Rich and Creamy Chocolate Cream Pie

This Rich and Creamy Chocolate Cream Pie is mind blowing! So easy you won’t ever be tempted to get one from the store again.

Course Dessert

Cuisine American

Keyword chocolate cream pie, chocolate dessert, chocolate pie, Pie

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 652kcal

Bake pie crust according to package directions. (Poke several holes in the crust with a fork or add dried beans or pie weights to the crust before baking and remove them after the crust has cooled.)

In a medium bowl, using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high until stiff peaks form, about 5 minutes. Chill until ready to use. (This should make 5-6 cups of whipped cream)
In a large bowl using an electric mixer beat the softened cream cheese, cocoa powder, and powdered sugar until smooth. Set aside.
In a small bowl add the chocolate chips and butter, microwave for 30 seconds. Stir and microwave again for 15-second increments until melted.
Using the electric mixer mix in the melted chocolate, and 3 cups of the whipped cream into the cream cheese mixture until combined.
Spread chocolate filling into pie crust. Refrigerate for 4 hours. Spread the remaining whipped cream on top.
Garnish with chocolate shavings.

Use pie weights or dried beans when baking your crust to prevent air bubbles. Or you can poke several holes in the crust with a fork.

Make sure your cream cheese is softened so it blends smoothly.

If you don't want to make your own whipped cream, you can use two containers of store-bought Cool Whip.

Let the pie chill for about 4 hours before serving.

Store leftovers in the fridge for 2-3 days.