Uploaded May 2026 | Updated September 2026, 2 weeks ago
Recipe below for this elevated take on a chocolate cream pie! Indulge in a decadent, rich, creamy dessert guaranteed to become a favorite for holidays, dinner parties, and summer gatherings.… yum! The sweetened condensed milk in the chocolate cream filling and the whipped cream topping help keep this frozen tart perfectly soft and sliceable straight from the freezer, without the need to make it an ice cream tart.
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*••• Recipe •••*
Makes one 9-inch (23 cm) tart, serves 8 to 10
Prep time: 25 minutes, plus freezing
Cook time: 5 minutes
Notes:
• The pie will keep loosely covered, in the freezer for up to 4 days.
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*••• Ingredients •••*
Crust:
1½ cups (275 g) chocolate cookie crumbs
6 Tbsp (90 g) unsalted butter, melted
Filling & Topping:
1 (10 oz/300 mL) tin sweetened condensed milk
6 oz (180 g) dark baking chocolate, chopped
1½ cups (375 mL) whipping cream
2 tsp vanilla extract, divided
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*••• Directions •••*
1. For the crust, in a bowl, stir the cookie crumbs and melted butter. Press into the bottom and up the sides of a 9-inch (23 cm) removable-bottom, fluted tart pan. Freeze this while preparing the filling.
2. For the filling, set aside ¼ cup (60 mL) condensed milk and pour the rest into a saucepan. Add the chocolate and stir gently over medium-low heat until the chocolate has melted and the mixture is smooth. Transfer this to a large mixing bowl and let the chocolate cool to room temperature.
3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a peak when the beaters are lifted.
4. Into the larger cooled chocolate mixture, whisk the Irish cream (if using) and remaining 1 tsp vanilla. In two additions, fold the remaining whipped cream (about 2 cups/500 mL) into the chocolate until streaks are no longer visible.
5. Pour the chocolate mousse (it will be fluid) into the frozen crumb crust and freeze for 2 hours. Dollop and spread the chilled cream topping over the pie and freeze for at least another 3 hours.
6. To serve, pull the pie from the freezer 15 to 20 minutes before slicing to make it easier to slice and enjoy.
Recipe below for this elevated take on a chocolate cream pie! Indulge in a decadent, rich, creamy dessert guaranteed to become a favorite for holidays, dinner parties, and summer gatherings.… yum! The sweetened condensed milk in the chocolate cream filling and the whipped cream topping help keep this frozen tart perfectly soft and sliceable straight from the freezer, without the need to make it an ice cream tart.
--------
*••• Recipe •••*
Makes one 9-inch (23 cm) tart, serves 8 to 10
Prep time: 25 minutes, plus freezing
Cook time: 5 minutes
Notes:
• The pie will keep loosely covered, in the freezer for up to 4 days.
--------
*••• Ingredients •••*
Crust:
1½ cups (275 g) chocolate cookie crumbs
6 Tbsp (90 g) unsalted butter, melted
Filling & Topping:
1 (10 oz/300 mL) tin sweetened condensed milk
6 oz (180 g) dark baking chocolate, chopped
1½ cups (375 mL) whipping cream
2 tsp vanilla extract, divided
--------
*••• Directions •••*
1. For the crust, in a bowl, stir the cookie crumbs and melted butter. Press into the bottom and up the sides of a 9-inch (23 cm) removable-bottom, fluted tart pan. Freeze this while preparing the filling.
2. For the filling, set aside ¼ cup (60 mL) condensed milk and pour the rest into a saucepan. Add the chocolate and stir gently over medium-low heat until the chocolate has melted and the mixture is smooth. Transfer this to a large mixing bowl and let the chocolate cool to room temperature.
3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a peak when the beaters are lifted.
4. Into the larger cooled chocolate mixture, whisk the Irish cream (if using) and remaining 1 tsp vanilla. In two additions, fold the remaining whipped cream (about 2 cups/500 mL) into the chocolate until streaks are no longer visible.
5. Pour the chocolate mousse (it will be fluid) into the frozen crumb crust and freeze for 2 hours. Dollop and spread the chilled cream topping over the pie and freeze for at least another 3 hours.
6. To serve, pull the pie from the freezer 15 to 20 minutes before slicing to make it easier to slice and enjoy.
