Chocolate Pie With Graham Cracker Crust
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When it’s time to entertain, you want a dessert that will stop everyone in their tracks and won’t keep you in the kitchen all day. This Chocolate Cream Pie with Graham Cracker Crust is your answer.
I’m willing to claim that this might just be THE BEST chocolate cream pie ever. I’ve seen people go completely speechless after a bite!
It’s actually my take on my husband’s favorite childhood pie from a little restaurant in Downeast Maine. Getting to the original is quite the trek, but this pie fills that void—and no one will guess how easy it is!
Normally, I use an all-butter crust, but when life gets busy, a homemade graham cracker crust is the ultimate time-saver.
The graham cracker crust is the perfect combination with the rich chocolate pudding. It’s buttery, crisp, a little salty, and holds everything together for a mountain of whipped cream on top!
Why You’ll Love This Chocolate Pie Recipe
- Easy, no-fail pie that sets perfectly every time.
- Fast and easier than making a traditional pie crust and makes a great dessert for the holidays.
- Can be made in advance and refrigerates and freezes beautifully.
- An impressive dessert everyone will love
- Super rich and smooth chocolatey filling. It’s a million times more flavorful than instant pudding mix.
I’ve swapped pastry crusts for graham cracker crusts countless times (like with my lemon bars, apple pie, and even, pumpkin pie), and it just makes baking much simpler.
Ingredients for Chocolate Pie With Graham Cracker Crust
This easy chocolate cream pie recipe has three components: the graham cracker crust, chocolate pudding, and whipped cream. I use my favorite homemade graham cracker crust recipe for this pie, but feel free to use storebought if you’re short on time!
Graham Cracker Crust:
- Graham Cracker Sheets – You’ll need 12 whole graham crackers (about 1 1/2 cups of crumbs). My preferred brand is Honey Maid.
- Unsalted Butter – Melted. If all you have is salted butter, omit the salt called for in the recipe.
- Granulated Sugar
- Coarse Kosher Salt
The Chocolate Pudding Filling:
- Semi-sweet Chocolate Bar – broken into pieces. I love using Ghirardelli Semisweet Baking Bars.
- Granulated Sugar
- Whole Milk – you really want to use full fat milk to get the best texture and creaminess
- Heavy Cream or Heavy Whipping Cream
- Egg Yolks
- Vanilla Extract
Hint: This pudding sets up nice and thick, almost like a chocolate truffle. A lot of recipes will call for cornstarch or cocoa powder, but the custard base and the melted chocolate in this recipe sets up thick and sliceable.
Homemade Whipped Cream
- Heavy Whipping Cream
- Sugar – I use granulated sugar, but you can use powdered sugar too.
- Vanilla Extract
Step by Step Instructions
This may look like a lot of steps, but I promise this chocolate pie comes together so easily! Total time (hands-on) is less than 45 minutes!
Step 1
Preheat the oven to 350º and lightly spray a 9″ or 10″ pie plate with cooking spray.
Step 2
Crush the graham cracker sheets into fine crumbs either in a food processor or by hand. Place in a medium sized bowl with the sugar and salt.
Step 3
Add the melted butter and stir until the graham cracker crumbs are evenly moistened and clumping.
Step 4
Pour the crumb mixture into the pie pan and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
Step 5
Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.
Step 6
Place the chocolate pieces in a large bowl and set aside.
Step 7
In a small or medium saucepan, heat the milk and cream over medium heat until steaming and just starting to simmer, not boil. Turn off the heat.
Step 8
In a small or medium bowl, whisk together the egg yolks and sugar.
Step 9
SLOWLY drizzle ½ a cup of the hot cream into the egg yolks. Whisk until smooth and the yolks are warmed. This is called tempering.
Hint: tempering will keep the yolks from scrambling in the filling.
Step 10
Add the yolk and cream mixture back to the pot and turn the heat back up to medium heat.
Stir until thickened and starting to bubble. Hint: the custard should coat the back of a spoon without running off immediately.
Remove from the heat and stir in the vanilla extract.
Step 11
Set a fine mesh strainer over the bowl with the chocolate pieces.
Pour the pudding base through the strainer (this will catch any scrambled egg bits) over the chocolate pieces. Let the hot liquid sit on the chocolate for 3-5 minutes.
Step 12
Whisk the pudding until the chocolate is completely melted and smooth.
Pour the chocolate filling into the prepared graham cracker crust. Chill in the fridge until set, at least 5 hours, but overnight is best.
Step 13
Before serving, make the whipped cream. Pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment or in a large metal bowl if using a hand mixer.
Beat the cream on medium speed until frothy.
Add in the vanilla and sugar and beat on high speed until thick, doubled in volume, and the whipped cream stands in stiff peaks on the end of the beater without falling over.
Decorate the pie with the whipped cream, or serve it on the side!
Tips & Tricks
- Tempering the yolks with a little hot cream before pouring into the saucepan will prevent the yolks from scrambling.
- Pour the pudding into the graham cracker crust while they’re both still warm. This will help the slices stay together after cutting.
- Allow the pie to cool completely in the fridge before covering it in plastic wrap. That will prevent condensation and keep the pie crust from getting soggy.
- Chill for at least 5 hours to set, but overnight is best.
- Prep the pie crust 1-2 days ahead (chill or freeze) and bake it on the day you assemble the pie. This cuts down prep time (which is great for the busy holiday season)!
How to Store
Store leftover pie slices in an airtight container in the fridge for up to 5 days. If leaving the chocolate pie in the pie dish, press plastic wrap against any exposed slices and cover the top of the pie loosely with plastic wrap.
Freezing:
Slices of pie can be frozen for up to a month and stored in a freezer-safe airtight container. You can freeze the entire pie or individual slices! The night before serving, let the pie thaw in the fridge until ready to eat.
Substitutions
- 12 ounces (2 cups) of semisweet chocolate chips can be swapped in place of chocolate bars.
- Store-bought graham cracker pie crust can be used instead of a homemade pie crust. Make sure to get the 10″ or deep dish graham cracker crust.
- Store-bought whipped cream, like Cool Whip, can be used.
- Use gluten-free cookies or graham crackers for the graham cracker crust.
Variations for Chocolate Pudding Pie with Graham Cracker Crust
- Add a teaspoon of instant espresso powder to the cream mixture for an extra rich chocolate flavor.
- For a super chocolatey pie, make this with an Oreo cookie crust or chocolate graham cracker crust (like the crust I use for my chocolate peanut butter pie).
- Stir peppermint, coconut, hazelnut, or almond extract into the chocolate pudding for extra flavor.
- Top with shaved chocolate curls (you can use a potato peeler to make these easily), toasted nuts, toffee bits, or fresh fruit
FAQs
I let the pie get cold for a couple of hours in the fridge uncovered and then cover the pie in plastic. This will keep condensation from forming and making the pie soggy. The filling in this pie doesn’t form a skin like other traditional pudding pies, so you don’t need to place plastic directly onto the chocolate layer.
It’s most likely the filling didn’t chill long enough. This pie needs a minimum of 5 hours of chilling time to be sliceable.
Yes! Get the 10” or deep dish version and bake for 10-12 minutes at 350 degrees until browned.
Yes! This is a perfect make ahead pie! The whole pie can be made 2-3 days in advance. You can also freeze the pie for up to 1 month.
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Chocolate Pie With A Graham Cracker Crust
Ingredients
Homemade Graham Cracker Crust
- 12 whole honey graham cracker sheets (1 1/2 cups), packed
- 6 tablespoons of unsalted butter, melted
- 3 tablespoons granulated sugar
- ⅛ teaspoon coarse kosher salt
Chocolate Pudding Filling
- 12 ounces of semisweet chocolate, broken into pieces
- 2 tablespoons granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1 teaspoon vanilla
Whipped Cream
- 1 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon of vanilla extract
Instructions
- Make The Crust: Preheat the oven to 350º and lightly spray a 9" or 10" pie plate with cooking spray.
- Crush the graham cracker sheets into fine crumbs and place in a medium sized bowl with the sugar and salt.
- Add the melted butter and stir until the cracker crumbs are evenly moistened and clumping.
- Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
- Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.
- Make the Chocolate Filling: Place the chocolate pieces in a large bowl and set aside.
- In a small saucepan, heat the milk and cream over medium heat until steaming and just starts to simmer, do not boil. Take the pan off the heat.
- In a small dish, whisk together the egg yolks and sugar.
- SLOWLY drizzle ½ a cup of the hot cream into the egg yolks. Whisk until smooth and the yolks are warmed. This is called tempering.
- Add the yolks back to the pot with the cream and turn the heat back up to medium heat. Stir until the custard has thickened and starts to bubble. Remove from the heat and stir in the vanilla extract.
- Set a fine mesh strainer over the bowl with the chocolate pieces. Pour the pudding base through the strainer (this will catch any scrambled egg bits) and let the hot liquid sit on the chocolate for 3-5 minutes.
- Whisk the pudding until the chocolate is completely melted and smooth. Pour the chocolate pudding into the prepared graham cracker crust. Chill in the fridge until set, about 5 hours or overnight is best.
- Make Homemade Whipped Cream: Before serving, make the whipped cream by beating the heavy cream on medium speed (with a hand mixer or stand mixer) until frothy. Add in the vanilla and sugar and beat on high speed until thick, doubled in volume, and the whipped cream stands on the end of the beater without falling over.
- Decorate the pie with the whipped cream, or serve on the side!
Notes
- You can use a store-bought graham cracker crust instead of making your own. Make sure to get the 10" or deep dish size!
Will this pie work at a high altitude? Any changes you would recommend?
Hi! It should be totally fine! The only thing you’ll need to watch is the heat, since based on what I’ve read, the boiling point is lower at high altitude. So just watch the heat to make sure the cream doesn’t boil over or the eggs get too hot and scramble. Your cooking time will be on the lower side of the time range given in the recipe. Good luck and I hope you love it, this pie is my family’s favorite!
THIS. Soooo good and rich. Took some to a neighbor and she and her husband also raved. The next time I make it (and there will definitely be more times) I will add the espresso powder. BTW I used Ghirardelli semi sweet chocolate chips. Also made stabilized whipped cream so it would hold up in the fridge.
Thanks for this recipe!!