Description
This Easy Chocolate Cream Pie is a luscious no-bake dessert featuring a deep dish pie crust filled with a rich and creamy chocolate filling made from cream cheese, cocoa, and melted chocolate, topped with fluffy homemade whipped cream. Perfect for chocolate lovers, this pie is chilled to set and garnished with optional chocolate shavings for an irresistible finish.
Ingredients
Scale
Pie Crust
- 1 deep dish pie crust (9 inches)
Whipped Cream
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
Chocolate Cream Pie Filling
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons salted butter
- ½ cup semi-sweet chocolate chips
- 3 cups prepared whipped cream (from above) or thawed Cool Whip
Instructions
- Prepare Pie Crust: Preheat the oven and bake the pie crust according to the package directions. Poke several holes in the crust with a fork before baking to prevent bubbling. Once baked, allow the crust to cool completely.
- Make Whipped Cream: In a medium bowl, use an electric mixer to whip 3 cups of heavy whipping cream with 1/3 cup powdered sugar on high speed until stiff peaks form, about 5 minutes. Cover and refrigerate until ready to use. This yields around 5 cups of whipped cream.
- Prepare Chocolate Filling: In a large bowl, beat the softened cream cheese, 1 ½ cups powdered sugar, and cocoa powder with an electric hand mixer until smooth.
- Melt Chocolate: Combine butter and semi-sweet chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds, stir until melted, repeating in 10-second intervals as needed for a smooth mixture.
- Combine Filling and Whipped Cream: Slowly beat the melted chocolate mixture into the cream cheese mixture. Then gently fold in 3 cups of the prepared whipped cream or Cool Whip until fully combined and smooth.
- Assemble and Chill: Spread the chocolate filling evenly into the cooled pie crust. Refrigerate for at least 4 hours or until set.
- Finish and Serve: Before serving, spread the remaining whipped cream on top of the pie. Optionally, garnish with chocolate shavings for extra decoration. Serve chilled and enjoy your homemade chocolate cream pie!
Notes
- For best results, chill the pie thoroughly for at least 4 hours to allow the filling to set properly.
- You can substitute Cool Whip for the homemade whipped cream if preferred.
- Allow the cream cheese to soften fully at room temperature to make beating easier and ensure a smooth filling.
- Use fork holes in the pie crust to prevent air pockets during baking.
- Store any leftovers covered in the refrigerator for up to 3 days.
