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A Chocolate Cream Pie is the perfect easy pie recipe! The filling is rich, smooth, creamy, and super chocolatey and all in a from scratch pie crust with fresh whipped cream on top. I call it a heavenly pie recipe!

sliced French silk pie with one layer of chocolate and one layer of white.


I love this recipe because there are only five ingredients and it is easy to quickly make! This chocolate cream pie is easier to make than a normal cream pie because there are no eggs but the filling is just as silky smooth as a custard or pudding pie.

With an all butter pie crust and a chocolate cheesecake filling, this pie is rich and deep chocolate in flavor which pairs great with the pastry crust and whipped cream topping.

ingredients shot of French silk pie.

Ingredients Needed

  • All butter Pie Crust: Make my homemade all butter pie crust recipe or buy one from the store. Or use an Oreo crust instead!
  • Cream Cheese: This is the body of the pie since we’re not making custard.
  • Semi-sweet Baking Chocolate: Gives all the chocolate flavor. Buy baking chocolate in the baking aisle – buy good quality like Baker’s or Ghirardelli.
  • Cool Whip: Adds on top for a super fluffy pie! You could also use whipped cream!
process shot of French silk pie.
process shot of French silk pie.
process shot of French silk pie.
process shot of French silk pie.

How to make Chocolate Cream Pie

  1. Blind Bake your pie crust according to my tips.
  2. Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
  3. Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
  4. Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.

Variations

All butter crust is great, but you could make a lot of different crusts with this recipe. Graham Cracker Crust, No Bake Shortbread Crust, Oreo Cookie Crust and Butter Shortening Pie Crust would all go great!

sliced French silk pie with one layer of chocolate and one layer of white.

Expert Tips

  • I prefer using cool whip as my filling and topping, but you could use whipped cream as well. Make my homemade whipped cream recipe. Be very careful when you’re folding in fresh whipped cream so you don’t break it. Cool whip will make this a foolproof pie.
  • The pre-made Pillsbury crusts are the best store-bought ones. Or use a no-bake crust if you prefer.
  • This pie will last about a day or 2 in the refrigerator. I don’t recommend freezing it.

FAQs

Why didn’t my pie set?

Did you use freshly whipped cream? If so, be sure to fold it in, do not stir. Make sure your chocolate is cooled enough before mixing as well.

sliced French silk pie with one layer of chocolate and one layer of white.

Chocolate Cream Pie Recipe

4.78 from 18 votes
This easy French Silk Pie recipe is egg-free! No eggs makes it simple to make. It’s the perfect chocolate pie recipe!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 1 recipe All butter Pie Crust or from the store
  • 8 ounces (226g) cream cheese , softened
  • 4 ounces (57g) semi-sweet baking chocolate plus more for garnish
  • 1 teaspoon vanilla extract
  • 16 ounces Cool Whip or about 6 cups freshly whipped cream, see note
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Instructions

  • Blind Bake your pie crust according to my tips. (SEE NOTE)
  • Place baking chocolate in a small bowl and microwave according to package directions until melted and smooth. Let cool for 5 minutes.
  • Beat cream cheese with a hand mixer until smooth, then mix in melted chocolate until smooth. Add vanilla and mix until combined, then stir in half of the Cool Whip (8 ounces).
  • Place mixture in pie. Cover and chill for at least 4 hours before slicing and serving. Before serving, top with the rest of the whipped topping or whipped cream and chocolate shavings or a dusting of cocoa powder. Store loosely covered in refrigerator.

Recipe Video

Recipe Notes

Recipe Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 176mg | Potassium: 161mg | Fiber: 1g | Sugar: 12g | Vitamin A: 390IU | Calcium: 81mg | Iron: 1.2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.78 from 18 votes (15 ratings without comment)

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6 Comments

    1. Yes, the cool whip is sweet too. If you find that the mixture isn’t sweet enough, you can add some powdered sugar before adding it to the crust.

      Reply

  2. I made this pie yesterday. I did add 1/3 cup of powdered sugar for a little extra sweetness. It turned out perfectly! I love this pie and will make again!

    Reply

  3. This is too bitter. When I have a craving for sweet this is not satisfying. It isn’t sweet at all.

    Reply

  4. I have made this for my siblings as a birthday gift, a treat for Mother’s Day, and to fulfill chocolate lover’s cravings at Thanksgiving. So easy and quick to make, and my family asks for it all the time now! So glad I found this recipe, thank you!!!

    Reply