5/04/22

Triple Chocolate Brownie Cream Pie

Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

JUMP TO RECIPE

If you want to make an impressive dessert that looks like something from a fancy bakery but don’t want to spend all day on it, this is the pie for you!

I mean, LOOK at this thing! And not only does it look amazing, it tastes like a million bucks!

This is impressive enough for a swanky dinner party and easy enough to make any ol' time you want!

Triple Chocolate Brownie Cream Pie! Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

There are two things about this pie that make it extraordinary and unique. One is the brownie bottom (and of course bonus brownie chunks on top) and the other is the chocolate filling.

The chocolate filling is made with marshmallow cream which gives it this luxurious texture somewhere between mousse and swiss meringue.

This pie is like a perfect storm of dessert textures... fluffy, creamy, chewy and silky... in every single bite! It's the perfect balance. And did I mention, it's EASY?!

Triple Chocolate Brownie Cream Pie! Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

ALL YOU NEED TO MAKE TRIPLE CHOCOLATE BROWNIE CREAM PIE

  • Brownie Mix
  • Cream Cheese
  • Instant Chocolate Pudding
  • Marshmallow Crème
  • Cool Whip
  • Chocolate Sauce (like Hershey's)

Triple Chocolate Brownie Cream Pie! Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

HOW TO MAKE TRIPLE CHOCOLATE BROWNIE CREAM PIE

  1. Bake the brownie mix; half in a deep-dish pie pan and half in any 8 or 9-inch pan, then cool.
  2. Combine filling ingredients then pour into pie pan over brownie bottom.
  3. Top filling with Cool Whip.
  4. Cut remaining brownies into chunks then pile on top.
  5. Drizzle with chocolate sauce.
  6. BOOM! DONE!

Triple Chocolate Brownie Cream Pie! Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

A FEW NOTES ABOUT MAKING THIS RECIPE

  • Any 18-20 ounce box of brownie mix will work. I prefer the plain variety in this recipe over anything with chocolate chunks or caramel.
  • The cream cheese needs to be completely soft to avoid lumps. If the cream cheese isn’t smooth after beating, just leave it to set out a little longer then try again.
  • To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
  • Use any brand 4-serving size box instant pudding in this recipe (around 4 ounces). 
  • If it’s easier for you, feel free to use two 8-oz tubs of Cool Whip. You’ll use one (divided) in the chocolate filling then top the pie with the remaining tub.
  • Light versions of all of these ingredients are great in this! I actually prefer the 1/3 less fat cream cheese (neufchatel cheese) in this recipe. Light Cool Whip and sugar-free pudding mix are great alternatives too.

Triple Chocolate Brownie Cream Pie! Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

PRO TIP!! Spooning marshmallow cream from the jar can be a chore because it sticks to the sides like crazy. A trick for getting it out of the jar more easily is to remove the lid and seal then microwave for 20-25 seconds just before you’re ready to spoon it out. 

Triple Chocolate Brownie Cream Pie! Cream cheese, pudding mix, marshmallow crème and cool whip make a mousse-like chocolate filling in this brownie-bottom super simple, but luxurious dessert recipe!

Recipe for Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie
Yield: 8 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 20 MinInactive time: 4 HourTotal time: 4 H & 30 M

Ingredients

  • 1 18-oz family size brownie mix
  • Eggs, oil & water per brownie instructions
  • 1 8-oz block cream cheese, at room temperature
  • 1 16-oz tub Cool Whip, thawed
  • 1 3.9-oz box instant chocolate pudding mix
  • 1 7-oz jar marshmallow crème
  • 1/4 cup chocolate sauce (like Hershey’s)

Instructions

  1. Preheat oven for brownies. Spray one deep-dish pie pan and one 8-9” square pan (round is fine too) with cooking spray.
  2. Prepare brownie mix per manufacturer’s instructions. Divide batter evenly into prepared pans then bake for twenty minutes or until done. Cool brownies in pans completely.
  3. Beat cream cheese in a large bowl until completely smooth with an electric mixer.
  4. Add about 1/4 of the tub of Cool Whip and instant pudding mix then beat until mixed well.
  5. Add marshmallow cream then mix until smooth and completely incorporated.
  6. Mix in another 1/4 of the tub of Cool Whip (half of the tub should still be remaining) then blend until no white streaks remain.
  7. Pour filling over brownie bottom in the deep-dish pie pan then refrigerate for at least 4-6 hours.
  8. Cut brownies from square pan into small cubes. Top pie with remaining Cool Whip then arrange brownie pieces on top.
  9. Drizzle with chocolate syrup then refrigerate to store.

Notes

  • Any 18-20 ounce box of brownie mix will work. I prefer the plain variety in this recipe over anything with chocolate pieces or nuts.
  • The cream cheese needs to be completely soft to avoid lumps. If the cream cheese isn’t smooth after beating, just leave it to set out a little longer then try again.
  • You can absolutely make this a day or two in advance. It will keep beautifully.
  • To easily spoon the marshmallow cream from the jar, first remove the lid and seal then microwave for 20-25 seconds.
  • Use any brand 4-serving size box instant pudding in this recipe (around 4 ounces). 
  • If it’s easier for you, feel free to use two 8-oz tubs of Cool Whip. You’ll use one (divided) in the chocolate filling then top the pie with the remaining tub.
  • Light versions of all of these ingredients are great in this! I actually prefer the 1/3 less fat cream cheese (neufchatel cheese) in this recipe. Light Cool Whip and sugar-free pudding mix are great alternatives too.
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1 comment:

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy