A pie that doesn’t need to be baked just for serious chocolate fans! Homemade chocolate cream pie is a Christmas dinner favorite in my family. Since I made this one, nothing has been the same. Pie should be kept cold until ready to serve. Also, it might be frozen.
| Prep Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 (1.55 ounce) bars dark chocolate, coarsely chopped
- 1 cup miniature marshmallows
- ¼ cup milk
- 1 pinch salt
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 1 (9 inch) prepared graham cracker crust
- 3 (1.55 ounce) bars milk chocolate, coarsely chopped
- 1 cup miniature marshmallows
- ¼ cup milk
- 1 pinch salt
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 1 (8 ounce) tub chocolate whipped topping, thawed
- 1 (8 ounce) tub whipped topping, thawed
- ¼ cup miniature semi-sweet chocolate chips, for garnish (Optional)
Instructions
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts
| Calories | 647 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 25 g |
| Sodium | 231 mg |
| Sugars | 50 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for my son’s birthday and now have requests for five more for the next birthdays coming up! It was a little time consuming, but patience paid off and it was out of this world! I followed a few suggestions and used a cookie crumb crust and chocolate pudding in regular whipped topping. I also used dark chocolate and milk chocolate chips instead of breaking up a bar. I will definitely be making this again, and again!
the instructions were difficult to understand so i interpreted them in an easier way but it tasted D E L I C I O U S
I really liked this recipe as a base – seemed to be a lot of additional steps (I suppose for presentation’s sake). Here is what I did: I melted 5 squares of Baker’s chocolate (2 dark; 3 semi-sweet) with 2 cups of mini-marshmallows and 1/3 c. of half/half cream in the microwave. I put this in the microwave for one-minute on high. I whisked the mixture until all of the marshmallows were dissolved. I then refrigerated the mix for 30 minutes. Added 2 cups of Cool Whip to the mixture. I also added a little bit of chocolate mousse mix from Dr. Oetker (about 1/3 of a package)to help things stiffen up a bit. Poured into prepared pie crust, topped with remaining Cool Whip. My sister, the choc. pie connaisseur, thought that this had a really dense, chocolate flavour and would have liked a bit lighter or creamier filling. However, I thought the flavours were spot on and the texture of the filling was almost perfect–next time, I’ll cut out the Dr. Oetker (or cut it down to 2 tbsp).
I just have to say that this pie was amazing! I made it exactly according to recipe, only change I made was also making a layer of white chocolate, using your ingredients and method, and dividing all three (dark, milk, white) mixtures in half to fill two chocolate graham pie crusts instead of one. Absolutely awesome! My husband doesn’t care much for chocolate, but he practically ate the whole first pie by himself! I have made twice since first finding this recipe, and it is always awesome! Thanks a million!
This was really rich and tasty. Way too much ingrediant to fit in the pie crust. I must have done something wrong cause mine never solidified enough to layer I had to freeze each layer.
I made this for a friend’s Thanksgiving gathering. It didn’t seem like it ever got very firm, but it was a huge hit with everyone who tried it. I also used the chocolate pudding mixed into my whipped topping. My family likes the dark chocolate layer, so we made a pie with just that layer and it was wonderful. I would definitely recommend you use a deep dish pie crust if you make all three layers! The one layer pie fit perfectly into a regular pie crust. Also, substitute a chocolate cookie crumb crust and it’s much better. I used chocolate animal crackers, butter, and sugar for mine.
this pie is outstanding! the first time i made it was for my wife who is a chocoholic. now i am going to make it again for thanksgiving!
I used regular cool whip and mixed in chocolate instant pudding mix. It turned out to be a very nice recipe that I am going to use again!
This recipe was quite good — very rich. However, it seemed like trying to fit a gallon of milk into a shot glass. One pie crust is in no way big enough for all of what is supposed to go into it. I had to omit one tub of whipped cream and still ended up having extra from each chocolate portion (which was fine when poured into dessert glasses and layered!)
My husband said he would be excited to have this again. I actually wasn’t crazy about it until we froze it…then it was fantastic. For new bakers, a make-shift double boiler is easily concocted by placing a just smaller pot or bowl inside a little larger pot of water. I think an Oreo crust might be even better. Oh, and I just used regular Cool Whip twice instead of chocolate, no problem. Don’t be intimidated by all of the ingredients, it’s not hard…okay maybe a little time consuming, but worth it. Thanks for sharing!
Pretty easy to make–my local grocery store didn’t have chocolate whipped topping so I added a little cocoa powder to plain whipped topping instead. My family loved it and I’m sure I’ll be making it again! Thanks for sharing!