Double Cream Pie

Double Cream Pie
The most decadent pie you'll ever taste!
For the filling: 1 3/4 Cup milk 1/2 Teaspoon vanilla extract 1 4-serving size vanilla instant pudding mix 1 graham cracker for topping 2 Cups thawed frozen whipped topping
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For a delicious easy cream pie without the fuss, start with vanilla pudding flavored with vanilla extract. Your family will love this easy recipe.
For this recipe you can use either store bought pie crust or you can make your wth this perfect pie crust recipe.
Mix milk and extract in medium bowl. Add pudding mix; beat with wire whisk 2 minutes or until well blended.
Pour pudding mixture into the pie shell.
Refrigerate 3 hours or until set. Garnish with whipped topping and almonds just before serving. Store leftover pie in refrigerator.

A moan-worthy pie with a sweet, rich silky filling and an easy to make cookie crumb crust
For the chocolate filling: 1 ½ cups sugar ½ teaspoon salt 3 tablespoons cornstarch 1 tablespoon all-purpose flour 3 cups whole milk 3 egg yolks slightly beaten 1 tablespoons unsalted butter 1 ½ teaspoons vanilla extract 3 ounces good quality unsweetened chocolate chopped (not chocolate chips)
Preheat oven to 350°F. Pulse cookies in food processor to fine crumbs. Add butter and process until combined. Firmly press the crumbs into bottom and up the sides of 9-inch pie plate. Refrigerate about 20 minutes or until the crust is firm. Bake in the preheated oven for 10 minutes. Cool while preparing the filling.
In a medium mixing bowl, whisk the eggs yolks. Set aside.
In a large saucepan, combine the sugar, salt, cornstarch and flour. Stir milk in gradually. Add chopped chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. To temper the eggs, slowly drizzle half the chocolate mixture into the egg yolks while whisking constantly. Blend the chocolate egg mixture back into the saucepan with the remaining hot mixture. Boil 1 minute more, stirring constantly. Remove from the heat and add the butter and vanilla. Pour into baked chocolate crust.
Allow the filling to cool at room temperature. Lightly cover the pie with plastic wrap (not touching the filling) and chill for at least 4 hours before serving. When ready to serve, prepare the whipped cream topping and dollop or pipe on top. Garnish with grated semi-sweet chocolate or chocolate curls if desired.
Beat the whipping cream, powdered sugar and vanilla with an electric mixer on low until it starts to thicken. Increase the speed to high and beat until medium-stiff peaks form. Top with shaved chocolate or chocolate curls if desired.

