With a homemade graham cracker crust and a creamy, no-bake filling, this frozen Chocolate Cream Pie is the ultimate make-ahead dessert!

I often identify as a sub-standard baker, so no-bake desserts are my go-to. And especially when it’s Grandma’s tried-and-true Chocolate Cream Pie, nothing can go wrong.

You have to make a decision on the crust: Make it from scratch or buy it, but once that gut-wrenching choice is over, the rest is easy. Whisk 6 ingredients in a bowl and you have pie!

Chocolate cream pie with one piece missing.

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The filling is perfectly balanced with a rich, chocolatey flavor from cocoa powder and the tang of cream cheese.

Faux dairy warning: Yes, this pie contains whipped topping. If this freaks you out, please check out my Frosty Chocolate Cheesecake. You’ll love it!

Chocolate cream pie with two slices pulled out and off to the side.

The pie needs to chill for a bit, but it can also chill for a lot.

Make it ahead, put it in the freezer, and pull it out right before you serve your next special dinner. Dessert will be ready and fabulous when need it most.

A slice of chocolate cream pie.


Chocolate cream pie with graham cracker crust.

Chocolate Cream Pie

With a homemade graham cracker crust and a creamy, no-bake filling, this frozen Chocolate Cream Pie is the ultimate make-ahead dessert!
5 from 8 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 8 servings
Course Dessert
Cuisine American
Calories 396


For the graham cracker crust:

  • 9 graham crackers
  • 5 tablespoons butter melted
  • 2 tablespoons granulated sugar

For the filling:

  • 1/2 cup granulated sugar
  • 3 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 8 ounces frozen whipped topping thawed
  • Chocolate syrup for decorating, optional


To make the graham cracker crust:

  • Preheat oven to 325 degrees. In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers. 
  • In a medium bowl, combine graham cracker crumbs, butter, and sugar. Pour into a 9-inch pie plate, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom and up the sides of the pie plate.
  • Bake until golden brown and fragrant, 15 to 20 minutes. Remove from oven and cool completely, at least 1 hour.

To make the filling:

  • In a large bowl combine sugar, cream cheese, and vanilla extract. Stir until evenly blended. Add cocoa powder and milk in alternating batches, a few tablespoons at a time, until evenly incorporated.
  • Gently fold in whipped topping until well-combined. Pour into cooled crust and smooth the top with a spatula. Freeze at least 4 hours or until serving (up to 1 month in advance).
  • Thaw for 5 to 10 minutes before slicing. Drizzle individual pieces with chocolate syrup if desired.


Calories: 396kcal
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. Hi. If I’m using non dairy whipped topping which come in frozen liquid form in a carton do I whip it first or add it in its liquid state? Thanks.

    1. Hi Elle, I am not familiar with liquid frozen non-dairy whipped topping. Is this like Cool Whip but in liquid form? I haven’t seen or heard of this kind of product. I guess I would say, whip it first vs. adding it in a liquid state, but that is a guess off the top of my head without knowing for sure. Are you in the US? What is the brand of this item? I’d love to learn more. Thanks! -Meggan

  2. Working on this now, so excited to try! Quick questions, after making it FREEZE or REFRIGERATE for at least 4 hours? 

    1. Hi Carrie! This one you will definitely want to FREEZE. :D Hope you enjoy it! -Meggan

    2. Thank you!! I appreciate the quick response, Meggan!! :)  Pie is chilling in the freezer now!! Thinking of melting a little peanut butter to drizzle on slices since I don’t have any syrup. The filling was to-die-for when I taste tested, so can’t wait to try it! Just found your page on Facebook as well! <3

    1. Hi Jess! Regular sugar, granulated, sucrose. If it was powdered sugar, it would say that or possibly confectioner’s sugar. Sorry for the confusion! Thanks!

    1. Hi Shannon, leaving out the whipped topping would drastically change the cake (possibly for better, possibly for worse). Obviously that non-dairy type is light and airy and makes the cake also quite light and airy. I feel like it would still taste great without it (how can you go wrong with cream cheese and cocoa powder?) but I don’t honestly know what would happen. It might turn out to be more like a cheese cake, which would be good, or it might fail to set up entirely, which would be bad. Sorry I can’t tell you more! Best of luck.

