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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 1x


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.




  • 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)


  • Shaved or curled chocolate


  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.