Chocolate Cream Pie Recipe with Instant Pudding
This chocolate cream pie recipe with instant pudding has a luxurious thick filling, deep chocolate flavor, velvety bite and fluffy top. It’s kind of a chocolate pudding pie you can even serve to guests — and it doesn’t feel boxed or short-cutted at all.
Ingredients
Crust
- 24 Oreo cookies
- 5 tbsp unsalted butter melted
- Optional: pinch of sea salt
Filling
- 2 3.9 oz boxes instant chocolate pudding mix
- 2 ½ cups whole milk
- ½ cup heavy cream
- ½ cup high-quality melted dark chocolate like Lindt or Callebaut
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup whipped cream or whipped topping homemade or Cool Whip
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Toppings
- Chocolate curls
- Cocoa powder
- Crushed cookies
- Chocolate shavings
- Raspberries
- Espresso powder
Instructions
How to Make Oreo Pie Crust:
- Crush Oreos using food processor or zip bag + rolling pin.
- Mix with melted butter until it looks like wet sand.
- Press into a 9-inch pie dish, pushing up the sides.
- Bake at 350°F (175°C) for 8–10 minutes. Let cool. Chill while you make the filling.
Step 1: Melt the Dark Chocolate
- Place dark chocolate in a microwave-safe bowl and melt in 20-second intervals.
- Stir until smooth and let cool slightly (but not harden).
Step 2: Make Chocolate Pudding Base
- In a bowl, whisk together: pudding mix, cold milk, heavy cream, melted chocolate, vanilla, and salt.
- Whisk for 2–3 minutes until thick. Let sit for 5 minutes.
- If too thick, add milk 1 tbsp at a time.
Step 3: Fold in Whipped Cream
- Gently fold whipped topping into pudding mix (don’t beat or whisk).
- Texture should be thick, smooth, and spoonable.
Step 4: Fill and Chill
- Pour filling into cooled crust. Smooth the top.
- Refrigerate for at least 6 hours (overnight is best).
How to Make Whipped Cream Topping:
- In a chilled bowl, combine heavy cream, powdered sugar, and vanilla.
- Beat until soft peaks form. Don’t over-whip.
- Once pie is set, top with whipped cream in swirls or pipe for fancy look.
Notes
Don’t add too much milk and always chill your pie overnight for best texture. Use a warm sharp knife for clean slices, and chill again for 30 mins after topping with whipped cream to keep it firm.