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Chocolate Cream Pie

Chocolate Cream Pie

This Incredible Chocolate Cream Pie features a buttery graham cracker crust filled with rich, silky chocolate cream, then finished with fluffy homemade whipped cream and chocolate shavings. It's an easy homemade chocolate dessert perfect for holidays, family dinners, and special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

  • Graham Cracker Crust
  • 1 ½ cups finely crushed graham crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • Chocolate Cream Filling
  • ¾ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 5 ounces semi-sweet chocolate finely chopped
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • Whipped Cream Topping
  • 1 ½ cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons chocolate shavings

Method
 

  1. Prepare the Crust
  2. Preheat oven to 350°F (175°C).
  3. Combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
  4. Press firmly into the bottom and sides of a 9-inch pie dish.
  5. Bake for 8–10 minutes until lightly golden.
  6. Cool completely before filling.
  7. Make the Chocolate Filling
  8. Whisk sugar, cocoa powder, cornstarch, and salt in a saucepan.
  9. Gradually whisk in the milk until smooth.
  10. Cook over medium heat, stirring constantly, until thick and bubbling.
  11. Whisk egg yolks in a separate bowl.
  12. Slowly whisk about 1 cup of the hot chocolate mixture into the yolks.
  13. Return the tempered egg mixture to the saucepan.
  14. Cook for 2–3 minutes, stirring constantly, until thick.
  15. Remove from heat and stir in chocolate, butter, and vanilla until smooth.
  16. Assemble and Chill
  17. Pour the chocolate filling into the cooled crust.
  18. Smooth the surface with a spatula.
  19. Cover the filling directly with plastic wrap.
  20. Refrigerate for at least 4 hours, or until firmly set.
  21. Add the Whipped Cream
  22. Beat cold heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form.
  23. Spread or pipe whipped cream over the chilled pie.
  24. Garnish with chocolate shavings.

Notes

  • Use whole milk for the creamiest filling.
  • Semi-sweet chocolate gives the pie a balanced chocolate flavor.
  • Temper the egg yolks carefully to prevent them from scrambling.
  • Cook the filling until noticeably thick before removing it from the heat.
  • Allow the pie to chill for at least 4 hours for clean slices.
  • The pie can be prepared a day ahead and refrigerated.