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Whipped Chocolate Cream Pie {Bringin' Sexy Back!}

It's rich, creamy, gorgeous and damn sexy! It slices beautifully too! 
Servings: 8
Author: Kim Lange


  • 1 whole Pie Crust or you can use Oreo or Graham Cracker Crust, baked and cooled

Whipped Chocolate

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 - 1/2 cups dark or semi-sweet chocolate chips or chocolate bars chopped finely
  • 1/3 cup heavy whipping cream or milk

Whipped Topping

  • 2 cups heavy whipping cream or 2-8 ounce containers of Cool Whip


Whipped Topping

  • Using a mixer, whip 2 cups of the heavy whipping cream until you get medium to stiff peaks, creating whipped cream heaven and set aside.

Whipped Chocolate

  • Melt chocolate and 1/3 heavy whipping cream for 45-60 seconds in microwave.
  • Whisk together chocolate and cream until chocolate is completely melted, making a chocolate ganache, set aside
  • Using a mixer, cream the cream cheese and powdered sugar together well.
  • Measure out 1/4 cup of the chocolate ganache and set aside for drizzle.
  • Add the other 3/4 chocolate ganache to the cream cheese/powdered sugar mixture and mix until well blended.
  • Mix in a heaping 1/3 of the whipped topping to the chocolate mixture and mix until combined, then pour filling into pie crust and smooth out.
  • Spoon out remaining whipped cream on top of the pie and frost.
  • Drizzle the remaining chocolate on top of the pie by cutting a small hole in the corner of a ziploc bag. Add chocolate into the bag and drizzle chocolate over whipped cream.
  • Refrigerate pie for at least 4 hours before serving.


Add 2 - 3 tablespoons powdered sugar to whipped topping if you want a slightly sweeter whipped cream.
If chocolate ganache needs softened up to drizzle, just pop in microwave for 10-15 seconds.
If you want to freeze the pie, just take out of freezer an hour before serving.