Chocolate Cream Pie with Graham Cracker Crust
User Reviews
4.6
Chocolate Cream Pie with Graham Cracker Crust
Description
This pie starts with a graham cracker crust blended with brown sugar and melted butter, pressed into a pie plate and baked briefly to set a firm and flavorful base. The pudding layer is made by whisking dry ingredients including cocoa powder, brown sugar, cornstarch, and salt, then adding milk and chocolate chips. It is cooked over medium heat until thickened, resulting in a glossy chocolate custard.
Once removed from heat, vanilla extract is added, and the pudding is chilled until set. Cream cheese and sweetened whipped cream are then blended into the pudding to impart smoothness and richness. The pie is topped with whipped cream sweetened with powdered sugar, adding a light contrast to the dense filling. Optional garnishes like chocolate curls or toffee bits can enhance appearance and flavor.
This dessert offers a balance of crunchy crust, silky chocolate filling, and airy whipped cream. It is best served chilled, suitable for gatherings or a special treat. The recipe suggests using 2% or whole milk for optimal creaminess, as lower-fat milk produces a thinner pudding.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs about 13 rectangle graham crackers
- 1 tablespoon brown sugar
- 6 tablespoons butter melted (add a pinch of salt to the mixture if using unsalted butter, salted
Pudding Layer:
- 3 tablespoons cocoa powder
- ¾ cup brown sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk see note
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 3 ounces cream cheese softened
- ⅔ cup heavy whipping cream
- ¼ cup powdered sugar
Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
Optional Garnishes:
- Chocolate curls sprinkled toffee bits, dusting of cocoa powder, etc.
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
- Use 2% or whole milk for the pudding layer to ensure a thick and creamy consistency, as lower-fat milk results in a thinner filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices (9-inch pie)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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