Chocolate Pie with Graham Cracker Crust

4.80 from 15 votes

This chocolate pie with graham cracker crust is super simple to make and is 100% no bake. The chocolate filling is decadent, creamy, and made with two different types of chocolate. Plus, it's topped with homemade whipped cream and chocolate shavings!

Prep Time25

Chill Time3

Total Time3 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 428kcal

Author: Karissa Parrish

Equipment

9.5 Inch Pie Plate
Food Processor
Medium Saucepan
Whisk

Ingredients

Graham Cracker Crust

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

Chocolate Filling

2 ¾ cups milk
½ cup unsweetened cocoa powder, sifted
½ cup sugar
¼ cup corn starch
¼ teaspoon salt
4 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
¼ teaspoon vanilla extract
chocolate shavings (optional)

US Customary - Metric

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 (this helps to avoid a skin on top). 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.

Video

Notes

Pie Pan: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.

Crust: When making the filling, be sure to freeze the crust. This helps the butter to solidify once again.

Pudding Mixture: Be sure to whisk the pudding occasionally while it's cooking to avoid burning.

Chill Time: The pie needs to chill in the refrigerator for at least 3 hours before decorating and serving.

Decorating: Feel free to decorate the top of your pie however you'd like! You could cover the whole pie with whipped cream or make a border with it like I did.

Nutrition