Indulge in the simple decadence of this Chocolate Cream Pie recipe! With just five ingredients, you can create a luscious dessert that tastes like it came straight from a pastry shop. A creamy filling of milk chocolate, marshmallows, and whipped cream is poured into a ready-to-use chocolate pie crust, making this recipe both easy and impressive. Perfect for any occasion, this easy Chocolate Cream Pie is sure to become a family favorite. Get ready to impress with this 5-ingredient chocolate pie that's as delicious as it is simple to make!
So simple and so good. Below are the ingredients you’ll need to make this Chocolate Cream Pie.
Milk: The liquid base that helps melt and blend the chocolate and marshmallows, creating a smooth and creamy texture.
Miniature Marshmallows: Add sweetness and contribute to the pie's creamy texture. When melted, they create a smooth and slightly chewy consistency.
Milk Chocolate: The star ingredient, providing the primary chocolate flavor. Milk chocolate's sweetness and creamy texture are essential to the pie's overall taste.
Heavy Whipping Cream: When whipped, it adds lightness and airiness to the filling. Folding it into the chocolate mixture creates a smooth, decadent texture.
Chocolate-Flavored Pie Shell: Provides the base for the pie. The chocolate flavor complements the filling, enhancing the overall chocolate experience.
Milk Chocolate Curls (Optional): Used for garnish, adding visual appeal and an extra touch of chocolate flavor.
Refrigerate any remaining pie immediately after serving to maintain its quality. Cover the pie loosely with plastic wrap or foil. Be careful not to let the covering touch the surface of the pie, as this can cause the topping to stick and become messy. Alternatively, you can use a pie container with a lid. The pie is best consumed within 2-3 days. After this time, the crust may become soggy, and the whipped cream topping may start to deflate or weep.
Freezing is not recommended for Chocolate Cream Pie, as it can significantly alter the texture of the filling and crust. The whipped cream may separate, and the crust can become soggy upon thawing.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell.
Refrigerate uncovered about 8 hours or until set.
Garnish with whipped cream and milk chocolate curls, if desired. Immediately refrigerate any remaining pie after serving.
To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of a room-temperature bar of milk chocolate, using long, thin strokes.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 19 g | % Value Not Available |
| Saturated Fat | 10 g | % Value Not Available |
| Cholesterol | 30 mg | % Value Not Available |
| Sodium | 90 mg | % Value Not Available |
| Total Carbohydrate | 31 g | % Value Not Available |
| Dietary Fiber | 1 g | % Value Not Available |
| Protein | 3 g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 2% |
| Potassium | 130 mg | % Value Not Available |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
