Chocolate Cream Pie

The hardest part of this rich and creamy chocolate cream pie recipe is trying not to dig in before it's set. Made with dark chocolate, cocoa powder and sweetened condensed milk, this easy dessert is perfect for any holiday or family gathering!

Course Dessert

Cuisine American

Prep Time 30

Chilling Time 4

Total Time 4 30

Servings slices

Calories 777kcal

Author Sherri Hagymas

Ingredients

For the Pie

9 inch pie crust homemade, refrigerated, frozen or store bought
½ cup dark chocolate chips
2 cups heavy whipping cream cold
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon instant espresso powder optional
14 ounces sweetened condensed milk 1 can

For the Whipped Topping

1 ¼ cups heavy whipping cream cold
2 tablespoons instant pudding mix
1 tablespoon vanilla bean paste optional

Instructions

For the Pie

Bake the pie crust according to package directions and allow it to cool completely. (or use your favorite homemade crust recipe).
9 inch pie crust
In a microwave safe bowl, add the dark chocolate chips and heat on 60% power level for 30 seconds, then stir and repeat for an additional 30 seconds. Then remove from the microwave and stir until completely melted and set aside to cool. (be careful not to overcook them or they will seize and become too thick).
½ cup dark chocolate chips
In a large mixing bowl, add the cold heavy whipping cream and beat until soft peaks form. (You can also use the bowl of a stand mixer fitted with the whisk attachment).
2 cups heavy whipping cream
Add in the cocoa powder, vanilla extract, salt, and instant espresso powder to the whipped cream and beat on medium speed until stiff peaks form.
¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ teaspoon instant espresso powder
Add in the cooled melted chocolate and the sweetened condensed milk and gently stir it in with a rubber spatula or wooden spoon until just barely combined.
14 ounces sweetened condensed milk
Pour the chocolate mixture into the cooled pie shell and place it into the refrigerator for at least 4 hours to set.

Make the Whipped Topping

In a mixing bowl, add the heavy cream, pudding mix, and vanilla and beat until it has stiff peaks. (use a stand mixer fitted with the whisk attachment if you'd like).
1 ¼ cups heavy whipping cream, 2 tablespoons instant pudding mix, 1 tablespoon vanilla bean paste
Once the pie has set, top it with the stabilized whipped cream and garnish with shaved chocolate if desired.

Notes

Don’t substitute lower fat milks or you will not get the same result.

Use a different Instant pudding mix. Cheesecake flavor is wonderful too but butterscotch would also be delicious as well.

I like Hersheys special dark cocoa for this pie, however you can use any cocoa powder you like.

Feel free to leave out the instant espresso powder if you'd like.

I like dark chocolate chips but use milk chocolate or semi-sweet chocolate if you'd like.

Nutrition