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Easy Chocolate Cream Pie
This pie is the perfect balance of creamy, chocolate goodness with a buttery crust and homemade whipped cream. It’s sure to impress all chocolate lovers!
Prep Time
4 hrs
Servings:
6
Course:
Dessert, Snacks, Others
Cuisine:
American, Canadian
Ingredients
- pie crust 1 deep dish, 9 inches
*Whipped Cream
- heavy whipping cream 3 cups
- powdered sugar 1/3 cup
Chocolate Filling
- cream cheese softened, 1 package (8 ounces
- 1 ½ cups powdered sugar
- unsweetened cocoa powder 1/2 cup
- butter salted, 4 tablespoons
- semi-sweet chocolate chips ½ cup
- Whipped Cream or thawed Cool Whip, 3 cups, prepared from above
Instructions
- Bake pie crust according to package directions. Poke several holes in the crust with a fork before baking. Bake, then allow the crust to cool completely.
Cup of Yum
*Whipped Cream
- In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high speed until stiff peaks form about 5 minutes. Cover and chill whipped cream in fridge until ready to use. (This should make around 5 cups of whipped cream).
Chocolate Filling
- In a large bowl, using an electric hand mixer, beat the softened cream cheese, powdered sugar and cocoa powder until smooth. Set aside.
- In a small microwave-safe bowl, add the butter and chocolate chips, microwave for 30 seconds. Stir until all the chips are melted. If needed, microwave again for 10-second increments until melted.
- Slowly beat in the melted chocolate, and 3 cups of the whipped cream (or Cool Whip), into the cream cheese mixture until combined.
- Spread the chocolate filling evenly into the pie crust. Refrigerate for at least 4 hours. Spread the remaining whipped cream on top. Garnish with chocolate shavings, if desired. Serve and enjoy!
Notes
- *Can substitute the whipped cream ingredients with 2 containers (8 ounces, each) Cool Whip, thawed