5-Ingredient Chocolate Cream Pie Recipe

Instructions

1. Bake the Pie Crust: Begin by baking the frozen pie crust according to the directions on the package. This usually involves baking at 375°F (190°C) for about 10 minutes or until golden brown. Once baked, allow the pie crust to cool completely on a rack while you prepare the pudding filling. Letting the crust cool ensures that the filling doesn’t melt or soften the crust.
2. Prepare the Pudding Filling: In a large mixing bowl, combine 2 cups of cold whole milk and 2 packages of instant chocolate pudding mix. Using a hand mixer or whisk, beat the mixture on low speed for 2 minutes. The pudding should begin to thicken and form a smooth consistency. Once the pudding is fully mixed, gently fold in 1 cup of thawed whipped topping. This will make the pudding filling extra creamy and light. Be sure to fold the whipped topping in slowly to keep the texture fluffy.
3. Assemble the Pie: Pour the creamy pudding mixture into the cooled pie crust. Smooth the top with a spatula to make it even. Once the filling is in place, refrigerate the pie for at least 2 hours. Chilling the pie helps the pudding set and gives it a firm texture that’s perfect for slicing.
4. Top and Serve: Just before serving, spread the remaining 7 ounces of whipped topping over the top of the pie for a fluffy, creamy finish. Sprinkle 1/4 cup of mini chocolate chips on top for a fun and flavorful garnish. The chocolate chips add a nice crunch and extra burst of chocolate that complements the creamy filling perfectly.

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