Chocolate Cream Pie – The BakerMama


Cool, creamy and decadent, this Chocolate Cream Pie has a perfectly flaky crust and a silky, rich chocolate filling. It’s so delicious, you might as well call it a chocolate dream pie.

Chocolate Cream Pie by The BakerMama

A Chocolate Pie State of Mind

I’ve been on a bit of a pie kick lately. But honestly, can you blame me? So many of my childhood summer memories involve pie, so when the weather starts to warm up, I start to get cravings. I’m not choosing favorites (that’d be like saying I have a favorite kid!) but this Chocolate Cream Pie is way up there on my list. It’s the perfect summer pie. It’s cool and creamy and everything you want a summer dessert to be.

Chocolate Cream Pie by The BakerMama

Semi-sweet chocolate makes the filling of this luscious pie rich and sweet, but not too sweet. With Cool Whip in the filling and dolloped on top, and semi-sweet chocolate shavings all over, it really is a chocolate dream pie.

Chocolate Cream Pie by The BakerMama

How to Make Chocolate Cream Pie

Preheat oven to 375°F. Pre-bake the pie crust. See my Complete Guide to Pie Crust for the dough recipe and how to pre-bake the pie crust. Let cool completely before filling.

In a large microwavable bowl, melt the chocolate and 1/3 cup milk on medium power in 30-second intervals, stirring at each interval, until completely melted. Let cool for about 10 minutes.

Stir in the vanilla and remaining 1/3 cup milk. Fold in one (8 ounce) container of the thawed whipped topping until well incorporated and filling is smooth.

Spread the chocolate filling evenly into the baked and cooled pie crust.

Chocolate Cream Pie by The BakerMama

Dollop and gently spread the remaining container of thawed whipped topping over the top of the fudge filling and then garnish it with shaved or curled chocolate. Cover loosely and refrigerate for at least 2 hours before serving. Store covered with plastic wrap in the refrigerator.

Chocolate Cream Pie by The BakerMama

More Pies You’ll Love

A stunning double-crusted Fresh Cherry Pie makes a show-stopping summer dessert! A scratch-baked Pumpkin Cream Pie that really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast! Nothing celebrates the sweetness of summer like a beautiful and delicious Fresh Strawberry Pie. From the flaky crust to the tender strawberry filling, it’s the mouth-watering flavor that summer memories are made of!

Fresh Strawberry Pie by The BakerMama

The Complete Guide to Pie Crust

Take the mystery out of making pies once and for all with The Complete Guide to Pie Crust! I’ll take you step-by-step from making the dough to baking picture-perfect pies.

Complete Guide to Pie Crust by The BakerMama

If you make this Chocolate Cream Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ????

 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,


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Chocolate Cream Pie by The BakerMama

Chocolate Cream Pie


  • Author:
    The BakerMama

  • Prep Time:
    15 minutes

  • Cook Time:
    30 minutes

  • Total Time:
    45 minutes

  • Yield:
    1 (9-inch) pie

Description

Cool, creamy and decadent, this Chocolate Cream Pie has a perfectly flaky crust and a silky, rich chocolate filling. It’s so delicious, you might as well call it a chocolate dream pie.


Ingredients:

  • 1 (9-inch) pre-baked and cooled pie crust
  • 10 ounces semi-sweet chocolate baking squares
  • 2/3 cup milk, divided
  • 1 teaspoon pure vanilla extract
  • 2 (8 ounce) containers frozen whipped topping, thawed & divided (I use Cool Whip)

Garnish:

  • Shaved or curled chocolate

Instructions

  1. Preheat oven to 375°F. Pre-bake the pie crust. See my Complete Guide to Pie Crust for the dough recipe and how to pre-bake the pie crust. Let cool completely before filling.
  2. In a large microwavable bowl, melt the chocolate and 1/3 cup milk on medium power in 30-second intervals, stirring at each interval, until completely melted. Let cool for about 10 minutes.
  3. Stir in the vanilla and remaining 1/3 cup milk. Fold in one (8 ounce) container of the thawed whipped topping until well incorporated and filling is smooth.
  4. Spread the chocolate filling evenly into the baked and cooled pie crust.
  5. Dollop and gently spread the remaining container of thawed whipped topping over the top of the fudge filling and then garnish it with shaved or curled chocolate.
  6. Cover loosely and refrigerate for at least 2 hours before serving.
  7. Store covered with plastic wrap in the refrigerator.



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