Chocolate Pie with Whipped Cream and Chocolate Shavings Recipe
This rich and creamy Chocolate Pie recipe is a quick and easy dessert that's bursting with chocolate flavor. Featuring a smooth chocolate pudding and melted semisweet chocolate filling, topped with fluffy whipped cream and elegant chocolate shavings. Perfect for any occasion and sure to satisfy your chocolate cravings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pie Shell
- 1 9-inch blind-baked pie shell (Marie Callender’s frozen crust recommended)
Chocolate Filling
- 8 oz semisweet baking chocolate (Ghiradelli recommended)
- 2 cups cold milk
- 5.1 oz package instant chocolate pudding mix
Whipped Cream Topping
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (optional)
Garnish
- Chocolate shavings
Instructions
- Melt the chocolate: Place the semisweet baking chocolate in a microwave-safe bowl and heat in increments, stirring between intervals until about two-thirds melted. Continue stirring until fully melted and smooth. Set aside to cool slightly.
- Prepare whipped cream: In a separate chilled bowl, combine the heavy whipping cream, powdered sugar (if using), and vanilla extract. Whip until stiff peaks form, then set aside.
- Make pudding mixture: In another bowl, whisk together the cold milk and instant chocolate pudding mix until smooth. Allow the pudding to thicken for about 3 minutes.
- Combine chocolate and pudding: Whisk the melted chocolate into the thickened pudding mixture until fully incorporated. Gently fold in half of the whipped cream to lighten the filling.
- Assemble the pie: Pour the chocolate pudding filling into the cooled blind-baked pie shell, spreading evenly. Top with the remaining whipped cream and decorate with chocolate shavings.
- Chill and serve: Cover the pie with plastic wrap and refrigerate until ready to serve to allow the filling to set and flavors to meld.
Notes
- Use a pre-baked or blind-baked pie crust to ensure it stays crisp and doesn't get soggy.
- Melting chocolate slowly helps prevent it from burning and ensures a smooth texture.
- For best results, chill the bowl and beaters before whipping cream to get stiff peaks faster.
- The powdered sugar in the whipped cream is optional depending on your desired sweetness.
- Store leftovers covered in the refrigerator for up to 3 days.
