Tuesday, May 7, 2013

Chocolate Cream Pie

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I have been making Chocolate Cream Pie for years!

It has got to be one of the simplest pies around, but I don't know a lot of people who make them.

Chocolate Pie is a family favorite around here!  The hubby loves it, the kids love it, even the kids friends love it.  I'm the only one who's not a huge fan because, as you know (if you've been following me for awhile), I'm not much of a chocolate person.

Now, berry, lemon, fruit pies....That's for me!  But it's also for another day because today is all about Chocolate Pie.

Here's what you need:

1 single crust pie crust, homemade or store bought is fine (I use this no fail Pie Crust recipe), baked
1 - 5.9 oz. or 2 - 3.9 oz. instant chocolate pudding boxes
2-1/2 or 2 -3/4 cup whole milk, depending on what size pudding box you use
real whipping cream, whipped & sweetened

You will need to blind bake your crust.  This is the method of cooking a crust without a filling.

Preheat oven to 425 degrees.

On a piece of parchment paper on the counter spread a slight amount of flour and roll out your pie crust to about 1/2 – 1 inch larger than your dish; the extra is for crimping.  The easiest way to get an even(ish) circle is to always roll from the center outward and keep turning the crust to keep it even.

Place the pie crust into a 9 inch pie dish and crimp the edges into a fluted edge and dock the pie (prick with a fork a few times) to keep it from puffing up.
Place a piece of parchment inside the pie crust and fill with pie weights, dry beans, or dry rice and bake for 25 minutes.  Remove the parchment, being very careful not to burn yourself on the hot pie weights and place the parchment (still filled) on a towel on the counter to cool.  Return the pie shell to the oven and continue cooking for 2-4 minutes to finish the bottom of the crust.
Set the crust on the counter and cool completely, about 1 hour.

In a medium bowl whisk the pudding and milk according to the package directions and pour into your prepared crust.
Pudding pies get what I call a skin (thick film) on them if not covered with plastic wrap so once the pie shell is filled place a piece of plastic wrap directly on the filling and smooth around until the whole filling is covered with the plastic wrap.
Refrigerate the pie for at least 2 hours before serving.  Then remove the plastic wrap and serve.
The best way to serve this pie is with a topping of fresh sweetened whipping cream.


Serves - 1  9" pie
Here's the handy printable - Chocolate Cream Pie


  1. that looks so good... ill have to make some for my mom!

  2. Thanks Riley! It's really easy :)

  3. Looks delicious!!
    No one in my family could resist a slice of chocolate pie :)

    1. Thanks Winnie! My family loves chocolate pie too :)

  4. Oh yum, this looks divine!

  5. mmmm... love smooth chocolate cream pie with whipped cream! Good stuff! :D

  6. Nice post. This is a great blog and I have to congratulate you on the content.


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