Chocolate Cream Pie with Graham Cracker Crust

Name: Chocolate Cream Pie with Graham Cracker Crust
Prep time: 30 min
Cook time: 10 min
Total time: 220 min
Ingredients: 1 1/4 cup Graham Crackers (crushed); 1/4 cup Granulated Sugar; 1/3 cup Butter (melted); 1 cup Sugar; 1/4 cup Cornstarch; 1/2 cup Cocoa Powder; 1/2 teaspoon Salt; 3 cups Milk; 4 Egg Yolks; 4 Tablespoons Butter; 1 teaspoon Vanilla; 1 cup Heavy Whipping Cream; 2 teaspoons Powdered Sugar; 1 Tablespoon Instant Vanilla Pudding Mix; 1 teaspoon Vanilla; 1 pinch Salt

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Indulge in Chocolate Cream Pie with Graham Cracker Crust. Velvety homemade chocolate filling, with an irresistible homemade crust and cream.

Chocolate cream pie topped with whipped cream and chocolate shavings.

Old Fashioned Chocolate Cream Pie with Graham Cracker Crust

We have always had chickens and usually a milk cow or milk goat. (Doesn't everyone? LOL!) So we make pudding and pudding pies pretty regularly.

Cream pies are a great way to use some of the seasonal overabundance of milk, cream, and eggs on the farm. However, more importantly, this pie has become one of the farm favorites because it is delicious.

In fact, this chocolate pudding pie is requested and expected at every holiday and a few of the kids and outlaws request it for their birthday supper.

There is something about a pie that just tells a person that they are important to you. So, give one of my pie recipes a chance, and don't keep it to yourself.

Start with a traditional Easy 3 Ingredient Single Pie Crust or a Soda Cracker Pie Crust.

Go share with your neighbor. Then you can make another kind.

Some of my other favorite pie recipes are Southern Chocolate Chip Pecan Pie, Easy Lemon Pie with Soda Cracker Crust, and Peanut Butter Pretzel Pie.

If you lean towards a good fruit pie, these Mini Cherry Pies are fun to share.

a slice of chocolate cream pie with strawberries on the side.

Ingredients

Simple pantry staples whipped into an old-fashioned favorite chocolate cream pie recipe.

Graham Cracker Crust

Graham Crackers - I like the honey ones. I often use store brands for ingredients and this is no exception.
Granulated Sugar - Just a little to sweeten the crust and help it brown.
Butter, melted - Binds the crumbs together and helps with browning. Typically, unsalted butter is recommended for baking. Though I just use what I have. If you're sensitive to salt then adjust as needed.

Chocolate Pudding Filling

Sugar - Duh, it's dessert. Granulated works best here.
Cornstarch - Thickens the pudding. I like the sheen that cornstarch provides here over flour. Puddings thickened with flour tend to be dull looking.
Cocoa Powder - Chocolate pudding requires chocolate. I always have cocoa powder on hand so I like this approach. You can use unsweetened chocolate bars if you prefer, but I don't always have them on hand. Reduce the butter amount to only one Tablespoon if you use unsweetened chocolate bars.
Salt - A pinch to enhance and balance the other flavors.
Milk - I used 2% milk. Use any kind of milk that you like.
Egg Yolks - Always large eggs for proper proportions. This recipe only uses the yolks. You can use the whites to make a meringue if you like. I prefer the cream topping.
Butter - Just a little pat at the end for richness, perfect consistency and shine.
Vanilla - Adds a depth of flavor and interest. I use vanilla extract, but vanilla flavoring can be used here if you like.

Homemade Whipped Cream Topping

Heavy Whipping Cream - Not half and half. The fat content is the highest in heavy whipping cream and is necessary for proper texture.
Powdered Sugar - Add a slight sweetness to the whipped cream. You can use white granulated sugar if needed.
Instant Vanilla Pudding Mix - What?! Yup, this is the secret to having a delicious, firm whipped cream. Make sure it's instant. It absorbs any extra moisture, thickens the cream slightly, and prevents it from separating or deflating making you the chef of the best whipped cream ever.
Vanilla - Extract or paste works here. Just a tiny splash for more flavor.
Salt - Helps round out the flavors.

How to Make Chocolate Cream Pie with Graham Cracker Crust

Step-by-step directions for all 3 layers of this chocolate pie recipe. Don't panic. You got this.

Homemade Graham Cracker Crust

Preheat the oven to 375 degrees F.
In a food processor crush the graham crackers.

Crushing graham crackers for the crust on the chocolate cream pie.

Add melted butter and stir well.

Adding butter and sugar to the graham cracker for the chocolate cream pie crust.

Firmly press the crumbs across the bottom and up the sides of the pie plate with the back of a spoon or measuring cup.
Bake for 4 to 5 minutes or until firm and lightly golden brown.

firmly pressing the crumbs across the bottom and up the sides for the chocolate cream pie.

Chocolate Pudding Filling

In a heavy-bottomed, medium saucepan (2 or 3-quarts) add sugar, cornstarch, cocoa powder, and salt. Stir to combine.
SLOWLY add cold milk and whisk to eliminate lumps. Slowly cook over medium heat until the mixture thickens and starts to boil. Adjust the cooking temperature to keep it from burning and stir constantly.

whisking sugar, cornstarch, and salt with the milk to eliminate the lumps in the chocolate cream pie.

