Chocolate Cream Pie

Easy Double Chocolate Cream Pie

I love creamy pies, especially yummy chocolate ones like this…

Chocolate Cream Pie

I made this pie for our company last Saturday. We are not gluten-free, we occasionally have people over that are. I have found that pies with a gluten-free crust option are a perfect go-to recipe when you need to make a GF dessert – and I don’t think we’ve ever had company without making a dessert! I also wanted something quick and easy, which makes this recipe doubly appealing.

Easy Double Chocolate Cream Pie

! Gluten-free if you use gluten-free cookies or our gluten-free chocolate pie crust, but if this is not necessary for you, then just substitute regular chocolate sandwich cookies. One package is plenty for one pie. 
~ Recipe Makes one 9″ pie ~
This is gluten-free if you use gluten-free cookies or our gluten-free chocolate pie crust, but if you don’t need gluten-free, then just substitute regular chocolate sandwich cookies. One package is plenty for one pie. 
 
Crust:
Crush 25 chocolate cream sandwich cookies to fine crumbs – you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor. We like the food processor for crushing cookies finely.
  1. Crush 25 chocolate cream sandwich cookies to fine crumbs – you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.
  2. Remove 3/4 c. of the crumbs and set them aside.
  3. Place the remaining crumbs in a bowl and add the butter and vanilla extract.
  4. Mix with a spoon until the crumbs are moist and sticky. Press mixture into a 9″ pie plate. Set aside.

Filling:

  1. In a large bowl combine instant pudding and the milk.
  2. Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie.
  3. Add 3/4 of whipped topping to the remaining pudding. Gently fold until combined. The mixture will be like a chocolate mousse.
  4. Spread the mixture over top of the first layer in the pie.
  5. Carefully spoon the remaining 1/4 c. whipped topping onto the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.
 
Yield: 10 Servings

Easy Double Chocolate Cream Pie

Chocolate Cream Pie

Try this easy and fast version of double chocolate cream pie using an instant pudding mix and whipped cream topping.

Ingredients

  • 25 chocolate cookies, finely crushed
  • 1/4 cup melted butter

  • 1/2 tsp. vanilla extract
  • 2 - 4.5 oz. packages instant chocolate pudding mix
  • 2 1/2 cups cold milk
  • 1 c. whipped topping - divided 3/4 c. and 1/4 c.

Instructions

  1. Crush 25 chocolate cream sandwich cookies to fine crumbs - you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.
  2. Remove 3/4 c. of the crumbs and set them aside.
  3. Place the remaining crumbs in a bowl and add the butter and vanilla extract.
  4. Mix with a spoon until the crumbs are moist and sticky. Press mixture into a 9" pie plate. Set aside.

Filling:

  1. In a large bowl combine instant pudding and the milk.
  2. Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie.
  3. Add 3/4 of whipped topping to the remaining pudding. Gently fold until combined. The mixture will be like a chocolate mousse.
  4. Spread the mixture over top of the first layer in the pie.
  5. Carefully spoon the remaining 1/4 c. whipped topping onto the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.

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