Chocolate Cream Pie With Graham Cracker Crust

chocolate cream pie

We love pie. That is to say, I love pie.

On Thanksgiving, the only pie that my kids will eat is this chocolate pie.  Now when I was growing up, the favorite pie of my Dad’s was chocolate pie. He would request that it be made just the way he liked it: Graham cracker crust and chocolate pudding center, with mile-high whipped cream on top. Yum. It was always instant pudding out of the box, but always homemade whipped cream…and we love, love, loved it.

Trying to re-create the joy of that pie, I have searched high and low for good chocolate pie recipes. Seriously. It is not as easy to find a good one as you may think! Lots of recipes try to get too fancy, and I have loved them- but my kids think they are too rich, and won’t eat them. Others are too sweet and you cannot even taste the chocolate over all the sugar they have in them. Packaged pudding is just a no-go because I don’t like it at all- my kids probably would, but I wouldn’t touch it.

After many years of unsuccessful attempts, I finally found the recipe. However, the one that I found calls for a homemade rolled crust, which I didn’t want, so I changed it to my most loved graham cracker crust. I use a 9 inch pie pan, because the crust is too thick with an 8 inch- I know it seems like more of the buttery graham crust would be good but it kind of ruins the chocolate to graham ratio- making it too much like a s’more. This is just my opinion- If you love s’mores, go’head with the 8 inch. Moving on…

Here’s the recipe inspired by one of my fave’s Life as Mom:

Chocolate Cream Pie With Graham Cracker Crust

Cook Time: 20 minutes

Total Time: 3 hours, 20 minutes

Yield: Makes 8 slices

This is the best chocolate pie that I have found. It is so easy to make a from-scratch dessert- just give yourself 3-4 hours to let the pie cool before serving!


  • 1 package of graham crackers (8-9 full crackers)
  • 1/3 cup melted butter
  • 1 Tbsp. sugar
  • 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup cocoa powder
  • 1/4 tsp. kosher salt
  • 2 1/2 cups 1% milk
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp. pure vanilla extract
  • Whipping cream + 1 Tbsp. sugar


Prepare one 9 inch pie dish by spraying with non-stick spray or rubbing with oil.

For the Crust

Put the graham crackers in a large ziplock bag. Zip closed and using a rolling pin, roll until crumbs are formed. Do this until no large chunks remain.You can also use a food processor to do this. Empty the crumbs into a bowl and mix the sugar in. Add the melted butter and use a fork to thoroughly mix. Press into the prepared pie dish. I do this using the back of a measuring cup making sure it is flat on the bottom and evenly covering the sides.

Bake in a 350* oven for 5-8 minutes. Remove and cool.

For the pudding

In a medium saucepan, (preferably with a heavy bottom), measure out the sugar, cornstarch, cocoa powder, and salt. Whisk until combined and add the milk. Cook, whisking constantly, over medium heat until thickened. It will simmer, and you should watch this carefully so the bottom doesn't burn (7-8 minutes). Once thickened, add in the chocolate chips and vanilla, stirring until smooth. Turn off the heat, and let the mixture sit until cooled slightly. Pour into the cooled crust and cover with a piece of waxed paper (it will press down on the top a bit). Let cool on the counter until it's about room temperate, then refrigerate until cool (at least 3 hours).

The Whipped Cream

Add the whipping cream to a medium bowl- preferably metal. Add the 1 Tbsp. sugar, and beat until peaks form, but not making it butter! Serve with the pie.


I actually make a homemade crust every time because I hate premade "graham" crusts. But I do use the whipping cream that is in a spray can from Cabot. It is real cream and sugar, and saves me time and mess if I want to make this fast.

This is so good, my friends. Worth every little sweet bite. Oh- and easy. It is easy too- So try it.

chocolate cream pie

4 thoughts on “Chocolate Cream Pie With Graham Cracker Crust

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