Turn the flame off the pan and scoop 1 cup of chocolate mixture out. Add 1 Tablespoon of the hot mixture into the eggs while whisking quickly. Add the remaining chocolate mixture 1 Tablespoon at a time, whisking thoroughly after each addition.

adding chocolate mixture to eggs so they don't scramble in the hot mixture.

Turn the heat back on under the sauce pan and add the egg/chocolate mixture back into the pan. Bring to a gentle boil and cook for an additional 2 minutes.
Remove from heat. Stir in butter and vanilla until melted.

adding vanilla, butter, and salt to the chocolate pudding mixture for the chocolate cream pie.

Pour the hot filling into the prepared Graham Cracker Crust.

Adding the pudding mixture to the graham cracker crust for the chocolate cream pie.

To prevent skin from forming on the pudding as it cools, put plastic cling wrap onto the surface of the pudding mixture. Place in the fridge to chill completely.

adding cling wrap to the chocolate cream pie so that it doesn't develop skin on the top of the pie.

Homemade Whipped Cream Topping

When the pudding is cooled completely, top with whipped cream and serve.

In a large mixing bowl combine heavy cream, powdered sugar, instant vanilla pudding, vanilla, and salt.

adding heavy cream, powdered sugar, instant vanilla pudding, vanilla, and salt into a mixing bowl.

Using a hand mixer, mix on high until whipped cream stands at a stiff peak. If you lift the beater and the whipped cream slowly folds over, beat it some more. It should stand up.

whipping the cream mixture until it develops stiff peaks.

Put this glorious topping on top of the pie. Spread it out with an offset spatula. Add some chocolate curls or chocolate shavings, chocolate chips, or whatever makes your pie even prettier.

***Note: Over whipped cream becomes butter. So pay attention here, soldier.

Top Tips for an Easy Pie Crust

Graham cracker crusts are crunchy and delicious. But maybe more importantly they are fast and easy to make.

If you're one of those people who shy away from making pies because you making crust is intimidating. This crust is easy to master and makes your pie completely homemade, tasty, and impressive.

Some people don't even bake the crust before filling. I'm not that person. I like mine to hold together and have a crispy texture.

Top Tips for Homemade Chocolate Pie Filling

Of course, you can make this pie with boxed pudding... but believe me, the extra effort is worth it.

Take the extra time to add the hot filling to the eggs verrrrry slowly to avoid scrambling your eggs. If you do that, homemade pudding filling is a cinch to make.

Bringing the mixture back to a slow bubble cooks the eggs completely and brings the filling to full thickness.

Top Tips for the Best Homemade Whipped Cream Topping

My approach to making this pie has stayed the same for a long time until recently when I tried a new approach to making even better homemade whipped cream.

And, y'all... this whipped cream is even more fantastic!

Easy to make with the addition of instant vanilla pudding means I can make the whipped cream in advance and it doesn't deflate. It stays firm and tastes even more divine than my old way of making it.

Just know too much or too little whipping and your topping isn't right. But don't worry. Keep trying. When you have had success you know what it looks like.

As I told you when I shared my Mini Cherry Pies recipe, pie making isn't for sissies. But you can do this. I'm here to help. Message me in the comments if you have questions.

Remember: Beat whipped cream too long and you have butter. Don't whip it long enough and it will be too liquidy.

FAQ

Is it better to bake or not bake a graham cracker crust?

Some people don't even bake the crust before filling. I'm not that person. I like mine to hold together and have a crispy texture. Try it both ways and decide which you prefer.

How to tell when a graham cracker crust is done?

When it's firm to the touch and starting to slightly brown, the crust is done baking.

Will my homemade pudding filling thicken as it cools.

Yes, it will continue to set up as it cools. Patience young grasshopper.

Serving chocolate cream pie on a white plate.

Storage

Store Chocolate Cream Pie with Graham Cracker Crust in the fridge covered in plastic wrap. It is the best quality if eaten within 1-2 days.

Must Try Cream Pie Varieties

Vanilla Cream Pie with Graham Cracker Crust

Leave out the cocoa powder and reduce butter to 1 Tablespoon for a delicious vanilla version of this cream pie.

Banana Cream Pie with Graham Cracker Crust

Add a layer of sliced bananas on top of the cooled graham cracker crust. Top with vanilla or chocolate pudding. Cool completely and top with whipped cream.

Bananas stay pretty and tasty for only a day or two in this pie, so eat up.

Coconut Cream Pie with Graham Cracker Crust

Make the vanilla pudding filling version by leaving out the cocoa powder and reducing the butter to 1 Tablespoon. Stir in 1 cup of flaked coconut with butter.

Toast another ⅓ cup coconut in the oven at 325 degrees F for 8-10 minutes. Stir 3 times to brown evenly. Top the whipped cream with toasted coconut.

Chocolate Cream Pie with Chocolate Crust

For real chocolate lovers - Substitute crushed Oreo cookies or chocolate graham crackers for honey graham crackers in the pie shell for a double chocolate cream dessert.

Instant Chocolate Cream Pie or Oreo Pudding Pie

Of course, for an easy chocolate cream pie, you can use store-bought graham cracker pie crust or Oreo crust, instant pudding, and Cool Whip for a fast version of this pie.

Do you have other questions?

Leave them in the comments and we will get back to you! We want to help you to be a successful pie maker.

Pairing

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FOOD SAFETY

Wash hands before cooking
Do not use the same utensils on cooked food, that previously touched raw meat
Never leave cooking food unattended