Homemade Chocolate Cream Pie
This easy Homemade Chocolate Cream Pie features a buttery graham cracker crust, rich and silky chocolate custard filling, and fluffy homemade whipped cream. It's a delicious make-ahead dessert that's perfect for holidays, special occasions, or anytime you're craving chocolate!
Servings 8
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 10-12 full graham crackers
- 5 tbsp butter melted
- 2 tbsp granulated sugar
Chocolate Cream Filling
- 1 1/2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 3 large egg yolks
- 4 oz semi-sweet chocolate finely chopped
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Homemade Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- pinch of salt
Optional Garnish
- Chocolate curls or shaved chocolate
- Cocoa powder
Instructions
- Preheat the oven to 350°F.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8–10 minutes. Remove from the oven and allow to cool completely.
- Make the Chocolate Filling: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- In a separate bowl, whisk the egg yolks with 1/2 cup of the milk until smooth. Gradually whisk the egg mixture into the saucepan, followed by the remaining 2 cups of milk.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to gently bubble, about 7–10 minutes.
- Continue cooking and whisking for 1–2 minutes, then remove from the heat.
- Immediately stir in the chopped chocolate, butter, and vanilla extract until completely melted and smooth.
- Pour the chocolate filling into the cooled graham cracker crust. Smooth the top with a spatula.
- Press plastic wrap directly against the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 4 hours, or until completely set.
- Make the Whipped Cream: In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla.
- Beat with a hand mixer or stand mixer on medium-high speed until medium-stiff peaks form.
- Remove the plastic wrap from the chilled pie and spread or pipe the whipped cream evenly over the filling.
- Garnish and Serve: Garnish with chocolate shavings, chocolate curls, or a light dusting of cocoa powder. Slice and serve chilled. Enjoy!
Notes
- Chocolate: Use good-quality semi-sweet chocolate for the best flavor. Chocolate chips can also be used.
- Crust: Substitute a fully baked traditional pastry crust or chocolate cookie crust if desired.
- Filling: Whisk continuously while cooking to prevent lumps and scorching.
- Chilling: Refrigerate for at least 4 hours. Overnight chilling is ideal for clean slices.
- Make Ahead: Prepare the pie up to 2 days in advance and add the whipped cream before serving.
- Storage: Store covered in the refrigerator for up to 3–4 days.
- Serving Tip: For clean slices, wipe the knife between each cut.