Prep time and cooking time does not include cooling and refrigeration time of about 5 hours.
Top with whipped cream just before serving.
To make the shaved chocolate in the photo, I used a vegetable peeler and a thick bar of semi-sweet chocolate.
For this recipe I use Nabisco Famous Chocolate Wafers.
This pie is best made the morning you plan to serve or the day before. Keep this pie refrigerated.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 456 kcal | Carbohydrates: 54 g | Protein: 6 g | Fat: 26 g | Saturated Fat: 15 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.3 g | Cholesterol: 111 mg | Sodium: 268 mg | Potassium: 254 mg | Fiber: 2 g | Sugar: 42 g | Vitamin A: 741 IU | Vitamin C: 0.1 mg | Calcium: 130 mg | Iron: 2 mg
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Before my husband tried this Chocolate Cream Pie, I warned him that it’s super chocolatey. Since he’s not a real chocolate lover (like me) I was afraid he would not like it. Ha.
Not sure why I bothered to say anything because he adored it, probably as much as I do.
When I was single, this is the pie I made most often. It was a childhood favorite of mine and better than birthday cake, in my opinion.
Our chocolate cream pie filling is adapted from a super old recipe my mom used to make so it’s been a favorite of mine since I was a young girl.
The crust is made with chocolate wafer cookies that are not very sweet, and the whipped cream is only lightly sweetened so this helps prevent a sugar overload.
I’m not trying to wave you off from trying this chocolate cream pie, just giving you a heads up before you do. The filling is so creamy, cold and silky smooth; the perfect consistency! It truly melts in your mouth and is crazy good.
If you have a chocolate lover in your life (or someone that doesn’t admit to being a chocolate lover) this is a must make treat. This chocolate cream pie is best made ahead so the filling has time to cool and set up.
For best results, top with whipped cream just before serving.
Our silky Chocolate Cream Pie is really terrific served with a fresh, hot cup of coffee or espresso.
Chocolate chips don’t melt the same as block chocolate baking bars and have a much softer texture overall. I don’t think the filling will set up correctly if you use chocolate chips and may be much too sweet to eat.
I use Scharffen Berger 100% Unsweetened Dark Chocolate Baking Bar for this recipe. My local grocery store carries this brand but any good quality unsweetened chocolate baking bar will do.
No-Bake Baileys Chocolate Cheesecake – with a chocolate cookie crust, great silky texture, subtle richness and the intense chocolate flavor that adds a luxurious flair to this no-bake dessert. Click HERE to get the recipe.
Light as air, and melt in your mouth creamy, our Chocolate Soufflé with Bailey’s Crème Anglaise tastes luxurious and couldn’t be easier to make! Click HERE to get the recipe.
Chocolate Bundt Cake ~ a rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover! Click HERE to get the recipe.
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I like everything about your chocolate cream pie…especially that it is not overly sweet.
Wait! You married a non chocolate lover? Well, I guess opposites attract! I am so glad he loved this pie because it sounds like pure heaven to me!
Haha – thanks Abbe! My husband has other great qualities and he never met a leftover he didn’t like. Such a great guy 😉
Double chocolate? Double delightful! This looks incredible — SO GOOD! And you’re right — I need to cut small slices of this. So I can have two. 🙂
Thanks John – I like the way you think 😉
You are killing me here – not just chocolate but double chocolate – I prefer the one with the crust up the sides. I don’t often comment on desserts but this one is in my wheelhouse and rather than ” be sure to cut small slices,” I might just get a big glass of milk, a fork, and dig into the whole pie. 🙂
Haha – I hope you get to make this sometime Larry – it’s soooooo good and rich and super chocolatey. Safe travels!
When my husband and I were first married he loved the chocolate pudding pies with store bought crust that his mother made (or should I say assembled – LOL). He would absolutely love this real-deal version!
I bet he would Susan – this was a favorite of mine growing up.
I love all of your chocolate recipes, Tricia but this one might just be my favorite! It looks so creamy, fudgy and deliciously indulgent. I love the way it holds together so well too!
Thanks Chris – it’s silky but still holds together well. If you need a chocolate fix, this is the recipe!
This is heaven for chocolate lovers. Pinned!
Yes indeed Gerlinde – thanks so much for pinning!
This looks amazing! Actually all your pies are amazing 🙂 Wish I could eat those sweets as much as I want..so deadly tempting!
I wish I could eat them all the time too Angie. I have to be careful when I make desserts to be sure there are plenty of people around to eat them – or they have a home to go too quickly! So much temptation 🙂 Thank you!
I’m in a chocolate coma! This pie looks absolutely spectacular, you’re the pie Queen Tricia!!
Chocolate coma is a good way to describe this yummy pie Sue – thank you!!!
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No Bake Double Chocolate Cream Pie is an easy, 5 ingredient pudding cream pie that takes just minutes to make and it uses convenient ingredients like instant pudding mix and Cool Whip. A chocolate crumb crust filled with a creamy double chocolate pudding mixture with milk chocolate and white chocolate.
Add the instant pudding mixes and half & half milk into a mixing bowl. Stir with a whisk for 1-2 minutes until pudding is dissolved and mixture is slightly thicker. Let it sit for 5 mintues to thicken up more.
Cover the pie with the enclosed plastic lid (from the store bought crust) and refrigerate for at least 6-8 hours, or overnight.
When ready to serve garnish the pie with chocolate curls (vegetable peeler + hershey's chocolate bar). You can also make some homemade whipped cream for the topping as well or use a spray can of whipped cream to decorate the top of the pie.
Calories: 170 kcal Carbohydrates: 25 g Protein: 2 g Fat: 7 g Saturated Fat: 4 g Cholesterol: 22 mg Sodium: 236 mg Potassium: 112 mg Fiber: 1 g Sugar: 18 g Vitamin A: 211 IU Vitamin C: 1 mg Calcium: 77 mg Iron: 1 mg
Keyword chocolate cream pie with instant pudding mix, double chocolate cream pie, no bake pudding pie
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Home » Recipes » No Bake Desserts » No Bake Double Chocolate Cream Pie
