Chocolate Cream Pie
User Reviews
5
Chocolate Cream Pie
Description
The crust combines finely crushed graham crackers with melted butter and sugar, pressed into a pie plate and baked until fragrant and golden. This creates a crunchy, sweet base contrasting the smooth filling. The filling is made by blending sugar, softened cream cheese, and vanilla extract until smooth, then mixing in cocoa powder and milk gradually to form a chocolate cream. Folding in whipped topping makes the texture light and creamy.
The pie is frozen for at least four hours to firm up, making it easy to slice. It can be stored frozen for up to two months, with a short thaw before serving. The chocolate cream filling balances sweetness and richness, complementing the crumbly crust for a dessert that combines creamy and crunchy textures.
Chocolate syrup drizzled on serving slices adds a decorative touch and extra chocolate flavor. A store-bought crust or an Oreo cookie crust may be substituted if preferred, and whipped cream can be added as an optional topping.
Ingredients
For the graham cracker crust (see note 1):
- 9 graham crackers
- 5 tablespoons butter melted
- 2 tablespoons granulated sugar
For the filling:
- 1/2 cup granulated sugar
- 3 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder unsweetened
- 1/3 cup milk
- 1 (8-ounce) container whipped topping thawed, frozen
- chocolate syrup for decorating, optional
Instructions
To make the graham cracker crust:
- Preheat oven to 325 degrees. In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers. In a medium bowl, combine graham cracker crumbs, butter, and sugar.
- Pour into a 9-inch pie plate, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom and up the sides of the pie plate. Bake until golden brown and fragrant, 15 to 20 minutes. Remove from oven and cool completely, at least 1 hour.
To make the filling:
- In a large bowl combine sugar, cream cheese, and vanilla extract. Stir until evenly blended. Add cocoa powder and milk in alternating batches, a few tablespoons at a time, until evenly incorporated.
- Gently fold in whipped topping until well-combined. Pour into cooled crust and smooth the top with a spatula. Freeze at least 4 hours or until serving (up to 1 month in advance). Thaw for 5 to 10 minutes before slicing. Drizzle individual pieces with chocolate syrup if desired.
Notes
- You can use a store-bought graham cracker crust if preferred to save time.
- This recipe yields one 9-inch pie, cut into eight slices.
- Store any leftovers in the freezer to maintain texture and freshness.
- Freeze the pie for at least four hours before serving, and thaw for 5 to 10 minutes to make slicing easier.
- An Oreo cookie crust can be used as an alternative for a chocolate crust variation.
- Serving the pie with whipped cream adds a light, creamy garnish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 242kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 198mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 378IU | 8% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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