This 3-Ingredient Dessert Is So Easy and So Delicious

Perfect for the summer (or really any time of year), this three-ingredient chocolate cream pie is rich, silky, and doesn’t require you to turn on the oven. The chocolate filling comes together quickly and all of the ingredients can be found at any grocery store.

The pie crust, pie filling, and whipped cream topping are all easily adaptable to your taste. Since it’s a cold, no-bake pie, it can easily be prepared a day in advance and chilled in the fridge overnight. Bring it to your next summer gathering and it’s sure to be a showstopper.

Tips and Tricks

• When making the chocolate ganache, be sure not to boil the cream, as it may cause the ganache to separate if it’s too hot.
• It’s best to use bar chocolate here (not chocolate chips) for the best texture and consistency of the filling. The recipe calls for dark chocolate (50% cacao or higher; I like something around 65% personally). Choose a percentage that suits your sweetness level. Milk chocolate can be used as well, though the pie might not set up as firmly as with dark chocolate.
• There are only three ingredients in this recipe, so it’s important to use the best quality chocolate, heavy cream, and pie crust you can find.
• If you want to be extra fancy, you can put the whipped cream for topping in a piping bag with a decorative tip and pipe a design of your choice on top of the pie.
• For the cleanest slices, use a hot knife to cut through the pie and wipe it clean each time.

How To Make My 3-Ingredient Easy Chocolate Cream Pie

To make 10 to 12 servings (one 9-inch pie), you’ll need:

• 1 cup (170g) chopped dark chocolate (50% or higher)
• 1/2 teaspoon kosher salt
• 2 cups cold heavy cream, divided
• 1 (9-inch) store-bought graham cracker pie crust

In a medium heatproof bowl, combine the chopped chocolate and salt. In a small saucepan, heat 1/2 cup of the cream over medium heat until it just barely simmers. Pour the warm cream over the chocolate and allow it to sit for 1 to 2 minutes without stirring.

Using a whisk, start stirring the chocolate ganache mixture from the middle of the bowl, working outward toward the sides, until the mixture is fully melted and smooth. Place the bowl of ganache in the fridge while you whip the cream.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a hand mixer, whip the remaining 1 1/2 cups cream on medium-high speed until medium peaks form, 3 to 4 minutes. Set aside 1/2 cup of the whipped cream in the fridge for topping.

When the ganache has cooled down to room temperature (this takes about 10 minutes in the fridge), fold in the remaining whipped cream into the ganache, one-third at a time. For the initial third, use a whisk to incorporate, then switch to a spatula and fold until no streaks remain. Pour the chocolate mixture into the pie crust. Allow to set up in the fridge for at least 1 hour. Top with the reserved whipped cream before serving.

Leftovers will keep for up to 3 days in the refrigerator.

Easy Recipe Variations

While this recipe is meant to be simple and truly highlight the flavor of the chocolate you use, the options for adding flavors to the pie filling and topping are endless. Try any of these for a fun twist:

• When making the ganache, add a dash of vanilla or almond extract, a teaspoon or two of espresso powder to amp up the chocolate flavor, or even a mixture of cinnamon, cayenne, and a dash of ground ginger for a Mexican chocolate flavor. 
• The whipped cream topping can be flavored with matcha powder or freeze-dried fruit powder, or simply add powdered sugar or a bit of maple syrup for sweetness.
• I’ve called for a store-bought graham cracker pie crust here to provide contrast to the rich chocolate filling, but you can also use a store-bought chocolate cookie or Oreo pie crust for a super chocolatey pie. 

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