
- Golden Oreo Sand Pudding
- No Bake S’mores Pie
Chocolate Cream Pie
For the Chocolate Pudding Layer
- 1 cup granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch heaping
- 2 large egg yolks
- 2½ cups milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- pinch salt
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1½ teaspoons vanilla extract
For the Crust
- 9 inch Oreo pie crust or your favorite homemade crust
For the Chocolate Pudding Layer
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the the milk, egg yolks, and butter over medium heat and cook until thickened.
- Remove from heat then stir in the vanilla. Pour the pudding into a 9" prebaked Oreo pie crust. Cover lightly and move to the fridge to set for at least 4 hours. I let mine chill overnight.
For the Whipped Cream
- Once your chocolate pudding layer is firm, make the whipped topping.
- To a cold mixing bowl, add the heavy whipping cream and mix with a hand mixer on medium for 1-2 minutes (or whisk vigorously). Add in the sugar and vanilla extract and continue mixing until stiff peaks form. This should take 2-3 minutes.
- Spread the whipped cream over the chocolate layer and top with grated chocolate shavings.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I cooked the pudding for long enough, but it never set. How long do you cook it? Do you let it boil? I think I need more clarification on cooking the pudding, because my wonderful hubs is obsessed that this is the second pie I’ve tried and they just aren’t setting up for me. Help me please!
Hi Diane – how long are you letting it set in the fridge? Mine does best overnight. I even pop it in the freezer for a bit if I’m in a hurry.
Looks so good. Yum.
Thank you Rebecca! Thanks for stopping by.