🍫🥧 Chocolate & Cream Pie with Graham Cracker Crust
A rich, silky chocolate pie with a crunchy buttery crust and a light cream topping—classic, no-bake style.
🧾 Ingredients
🟤 Graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar (optional)
- Pinch of salt
🍫 Chocolate filling
- 2 cups milk (or half milk + half cream for richer texture)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/3 cup cocoa powder
- 2 egg yolks (optional for extra richness)
- 1 tsp vanilla extract
- 2 tbsp butter
- Pinch of salt
🍦 Cream topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
👩🍳 Instructions
🥧 1. Make the crust
- Mix graham crumbs, melted butter, sugar, and salt
- Press firmly into a pie dish
- Chill for 20–30 minutes (or bake at 175°C/350°F for 8–10 min for a firmer crust)
🍫 2. Make chocolate filling
- In a saucepan, whisk sugar, cocoa, cornstarch, and salt
- Slowly add milk while whisking
- Cook on medium heat, stirring constantly until thick
- Add egg yolks (optional) and cook 1–2 more minutes
- Remove from heat, stir in butter + vanilla
- Let cool slightly
🥧 3. Assemble pie
- Pour chocolate filling into crust
- Smooth the top
- Chill for at least 3–4 hours (or overnight for best texture)
🍦 4. Add cream topping
- Whip cream, sugar, and vanilla until soft peaks form
- Spread or pipe on top of chilled pie
💡 Tips for best results
- Chill fully for clean slices
- Add chocolate shavings on top for decoration
- Use dark cocoa for deeper flavor
- For extra richness, add a layer of melted chocolate under the filling
🍽️ Serving idea
Serve cold with coffee or milk for a bakery-style dessert experience.
If you want, I can also make a no-bake version, Oreo crust version, or a high-protein “fit” chocolate cream pie.
