Chocolate Cream Pie with Graham Cracker Crust

Name: Chocolate Cream Pie with Graham Cracker Crust
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 8 Slices (9-inch pie)
Ingredients: 1 ½ 1 ½ cups Graham cracker crumbs; 1 1 tablespoon brown sugar; 6 6 tablespoons salted butter; 3 3 tablespoons cocoa powder; ¾ ¾ cup brown sugar; ⅓ ⅓ cup cornstarch; ¼ ¼ teaspoon salt; 3 3 cups milk (see note); 1 1 cup semisweet chocolate chips; 1 1 teaspoon vanilla extract; 3 3 ounces cream cheese; ⅔ ⅔ cup heavy whipping cream; ¼ ¼ cup powdered sugar; 1 ½ 1 ½ cups heavy whipping cream; ¼ ¼ cup powdered sugar; Chocolate curls

User Reviews

4.6

738 reviews

Excellent

Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
2 hrs 35 mins
Servings
8 Slices (9-inch pie)
Course
Dessert
Cuisine
American

Chocolate Cream Pie with Graham Cracker Crust

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Crust:

1 ½ 1 ½ cups Graham cracker crumbs about 13 rectangle graham crackers
1 1 tablespoon brown sugar
6 6 tablespoons salted butter melted (add a pinch of salt to the mixture if using unsalted butter)

Pudding Layer:

3 3 tablespoons cocoa powder
¾ ¾ cup brown sugar
⅓ ⅓ cup cornstarch
¼ ¼ teaspoon salt
3 3 cups milk (see note)
1 1 cup semisweet chocolate chips
1 1 teaspoon vanilla extract
3 3 ounces cream cheese softened
⅔ ⅔ cup heavy whipping cream
¼ ¼ cup powdered sugar

Whipped Cream Topping:

1 ½ 1 ½ cups heavy whipping cream
¼ ¼ cup powdered sugar

Optional Garnishes:

Chocolate curls sprinkled toffee bits, dusting of cocoa powder, etc.

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Instructions

For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until evenly mixed. Press the mixture in the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes. Remove and let cool completely. Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).
For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt. Add the milk and whisk to combine. Stir in the chocolate chips.
Bring the mixture to a simmer over medium heat, stirring constantly. Continue to whisk as the mixture comes to a boil and large bubbles break across the surface and the mixture has thickened.
Remove from the heat and stir in the vanilla extract. Scrape the pudding into a bowl and cover with plastic wrap pressed directly on the surface. Refrigerate until chilled and set up (2-3 hours).
In a blender or an electric stand mixer (or with an electric hand mixer), whip the 3 ounces cream cheese, 2/3 cup cream and 1/4 cup powdered sugar together until thick and creamy. Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.
Evenly spread the pudding mixture into the prepared graham cracker crust. At this point you can cover with plastic wrap and refrigerate for 1-2 days (the crust will get slightly soft if it's made in advance but it is still delicious) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.
For the whipped cream layer, whip the 1 1/2 cups heavy whipping cream and 1/4 cup powdered sugar together until soft peaks form. Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder - or whatever your heart desires. Serve chilled.

Notes

Milk: I've only ever used 2% or whole milk for this recipe. The pudding will be less thick/creamy if using lower fat milk than that.

Nutrition Information

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Serving 1 Slice Calories 726kcal (36%) Carbohydrates 66g (22%) Protein 8g (16%) Fat 49g (75%) Saturated Fat 29g (145%) Cholesterol 133mg (44%) Sodium 359mg (15%) Fiber 3g (12%) Sugar 46g (92%)