Published : May 2, 2021 Updated : September 10, 2021 by Together As Family 29 Comments
No Bake Double Chocolate Cream Pie is an easy, 5 ingredient pudding cream pie that takes just minutes to make and it uses convenient ingredients like instant pudding mix and Cool Whip. A chocolate crumb crust filled with a creamy double chocolate pudding mixture with milk chocolate and white chocolate.
I just love easy no bake dessert recipes like this double chocolate cream pie. I am not against using easy ingredients like instant pudding mixes and Cool Whip when it comes to pie.
Sometimes I have time to make a homemade from scratch pie, and other times I just want an easy pie recipe that can be made in under 5 minutes and something that is always a hit. And with only 5 ingredients this pie is the perfect thing to make when you want something quick and easy, but most importantly delicious!
This pie could not be easier to make! Simply combine the instant pudding mixes and the milk together in a mixing bowl. Stir that really well with a whisk and then let it sit for about 5 minutes to thicken up before adding the Cool Whip.
Add in the Cool Whip and then spread the mixture into the pie crust. Refrigerate for at least 6-8 hours before serving. Seriously that is it! This pie can be made in under 5 minutes.
No Bake Banana Cream Pie - My favorite version of the classic banana cream pie with banana instant pudding mix, cream cheese, and whipped cream. No browned gooey banana slices in this pie!
No Bake Oreo Pudding Pie - Oreo pudding and chopped Oreo cookies inside an Oreo pie crust.
No Bake Snickers Cheesecake Pie - Creamy no bake pie filled with Snicker's candy bar chunks.
No Bake Coconut Cream Pie - A really easy version of the classic coconut cream pie.
I cant find white chocolate pudding mix at all...is it one flavor or can i mix the two? Also is white, vanilla? Help!
Thank you Desire'
Oh my goodness nevermind I found it at Walmart. I googled it?
I love no bake desserts. (So, I don't mind it's turning into a dessert blog. hahaha!) Thank you for all the wonderful recipes. This one is one of my favorites.
Would using 1% milk make that big of a difference? It's what I have at home already. Thanks so much!
It should not make a big difference. I just prefer the higher fat content because it produces a thicker pudding. But the 1% will work fine.
Are we actually making the pudding according to the box? Or just mixing the powder with the milk? I know I’m probably overthinking this...
Mix the pudding powder with the milk called for in recipe. Ignore the pudding box directions. Hopefully that helps clear things up ☺️
How do two boxes of pudding fit into one crust? I usually make chocolate pudding pie with one box and it fills the crust.
It's definitely a full, thick pie but it still fits. If you're worried, just get 2 pie crusts and divide the pudding mixture between the two. That would work just fine too. I've made it both ways and we like them both.
I made this for Christmas. Saying it was a hit would be an understatement! I used 1% milk and the pudding was thick enough. I couldn't get it all to fit into the pie pan but whatever was left I popped into a piping bag and added some decorations on top! Making it again today!
I love that idea! Yes, it definitely makes a thick pie.
Would it be okay to use vanilla pudding I couldn't find white chocolate
Madw this for years, but used 2 packs of chocolate pudding. Delish
I made this to bring to our family Thanksgiving dinner. I chose Hershey’s White Chocolate Candy Cane Candy Bar for the shredded topping, everyone not only Loved It, but asked if I would make them more! ?
Do you think this could be made with sugar free pudding?
I made the recipe completely as called for and the pie turned out as more like runny pudding pie. What happened? I even used full fat milk. I was rather bummed. The pie did not turn out fluffy and full as in the picture.
Did you happen to use the cook n' serve pie & pudding filling? That is the only thing I can think of as to why the pie turned out runny.
Hi! What is the difference on the cook n' serve pie & pudding filling? I have the same thing happen to me on a coconut pie!
Not sure of the differences but I do know that the preparation is different. With the instant pudding you simply mix milk with the pudding powder. But with the cook n'serve you have to heat the mixture up in a saucepan on the stove top. So it's important to note which pudding a recipe calls for because of the different preparations needed.
Sur Roggenbeck...
Did you use ONE cup of milk or two? THIS recipe called for only one cup wondering if you made according to the pudding box directions? I almost made the same mistake until I glanced at the recipe again thank goodness ?
***I wasn’t sure if I’d like the white chocolate but it reminded me of melted vanilla ice cream...?
My 5-year-old son wanted something he could contribute to a family cookout, so I found this recipe and it's now his "staple dish" he contributes to family gatherings. It's simple and he makes it all in the KitchenAid mixer. Only change-up is we add vanilla to the white chocolate and use dark chocolate for the bottom to better balance the sweetness. This is a perfect dish for kids to make.
I love that he made this! THanks for your comment 🙂
Hi there. Do you mix both pudding together or do you layer them on top of each other? I can only find sugar free white chocolate pudding, not sure how that will taste.
It's a layered pie so you lay them on top of each other. I would suggest not using sugar-free pudding but you could always try it. I know some readers have used sugar-free and said it turned out great, but I have never personally used it myself.
Oh my! This is so delicious. I just made it for Thanksgiving and tried the filling and it is so good. I used dark and milk chocolate puddings ( not a white chocolate fan) and I will never buy a chocolate pie again. Thank you for sharing this recipe.
Can you make a meringue to go on top of this?
I think that would work just fine. I've never made meringue so I would not even know where to start with that one. Let me know if you try it.
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I am so glad that you are here. I love sharing recipes and I am very passionate about families sitting together at the table for dinner. Even if it's takeout or a homecooked meal, eat together! I hope I can help you find some delicious recipes that your family will love just as much as mine does.

