Go Back

Copycat Edwards Chocolate Cream Pie

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Keyword: Edwards Chocolate Cream Pie, Edwards Chocolate Creme Pie
Servings: 8 servings



  • 25 cookies
  • 3 Tbsp salted butter soft

Cream Filling

  • 8 oz cream cheese
  • 8 oz cool whip
  • cup powdered sugar
  • 1 tsp vanilla extract

Chocolate Filling

  • cup granulated sugar
  • 6 large egg yolks
  • 3 cups heavy cream divided
  • ¼ tsp salt
  • 1 Tbsp vanilla
  • cup dark chocolate chips

Whipping Cream

  • 1 cup heavy cream
  • 1 tsp vanilla
  • cup powdered sugar


  • chocolate sauce to drizzle
  • mini chocolate chips


  • Begin by preheating your oven to 375°F
  • Now it is time to create your cookie crust. If you have a food processor, use the pulse function to crush your cookies. If you do not, then you can use a sealable plastic bag, and a rolling pin to crush your cookies. Crush your cookies until they are very fine. Add in your butter and mix to combine. 
  • In a pie plate, spray it with cooking spray so that it will not stick. Pour your crushed cookies into your pie plate and press them against the edges. Bake for 8-10 minutes. Remove from the oven and allow your crust to fully cool. Note: You may need to carefully press some of the cookie crumbs back into place if they moved during the baking process. Try to do this while they are still warm and moldable. Be careful not to get burnt. 
  • In a mixing bowl, whip your cream cheese until it has become creamy. Add in your powdered sugar and vanilla. Whisk to combine. Finally, add in your cool whip and whisk to combine. Pour into your cooled pie crust. 
  • In a medium-sized saucepan, add 1 ½ cup cream, over low heat and allow it to warm up. Do not let it boil. 
  • In a mixing bowl, add your egg yolks and sugar. Whisk on high until your eggs turn light yellow and frothy. Continue whisking on medium speed as you pour in your warmed cream. Place mixture back into your saucepan and heat stirring constantly until your mixture reaches 165°F. Remove from heat. 
  • Once your egg mixture has reached 165°F and has been removed from the heat, it is time to add in your salt, vanilla, and chocolate chips. Stir to combine until your chocolate is melted. 
  • In a clean mixing bowl, whisk your heavy cream until stiff peaks form. Gently fold whipped cream into your chocolate egg mixture, until the cream is combined. Allow for the chocolate filling to cool to room temperature. Pour on top of cream filling in your pie crust. 
  • Now it is time to create your whipping cream to top off your pie. Simply whisk your cream in a mixing bowl until stiff peaks form. Then mix in your powdered sugar and vanilla. Stir to combine. Top your pie with your freshly homemade whipped cream. 
  • If desired, top your pie with a chocolate drizzle and sprinkle mini chocolate chips on top to decorate. Allow for your pie to chill in the freezer for at least 2 hours before serving. The pie may be kept in an airtight container in the freezer for up to three months. Serve frozen or chilled, and enjoy!