Ingredients
Pie Crust
- 1 frozen pie crust
Filling
- 2 cups cold whole milk
- 2 (3.4-ounce) packages instant chocolate pudding mix
- 1 (8-ounce) tub frozen whipped topping (like Cool Whip), thawed and divided
- ¼ cup mini chocolate chips
Instructions
- Bake the Pie Crust: Preheat your oven and bake the frozen pie crust according to the package instructions. Once baked, transfer it to a wire rack to cool completely while you prepare the filling.
- Prepare the Pudding Filling: In a large mixing bowl, combine the cold milk and instant chocolate pudding mix. Using an electric mixer on low speed, beat for about 2 minutes until the mixture thickens. Gently fold in 1 cup of the thawed whipped topping to make the filling creamy and light.
- Assemble and Chill: Pour the pudding mixture into the cooled pie crust and spread evenly. Place the pie in the refrigerator and chill for at least 2 hours to allow the filling to set properly.
- Add Toppings and Serve: Before serving, spread the remaining whipped topping evenly over the pie. Sprinkle mini chocolate chips on top to add a decorative and flavorful finish. Slice and enjoy your delicious chocolate cream pie!
Notes
- For best results, use whole milk as it helps the pudding set with a richer texture.
- Ensure the pie crust has cooled completely before adding the pudding to prevent sogginess.
- The pie should be kept refrigerated and consumed within 2-3 days for optimal freshness.
- You can substitute mini chocolate chips with shaved chocolate or cocoa powder for garnish.
- If you prefer a lighter pie, use low-fat milk and low-fat whipped topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for baking pie crust)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
