Print

Make-Ahead Christmas Chocolate Cream Pie

A decadent slice of Christmas chocolate cream pie featuring a dark crust, rich chocolate filling, and generous whipped cream topped with chocolate shavings.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, no-fail chocolate cream pie with an Oreo crust, perfect for making ahead of your holiday gathering.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (Oreo or similar)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 1 package (3.4 oz) instant vanilla or white chocolate pudding mix
  • 3 cups cold milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for topping)
  • Chocolate curls or holiday sprinkles, for garnish

Instructions

  1. Prepare the crust: Mix cookie crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 30 minutes.
  2. Make the filling: In a large bowl, whisk together the chocolate pudding mix and vanilla pudding mix. Gradually whisk in the cold milk until the mixture is smooth.
  3. Continue mixing the pudding for about 2 minutes until it begins to thicken. Stir in 1 teaspoon of vanilla extract.
  4. Pour the chocolate filling into the chilled crust. Cover the pie loosely with plastic wrap, making sure the wrap does not touch the surface of the filling.
  5. Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set. This is your make-ahead step.
  6. Prepare the whipped cream topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
  7. Spread or pipe the whipped cream evenly over the set chocolate filling.
  8. Garnish the top with chocolate curls or holiday sprinkles before serving. Keep refrigerated until ready to serve.

Notes

  • For a firmer crust, you can bake the crust at 350°F (175°C) for 10 minutes before chilling.
  • If you want a deeper chocolate flavor, use only chocolate pudding mix and omit the vanilla pudding mix, using 3 cups of milk total.
  • Chill the pie for at least 8 hours for the best texture before slicing.

Nutrition

Find it online: https://cookingbyfelix.com/christmas-chocolate-cream-pie/