Hi, I have an order for a chocolate cream pie and was thinking of using Bettercreme instead of making a stabilized whipped cream.
I've only used Bettercreme to pipe small bits around the edge of cheesecakes.
https://www.facebook.com/photo.php?fbid=10155064262665897&l=363087704b

But for the chocolate cream pie, they want the whole top covered in it.  Would that work? Or would it be "too much"?
Just not sure since I've only used it as an accent.

I would go with stabilized whipped cream.  That gives you a contrast of texture.  I think buttercream would be too much of a good thing.

Yes, your idea will work - it will not be too much :)  The taste will be just a bit different from swc.   I have never actually used the band Bettercreme so not sure how it will taste.  In my humble opinion Pastry Pride - another brand that I used a lot - is only at it's taste peak the same day it is applied.