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Double-Chocolate Cream Pie Recipe
Dense, rich, and creamy chocolate cream pie topped with an airy vanilla meringue.

Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

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Dutch cocoa and dark chocolate create a filling that's rich, thick, and intense. Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling. Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but the exact timing is rather flexible. Browning at relatively low heat allows the meringue to dry instead of simply crusting over, making it fluffy, not gooey, inside.
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Okay, after reading the words "chocolate cream pie" and spotting meringue in the photos, you're probably thinking I've lost my mind. But believe it or not, meringue is the traditional topping for any sort of cream pie—historically defined as any pie filled with a cream pudding, such as butterscotch, coconut, and chocolate.

Perhaps through the power of suggestion or just the hedonistic bent of 20th-century recipes, whipped cream has become a fairly ubiquitous substitute for meringue, but I like to think that the latter has more than history on its side.

Good desserts are all about contrast—that thin layer of brittle burnt sugar atop a crème brûlée or the crunchy graham crackers on either side of a melted marshmallow. Chocolate custard is already dense, rich, creamy, and intense, so what it needs is a dose of something light, lean, foamy, and mild, which is where my Swiss meringue comes into play.

Made with mellow toasted sugar and aromatic vanilla bean, it's not the hyper-sweet and flavorless meringue most of us know and loathe. It's light and silky but sturdy, so it's neither the fragile foam of a French meringue nor the dense, crème-
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