Who doesn’t love a good chocolate cream pie? These chocolate cream pie dessert cups are incredibly easy to make and will disappear faster than you can make them. A graham cracker crust, creamy chocolate pudding, and homemade whipped cream create the perfect little chocolate cream pies.
Chocolate Cream Pie Dessert Cups
I am not a huge pie person, but put a chocolate cream pie in front of me and it will disappear.
These chocolate cream pie dessert cups could not be any easier to make. They start with a simple graham cracker crust made with graham cracker crumbs and butter. We are keeping things super simple and using instant chocolate pudding mix to make the chocolate filling. The cups are topped with fresh vanilla whipped cream and some chocolate shavings for a little extra chocolate.
If you are looking for an easy, no bake dessert for the summer, these are it. Perfect for parties, picnics, camping, boating, BBQs, baby showers, bridal showers – basically all the things.
Ingredients for Chocolate Cream Pie Dessert Cups
- Graham cracker crumbs – Use a food processor to pulse graham crackers into fine crumbs.
- Butter – Melted. You can use unsalted or salted butter.
- Instant chocolate pudding mix – Two 3.9 ounce boxes of instant pudding mix.
- Milk – Use what you have! For this recipe, I recommend whole milk or 2%.
- Heavy cream – Cold heavy cream or heavy whipping cream.
- Powdered sugar – To sweeten the whipped cream.
- Vanilla extract – A splash of pure vanilla extract to flavor the whipped cream.
- Chocolate shavings – Make chocolate shavings with a chocolate bar and a grater. You could also use mini chocolate chips.
Tools & Supplies for Chocolate Cream Pie Dessert Cups
How to Make Chocolate Cream Pie Dessert Cups
- Mix together the graham cracker crumbs and melted butter.
- Portion the graham cracker crumbs into 28 2-ounce plastic cups using a small cookie scoop. Use the back of one of the cups to press the crumbs into the bottom of the cups. Set aside.
- In a mixing bowl, stir together the instant chocolate pudding mix and milk until smooth. Fill a piping bag with the chocolate pudding mixture and pipe into the cups onto the graham cracker crust about 2/3 full.
- In a separate mixing bowl, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag with the whipped cream and pipe onto the chocolate pudding. Use an offset spatula to spread the whipped cream into an even layer.
- Add a sprinkle of chocolate shavings to the top of each dessert cup. Top with a lid and chill overnight.
Chocolate Cream Pie Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. The cups are 2-ounces, but you can make them any size you would like! The recipe makes approximately 28 2-ounce cups give or take depending on how much chocolate pudding you use.
Experiment with different flavors
You can customize this recipe to suit your taste. Use different instant pudding flavors to make the pie filling such as vanilla, butterscotch or pistachio. You could also switch up the crust by using vanilla wafers, shortbread cookies, or a chocolate cookie crust.
Chocolate shavings
To make the chocolate shavings, I simply take a semi-sweet chocolate bar and use a fine hand grater to grate the chocolate. Work quickly when you are sprinkling the shavings onto the cups so the chocolate doesn’t melt on your fingers.
Storing and serving
These dessert cups can be stored in the refrigerator for 2 to 3 days. Serve cold. The dessert cups can stay out at room temperature for about 1 hour. I love serving the cups out of a cooler at parties and picnics.
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Chocolate Cream Pie Dessert Cups
Equipment
- Electric hand mixer
- 28 2 ounce plastic cups with lids
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted or salted butter melted
Chocolate Pudding Filling
- 7.8 oz instant chocolate pudding mix (2 – 3.9 ounce packages)
- 3 cups milk
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Additional Ingredients
- ¼ cup chocolate shavings
Instructions
- In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Use a small cookie scoop and portion the graham cracker crumbs into 28 2-ounce plastic cups. Use the back of one cup to press the crumbs into the bottom of the cups to form the crust. Set aside.
- In another mixing bowl, whisk together 2 packages of instant chocolate pudding mix with milk until thickened and smooth. Fill a piping bag with the chocolate pudding mixture and pipe into the cups about 2/3 full.
- In a separate mixing bowl, use an electric hand mixer to whip the heavy cream, powdered sugar and vanilla extract to stiff peaks. Fill a piping bag with the whipped cream and pipe onto the cups. Use an offset spatula to spread the whipped cream into an even layer. Sprinkle chocolate shavings over the whipped cream.
- Seal the cups with lids and chill in the refrigerator overnight. Store the dessert cups in the refrigerator for up to 3 days.
Notes
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