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The Ultimate Easy No-Bake Chocolate Cream Pie with Graham Cracker Crust

A decadent slice of chocolate cream pie featuring a thick chocolate filling, whipped cream, and chocolate shavings.
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Make this rich and velvety chocolate cream pie without turning on your oven. This easy recipe uses a simple graham cracker crust and a silky smooth chocolate filling, topped with fluffy whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla or white chocolate pudding mix
  • 3 cups cold milk (whole milk works best)
  • 1 teaspoon vanilla extract
  • 1/2 cup cold heavy whipping cream (for filling stabilization)
  • 1 container (8 ounces) frozen whipped topping, thawed (or homemade whipped cream)
  • Chocolate shavings, for garnish

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the freezer for at least 15 minutes while you prepare the filling.
  2. Combine pudding mixes: In a large bowl, whisk together the instant chocolate pudding mix and the instant vanilla pudding mix.
  3. Add liquid: Gradually whisk in the 3 cups of cold milk and the vanilla extract until the mixture is smooth and starts to thicken, about 2 minutes.
  4. Stabilize the filling: Gently fold in the 1/2 cup of cold heavy whipping cream into the pudding mixture. This helps give the filling structure.
  5. Fold in whipped topping: Gently fold in about half of the thawed whipped topping until just combined. Do not overmix; you want streaks of white to remain for a lighter texture.
  6. Fill the crust: Pour the creamy chocolate filling into the chilled graham cracker crust. Spread the top evenly with a spatula.
  7. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set.
  8. Top and serve: Before serving, spread the remaining thawed whipped topping over the set pie filling. Garnish generously with chocolate shavings. Slice and serve cold.

Notes

  • For a richer chocolate flavor, substitute 1/4 cup of the milk with 2 tablespoons of unsweetened cocoa powder whisked into the dry pudding mixes.
  • If you prefer an Oreo crust, use 1 1/2 cups of finely crushed Oreo cookie crumbs instead of graham crackers, and use 5 tablespoons of melted butter.
  • You can make this pie a day ahead of time. Keep it covered in the refrigerator until you are ready to add the final whipped topping layer.

Nutrition

Find it online: https://rosatasty.com/chocolate-cream-pie-recipe-easy-no-bake/