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Chocolate Pie with Graham Cracker Crust

Chocolate Pie with Graham Cracker Crust

This Chocolate Pie with Graham Cracker Crust is a decadent, no-bake dessert made with creamy chocolate filling, topped with whipped cream.
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Prep Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 428 kcal

Equipment

  • 9.5 Inch Pie Plate
  • Food processor
  • Medium Saucepan
  • whisk

Ingredients
  

Graham Cracker Crust

  • 10 sheets graham cracker crumbs about 1 ¼ cups
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons brown sugar

Chocolate Filling

  • 2.75 cups milk
  • 0.5 cups unsweetened cocoa powder sifted
  • 0.5 cups sugar
  • 0.25 cups corn starch
  • 0.25 teaspoon salt
  • 4 pieces egg yolks room temperature preferred
  • 4 ounces semi-sweet or bittersweet chocolate finely chopped
  • 3 tablespoons unsalted butter cubed
  • 1 teaspoon vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 0.25 teaspoon vanilla extract
  • chocolate shavings optional

Instructions
 

Graham Cracker Crust

  • Spray a 9.5 inch pie plate with non-stick spray. Set aside.
  • Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar.
  • Pour the crumbs into the prepared pie plate and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the plate and up the sides. Place the crust in the freezer while you make the filling.

Chocolate Filling

  • In a medium saucepan over medium heat, whisk together the milk, cocoa powder, sugar, corn starch, salt, and egg yolks until fully combined.
  • Whisk occasionally until it starts to boil (5-10 minutes). Once boiling and thick, whisk for an additional 30 seconds and remove from the heat.
  • Whisk in the chopped chocolate bar, butter, and vanilla extract until fully combined and melted. Then pour the chocolate pudding mixture over the graham cracker crust. Cover the pie with plastic wrap, making sure it touches the hot pudding. Chill for at least 3 hours.

Whipped Cream

  • Once the pie has set, make the whipped cream. In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes (or until stiff peaks).
  • Top the pie with the whipped cream and chocolate shavings. For the chocolate shavings I used a potato peeler to shave off chocolate from a chocolate bar (this part is optional).
  • Keep any leftover pie slices in an airtight container in the refrigerator for up to 4 days.

Notes

Grease the pie plate with cooking spray to make it easier to remove each pie slice. Freeze the crust to help the butter solidify. Whisk the pudding occasionally while it's cooking to avoid burning. Chill the pie in the refrigerator for at least 3 hours before decorating and serving.

Nutrition

Serving: 1sliceCalories: 428kcalCarbohydrates: 38gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 141mgSodium: 190mgPotassium: 291mgFiber: 3gSugar: 23gVitamin A: 673IUVitamin C: 0.1mgCalcium: 134mgIron: 2mg
Keyword chocolate pie, Graham Cracker Crust, No Bake Dessert
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