Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.
Can You Freeze Chocolate Cream Pie?
Freshly made chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
Chocolate cream pie does not freeze well and is not recommended for quality purposes.
We hear ya, everyone wants to know how to make a pie, why their pie filling isn’t setting up, why their chocolate pie filling is liquid, how to make a chocolate pie with pudding but not have it taste like straight pudding and of course, how to store a chocolate pie. The questions go on from there and as they come in hopefully we can update the post fast enough to help anyone with questions.
Let’s start at the very beginning because according to Julie Andrews in The Sound of Music, it’s “A very good place to start”.
We love this No Bake Oreo Pie, but today we want to talk about a classic chocolate pie. You can make chocolate pie at home totally from scratch, and we will tackle that recipe soon enough, but today we are going to start out simple for all of our friend’s who want to make their first chocolate pie or who just want a quick and easy no bake chocolate pie recipe. To do that we are going to use an instant Jell-O pudding. You can also make an entirely no bake pie by using a graham cracker, chocolate graham crackers or heck, even vanilla wafers would make a great crust!
Can Chocolate Cream Pie be Left Out?
Bacteria grow rapidly at temperatures between 40 °F and 140 °F; chocolate cream pie should be discarded if left out for more than 2 hours at room temperature.
Freshly baked chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
Pie Crust and How to Store Pie Crust
In this recipe I chose to use Mom’s magic pie crust because it turns out flaky every time and it isn’t hard to work with so it’s great for beginner pie crust makers. It happens to make two crusts so to store the leftover pie dough, wrapped tightly in plastic wrap and inside of a ziloc bag in the freezer. When you take it out of the freezer, just let it rest in the fridge to become workable.
To make a chocolate pie with pudding you’re going to want to use the pudding flavor you like the most but what’s most important is to introduce other components that will help the filling taste like a chocolate cream pie versus a crust full of pudding. We love to use sweetened condensed milk and cream cheese as it thickens the chocolate filling for the pie so you don’t have to worry about something not setting up right in the fridge (How many of you have said, why isn’t my filling setting up?!!) or turning to liquid.
We also use a stabilized whipped cream using unflavored gelatin, I’ll include the recipe with the pie. I like it because I can decorate the pie a whole day ahead and it stays beautiful unlike fresh whipped cream which will fall and separate. Also, stabilized whipped cream uses unflavored gelatin so you can pipe it all pretty like. 🙂
If you’ve been searching for how to make stabilized whipped cream using gelatin you’ll find a lot of different recipes out there and unfortunately a lot of the stabilized whipped creams are lumpy, gross or don’t stiffen up. Many reasons for this, but the biggest is that the user let the gelatin sit for too long or let it warm up in the microwave for too long. Follow exactly the directions and make sure you very slowly drizzle it in when it’s time.
This chocolate cream pie really is such a cinch to make and it’s a beautiful pie that guests will never guess you took shortcuts with. We hope you love it!
Easy No Bake Chocolate Pie
- 1 Pie Crust, blind baked (see note)
- 2 3.4 ounce packages chocolate fudge pudding (instant)
- 1 Cup Whole Milk
- 1 Cup Chocolate Milk
- 8 ounces Cream Cheese, softened
- 14 ounce can Sweetened Condensed Milk
- 4½ Cups Cool Whip or Fresh Whipped Cream
- 1 Chocolate Bar for garnish
For the stabilized whipped cream
- 1 Teaspoon unflavored gelatin (found by the jell-o)
- 4 Teaspoons cold water
- 1 Cup heavy cream
- 3/4 Cup Powdered Sugar (less if you prefer it less sweet)
- 1/4 teaspoon vanilla extract
For the crust
- Prepare the crust as directed.
- Place one disc in plastic wrap and in a freezer bag and store in the freezer for another time.
- Roll out the second dough in the pie plate, crimp the edges and dock, or in other words, poke with a fork all over the inside and bake for 15-20 minutes.
- Allow to cool while you prepare the filling.
- The crust must be cool to fill.
- In a medium bowl, whisk together the pudding and milk.
- Set aside to thicken.
- In a large bowl, beat the cream cheese until smooth.
- Scrape down the sides of the bowl and add the sweetened condensed milk.
- Beat until smooth and scrape down the sides of the bowl again.
- Stir the pudding into the cream cheese mixture and fold in half of the whipped cream and then the remaining whipped cream.
- fill the pie crust.
- Place in the fridge to chill for 1 hour before serving.
- Pipe the whipped cream and using a peeler, shave chocolate all over the top.
For the whipped cream
- Place cold water in small bowl and sprinkle the gelatin over it.
- Let the gelatin sit for 5 minutes without stirring.
- Once the gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Meanwhile, quickly place heavy cream in the bowl of a stand mixer with the whisk attachment or in a mixing bowl and use a handheld mixer.
- Beat the cream until it starts to thicken, about 1 minute, add the powdered sugar and vanilla and then with the mixer on high, very slowly in a small steady stream, drizzle in the gelatin.
- Continue beating the cream until stiff peaks form.
- Pipe the whipped cream around the edges.
We prefer to make a homemade crust and dock it, or poke it with a fork all over inside, add parchment and pie weights and bake, but purely docking the crust will work too.
Amount Per Serving:Calories: 763 Total Fat: 43g Saturated Fat: 29g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 96mg Sodium: 258mg Carbohydrates: 85g Fiber: 1g Sugar: 82g Protein: 12g
No bake pumpkin pie with gingersnap crust has become the most asked for recipe around the holidays and once you try it you’ll know why!
There’s no flavor combination better than berries and lemon and this pie is truly a dream.
I love banana cream pie but I love it even more when it’s easy and no bake!