Easy Chocolate Cream Pie is a No Bake Chocolate Pudding Pie that you can make in minutes! Milk Chocolate pudding mixed with fresh whipping cream in a graham cracker crust makes this Easy Chocolate Cream Pie the favorite pie at every holiday party!
Optional Refrigeration Time (for it to "set up"): 1 hourhour
Servings: 16Slices (8 slices per pie … recipe makes 2 - 9 inch pies)
Ingredients
2( 6 oz./9 inch) eachGraham Cracker Pie Crusts
1box (5.9 oz.)Instant Chocolate Pudding
2cups 2% or whole milk *make sure it is cold, straight from the fridge, do not use skim milk
1quartHEAVY Whipping Cream
2cupspowdered sugar*or more to taste to sweeten the whipped cream
2tbspvanilla extract *or more to taste to sweeten the whipped cream
Instructions
In your stand mixer with the whisk attachment (a hand mixer will work too), add the heavy whipping cream, powdered sugar and vanilla extract. Start out mixing it on medium-low speed. When the cream starts to thicken, turn it up to med-high speed. When it is thick and starting to form stiff peaks, turn the mixer up to high and let it mix for 30 seconds to 1 minute. It will be mixed fully when it hold its shape and is not runny at all.* You can add more powdered sugar or more vanilla to sweeten it to your liking - just add it before its mixed all the way.**It will take a few minutes to start to thicken and then form stiff peaks, be patient. I mix my chocolate pudding while it is mixing.
While your whipped cream is mixing, in a large bowl add your box of pudding and 2 cups of cold milk. DO NOT MAKE THE PUDDING ACCORDING TO THE BOX…ignore the box directions!!! Using a hand mixer, mix the pudding and milk together until there are no lumps and it is smooth and thick. Set aside.*You can mix it by hand, it may just end up with some chocolate lumps from the pudding mix and that is ok.
Measure out 3 cups of the fresh whipped cream (it should be thick and able to hold it shape and not be runny) and gently fold/stir it into the thick chocolate pudding. Gently mix it in fully.*You will have extra whipped cream after measuring out the 3 cups- this will be added to the top of the pie if desired.
Divide the pie filling into the two graham cracker pie crusts evenly, making sure they are both filled. This recipe should fill your two 6 oz. (9 inch) pie crusts perfectly. Smooth out the top with a rubber spatula if you want it to look pretty!
If desired, top your pies with the remaining whipped cream. Optional: milk chocolate shavings can be added by grating a milk chocolate candy bar on top (see blog post above for info).You can also just leave your pies without the whipped cream and let people add their own scoop of whipped cream to their own serving.
You can serve this pie immediately if you are in a rush, but I recommend letting it set up in the fridge for at least one hour so it is easier to serve! You can add the whipped cream to the top (if you are adding whipped cream) before or after your refrigerate the pie! *Don't forget to refrigerate your whipped cream too if you are adding it after!
Nutrition information is automatically calculated and should only be used as an approximation.