  3. Meggan! You are so conciensious! Thank you for the recipe!! I really want to try the pie recipe this Christmas, but I am cheating with the graham cracker crust!! Thank you for your recipe and suggestions!!

    1. Hey Sandy, even if the better crust is the one made from scratch, the most important thing is to EAT THE PIE! LOL! So glad you’re going to give it a try. :) Thanks for your comment!

  4. This looks delicious and I can’t wait to try it! One question though, I noticed you mentioned chocolate syrup but there’s no chocolate syrup in the recipe. Is that a typo or do you just use it as a topping?

    1. Hi Jill, it was a typo in the text. I am so sorry about that. I should have said it’s the COCOA POWDER which makes it chocolatey without being too sweet… obviously chocolate syrup is very sweet! The chocolate syrup should be used as a garnish on top, for drizzling, as desired. I have fixed up the post and recipe to reflect this. So, the recipe was correct but I just explained it badly. Thanks for finding this and pointing it out, and sorry for my confusion!

  5. DELICIOUS! Made it tonight. Made my own crust, by your directions. The crust had a toasty perfect flavor. Definitely a chilled dessert, not melts. Would never just leave this out! Tastes like BK’s Hershey sundae pie Yummy5 stars

    1. Hi Deanna! I am so glad you loved the crust, I swear one of these days I’m going to just make a graham cracker crust and EAT IT. Just plain. Not really. But maybe. I think you have a great point about not leaving it out… maybe only on a cold winter’s day. I’ll revise this recipe to include instructions to keep it chilled, or even frozen. You don’t want it frozen SOLID because then you can’t cut it, but it melts fast. Anyway, thank you so much for your comment and I’m glad you enjoyed it.

  6. I made this for our church Easter brunch today! The crust tasted good, but was a bit hard, so perhaps I should have added more than 5 tablespoons of butter, or baked it for a shorter amount of time (I baked it between 15 & 20 minutes)? And the pie filling “melted” somewhat, so perhaps I should have frozen it? Otherwise it tasted great & received great compliments! I will make this again!5 stars

    1. Thanks for commenting, David! I’ve been making this pie every couple of weeks lately, hoping to shoot new photographs for the blog (the pie never lasts long enough so I’ll have to keep trying). I do agree the crust is somewhat hard although I think it’s supposed to be that way. I agree a “chewier” texture might be easier to cut/bite through. The pie crust is from the America’s Test Kitchen cookbook (I need to add that as my pie crust source) and they say bake it for 15-20 minutes. I just double-checked the original recipe. As for the filling, I tend to keep it chilled in the fridge until serving time. In an informal situation, that seems to work fine (a little meltiness is no problem) but I think you are right: For something like a church brunch, freezing it ahead of time is probably a good idea. And then if it thaws a bit on the way, that should still be okay. I’ll update my recipe. Thank you so much for your feedback! I’m glad you liked it. This is going to be my 3-year-old’s birthday cake. :) Happy Easter!!

    1. Hi Callie, I have only ever seen 8-ounce packages of cream cheese. Are you in the U.S.? All the recipes put out by Philadelphia (the main brand of cream cheese in the U.S.) reference an 8-ounce package. I am so sorry for the confusion!

    2. Hi Meggan,

      I’m overseas. :) but your recipe says “1 (3oz) package”. The 3oz is what has me confused.

    3. Ah!!!! Of course. Sorry, I should have gone to read my own recipe before replying. :) It is possible to buy a 3 ounce package, this is true. Comparatively, for the price, it always makes more sense to buy an 8-ounce block and chop of 3 ounces. So, I should probably just re-write the recipe as such. So you should use your 250g package and chop of 85 grams… if that is easy to do. :) And being the smart person you are, you probably already figured that out. So to finally correctly answer your first question… yes. This recipe only takes 3 ounces of cream cheese. If we used the whole block, the cake would have the texture and density of cheesecake. With just the 3 ounces, plus a container of whipped topping, it’s a much lighter pie filling, similar texture to mousse or whipped cream mixed with custard. I apologize for my hasty (and poor) original reply. I hope this information is helpful. And I’m going to fix the recipe to indicate that 3 ounces of cream cheese is required… not a 3 ounce package which is a poor value anyway.

    1. Thank you, I certainly enjoy eating it! My grandma also made a version with an Oreo cookie crust… YUM. Thank you for stopping by!