Decadent Double Chocolate Cream Pie
Indulge in a rich and velvety dessert with our Decadent Double Chocolate Cream Pie. This luscious pie features a silky smooth chocolate pudding filling, made from scratch using high-quality chocolate pudding mix and creamy whole milk. Infused with butter and decadent chocolate chips, this dessert is nestled in a perfectly baked pastry shell that adds a delightful crunch. Top it off with a generous dollop of Cool Whip and a sprinkle of grated chocolate for an eye-catching finish. Ideal for chocolate lovers and perfect for any celebration or dinner party, this pie is sure to impress your family and friends. Share this delightful treat and watch it disappear in no time!
16
Servings
N/A
Calories
7
Ingredients
Ingredients
chocolate pudding mix
7 ounces (2 (3 1/2 ounce) packages, NOT INSTANT)
milk
3 1/2 cups (whole milk, for a creamier texture)
butter or margarine
2 tablespoons (unsalted, for a richer flavor)
chocolate chips
1/3 cup (semi-sweet or dark chocolate)
baked pastry shells
2 (fully cooled)
Cool Whip topping
to taste (for garnish)
grated chocolate
to taste (for garnish)
Instructions
1
In a medium saucepan, combine the chocolate pudding mix, milk, butter, and chocolate chips. Stir well to combine.
2
Place the saucepan over medium heat and cook the mixture, stirring frequently, until it thickens and comes to a full bubbling boil. This should take about 8-10 minutes.
3
Once it reaches a boil, remove the saucepan from heat and allow it to cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
4
Carefully pour the warm chocolate mixture into the cooled baked pastry shells, dividing it evenly between the two shells.
5
Refrigerate the pies for at least 3 hours, or until chilled and set.
6
Before serving, garnish the pies with a generous dollop of Cool Whip topping and a sprinkle of grated chocolate, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Double Chocolate Cream Pie?
It is a rich and velvety dessert featuring a silky smooth chocolate pudding filling made from scratch and nestled in a baked pastry shell.
What kind of pudding mix is required for this recipe?
The recipe requires two 3.5-ounce packages of chocolate pudding mix that are NOT instant.
Can I use instant pudding instead of cook-and-serve?
No, this specific recipe is designed for cook-and-serve pudding mix to achieve the correct cooked consistency.
What type of milk provides the best texture for this pie?
Whole milk is recommended for a creamier and richer texture.
How much milk is needed for the filling?
You will need 3 1/2 cups of milk.
Should I use butter or margarine?
You can use either, but unsalted butter is recommended for a richer flavor.
What kind of chocolate chips should I use?
Semi-sweet or dark chocolate chips work best for this recipe.
How many pastry shells does this recipe fill?
This recipe is designed to fill two baked pastry shells.
Do the pastry shells need to be baked beforehand?
Yes, the pastry shells should be fully baked and cooled before adding the filling.
How long does it take to cook the pudding mixture?
It typically takes about 8 to 10 minutes over medium heat.
How do I know when the filling is finished cooking?
The mixture is ready when it thickens and comes to a full bubbling boil.
Why do I need to stir the mixture frequently while cooking?
Frequent stirring ensures even cooking and prevents the pudding from burning or sticking to the saucepan.
How long should the mixture cool before pouring into the shells?
Allow the mixture to cool for about 5 minutes after removing it from the heat.
How do I prevent a skin from forming on the pudding while it cools?
Stir the mixture occasionally during the 5-minute cooling period.
How many servings does this recipe produce?
This recipe makes approximately 16 servings across two pies.
How long must the pies be refrigerated?
The pies need to be refrigerated for at least 3 hours or until they are completely chilled and set.
What are the recommended toppings for this pie?
A generous dollop of Cool Whip topping and a sprinkle of grated chocolate are recommended for garnish.
Is this recipe suitable for chocolate lovers?
Yes, with double chocolate from both pudding and chocolate chips, it is ideal for chocolate lovers.
What equipment is needed to make the filling?
A medium saucepan and a stirring utensil are required.
Is this considered a no-bake dessert?
While the filling is cooked on the stovetop, the overall process is often categorized as a no-bake style dessert if using pre-baked shells.
Can I use dark chocolate chips?
Yes, dark chocolate chips can be used for a more intense chocolate flavor.
How do I distribute the filling between the shells?
Carefully pour the warm chocolate mixture, dividing it evenly between the two cooled pastry shells.
Is this recipe good for dinner parties?
Yes, its decadent nature and eye-catching finish make it perfect for celebrations or dinner parties.
Can I use a different garnish besides Cool Whip?
While the recipe suggests Cool Whip, you could use homemade whipped cream if preferred.
What adds the 'crunch' to this dessert?
The perfectly baked pastry shell provides a delightful crunch against the smooth filling.
What is the total amount of pudding mix used?
A total of 7 ounces of pudding mix is used.
Do I add the chocolate chips before or after cooking?
The chocolate chips are added to the saucepan with the milk and pudding mix before cooking.
Does the recipe include nutritional information like calories?
The current recipe data does not provide specific calorie or macronutrient counts.
Can I serve the pie immediately after filling the shells?
No, the pie must be refrigerated for at least 3 hours to set properly.
What is the primary category of this recipe?
This recipe is categorized as a Dessert.