No Bake Chocolate Cream Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until combined well. Let it sit for about 3-5 minutes so it can thicken up.
• Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
• To the remaining chocolate pudding add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
• Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
• Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up.
• When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
• Store leftovers in the fridge for 3-4 days.

NO-BAKE CHOCOLATE PIE

Steps:

• Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
• Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
• Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

NO-BAKE CHOCOLATE CREAM PIE

Steps:

• At medium speed beat 2 ¼ cups milk, pudding mix and vanilla until thick. Let stand 5 minutes.
• At high speed beat until smooth and shiny. Pour remaining milk into bowl; sprinkle with gelatin. Let stand 5 minutes.
• Microwave on HIGH in 10-second intervals, stirring often, until dissolved.
• At low speed beat gelatin mixture into pudding.
• Fold in 2 cups whipped topping; spoon into crust.
• Spread with remaining topping; refrigerate 4 hours.