Name: Chocolate Cream Pie with Graham Cracker Crust
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: 20 Graham crackers (or enough for 1 1/4 cups (310 ml) of crumbs); 1/4 cup sugar; 6 Tablespoons melted butter 90 ml; 2 cups milk 500 ml; 1 cup sugar 200 g; 1/3 cup all-purpose flour 50 g; 1/2 teaspoon salt 2.5 ml; 1/2 cup milk 125 ml; 2 squares unsweetened bakers chocolate 15 g; 2 egg yolks; 1 Tablespoon butter 15 g; 1 teaspoon vanilla 5 ml; 1 1/4 cups heavy cream 310 ml; 2 Tablespoons powdered sugar 30 ml; 1 teaspoon vanilla 5 ml; (optional) cocoa powder and chocolate shavings

Jump to Recipe

By Rebecca St. Clair

Chocolate Cream Pie with graham cracker crust is a rich and dreamy dessert that is so simple to make! This retro no-bake dessert is loved by kids and adults alike and is the perfect end to any meal!

A chocolate pie with a whipped cream topping with a slice out of it. There is a slice of the pie on a glass plate in front.

A homemade dark chocolate filling is topped with a pile of silky smooth whipped cream and all of this deliciousness is layered inside of a crunchy graham cracker crust.

How to store chocolate cream pie with graham cracker crust

This chocolate cream pie with graham cracker crust is made with milk and a whipped cream topping so this pie has to be kept chilled.

Fridge

To store this chocolate cream pie in the fridge, gently cover or store in an airtight container. For best results, store in the fridge for up to 5 days.

There is a side view of a chocolate cream pie.

Can chocolate cream pie with graham cracker crust be frozen?

Chocolate cream pie can be frozen for up to 3 months stored in an airtight container. However, the overall texture will be altered, as it defrosts. The freezer is not the best option for the storage of this pie.

Can I make this chocolate cream pie with pudding mix

To make this dessert super quick and easy pudding mix can be used in place of the homemade chocolate filling.

To make this homemade dessert in under half the time,

Use a store bought pie shell
Mix a package of chocolate pudding mix according to the package directions
Once cooled, layer the chocolate pudding into the pie shell
Cover the top with whipped cream or whipped topping

How long does chocolate cream pie filling take to set?

This delicious chocolate cream pie filling will be completely set in about 4 hours. To make sure this pie is perfectly sliceable and ready to serve, make this dessert the day before you need to use it.

What type of crust for chocolate cream pie

Chocolate cream pie can be enjoyed with a variety of different crust options, These are a few of our favourites,

There is a woman holding a forkful of chocolate cream pie. The rest of the pie is in the background.

Meringue topping vs. whipped cream topping

Whipped cream or meringue topping, both are perfect toppings for this rich chocolate pie.

Whipped cream

This is made from whipping and aerated heavy cream (typically about 35% milk fat) with powdered sugar, until it holds a stiff peak. Whipped cream is often flavoured with vanilla. This is referred to as Chantilly cream.

This semi-solid fluffy white cloud of cream is the perfect topping for a rich and chocolaty pie because of it’s sweet but neutral flavour and soft light texture.

Meringue

This is made from whipping and aerating egg whites with sugar. Sometimes an acid like cream of tartar is added to help the whipped egg whites hold their stiff peak.

In pie desserts, the most common is lemon meringue pie. The white and fluffy topping is piled high and then baked in the oven until the top is lightly browned.

This fluffy soft foamy topping pairs perfectly with this rich chocolate dessert because of the light as air texture and the delicately caramelized flavour it lends to the pie.

Stabilized Whipped Cream

As the name suggests this type of whipped cream stays more reliably whipped for a longer period of time. As time goes on, whipped cream will become less solid and can have a little bit of liquid leak out.

Stabilized whipped cream will prevent this from happening to the whipped cream topping, helping this pie to look and retain the same texture as the day you made it!

How to make a Chocolate Cream pie with graham cracker crust

Ingredients

crust

20 graham crackers (or enough to make 1 ¼ cups (310 ml) of crumbs)

¼ cup sugar 60 ml

6 Tablespoons melted butter 90 ml

Filling

2 cups milk 500 ml

1 cup sugar 200 g

1/3 cup all-purpose flour 50 g

½ teaspoon salt 2.5 ml

½ cup milk 125 ml

2 squares unsweetened bakers chocolate 15 g

2 egg yolks

1 Tablespoon butter 15 g

1 teaspoon vanilla 5 ml

Stabilized whipped cream

1 ¼ cups heavy cream 310 ml

2 Tablespoons powdered sugar 30 ml

1 teaspoon cornstarch 5 ml

1 teaspoon vanilla 5 ml

(optional) cocoa powder and chocolate shavings

Method

For the Crust

Preheat oven to 350 °F (180 °C)
In a bowl, mix the graham crackers and sugar.
Add in the melted butter and mix to coat.
Press the mixture into the bottom and up the sides of a 9 in. pie plate.
Bake in the preheated oven for 10 minutes.
Remove from the oven and press the crust back down and up the sides with a flat bottom cup.
Allow the pie crust to cool completely before filling.

Crushed Graham crackers, sugar, and butter in a glass bowl.

A graham cracker crust in a metal pie plate. There is a rolling pin beside.

For the filling

With a sauce pot over medium heat scaled 2 cups of milk.
Set up a double boiler, and in the top bowl mix the sugar, flour, and salt.
Blend in the ½ cup of milk and stir until smooth.

A small black sauce pot with milk inside. There is a whisk on top.

A glass bowl with a milk mixture inside.

4. Whisk in the hot milk and the cut pieces of unsweetened chocolate.

5. Return to the sauce pot that you used to heat the milk and, while stirring, bring to a low boil.

6. In a small bowl, whisk 1 cup of the mixture into the egg yolks. Then, whisk this back into the pot and cook for 2 minutes.

7. Remove from heat and stir in the butter and vanilla.

8. Cool slightly while you prepare the whipped topping.