Believe me when I tell you, this is the best chocolate cream pie recipe you will make! It's so perfect for the holiday season and it's quick and easy to make. Decadent and creamy, this is the dessert you need to be serving this Thanksgiving!
Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.
For the Topping
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH until foamy, about 1 minute.
1 cup heavy cream, 1½ tablespoons powdered sugar
Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
Spread to whipped cream over the pie and serve.
Garnish with chocolate flakes or shavings.
Chocolate Flakes or chocolate shavings
Video
Notes
NOTE: Ghirardelli Bittersweet and Semisweet Chocolate Premium Baking Bars work well.
Use your favorite pre-made pie crust for this recipe, or make your own.
Line the pie tin with parchment for easy removal.
You can use half-and-half in place of part or all of the whole milk for a richer pie.
Allow four hours for the pie to completely cool and chill before serving.
Storage: Store chocolate cream pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.