Chocolate Pie with Graham Cracker Crust

Sharing is caring!

My Easy Chocolate Pie with Graham Cracker Crust, is a great make ahead dessert. The buttery Graham Cracker pie crust is filled with a rich and creamy chocolate filling, that is sure to put a smile on every diners face.

Chocolate Pie with Graham Cracker Crust

I love Chocolate Pie, and I’m pretty sure I inherited it from my precious Granny. She loved chocolate pie and always made the best pies. This Easy Chocolate Pie has the most delicious no-bake chocolate pie filling that everyone will love.

The Graham Cracker crust is baked first, I like to do this as it stops the crust from becoming soggy once the pie filling is added. I then fill the case with a creamy vanilla and chocolate pie filling.

My Granny had a bad fall this past summer and was struggling to eat. However, the ONE thing we could count on her eating at every meal, was a slice of Homemade Chocolate Pie with Graham Cracker Crust.

She passed not long after our visit, so I will forever cherish each moment I was able to spend with her. Food isn’t always sentimental, but I will always think of my beloved Granny when enjoying a slice of Chocolate Pie in her honor.

How to make Chocolate Pie with Graham Cracker Crust

• Start by preheating the oven to 350 degrees F.
• Prepare the graham cracker pie crust in a 9-inch baking dish.
• Add graham cracker crumbs, melted butter and sugar.
• Mix the ingredients together well and then press down on the bottom and sides of the pan.
• Bake for 10 minutes and then remove from oven and set aside.

• In a medium-sized saucepan, sprinkle gelatin over 1 cup of the milk and allow it to sit for a2-3 minutes.

• In a separate bowl, stir the cocoa and sugar together.

• Add to the saucepan and stir to incorporate.

• Cook over low heat while stirring constantly until mixture boils.

• Remove the pan from heat and add in the butter, stirring until melted.

• Blend in the remaining milk and vanilla.

• Cool in the refrigerator to thicken, stirring occasionally, until mixture begins to set.

• Beat whipping cream until thick and then carefully fold into the chocolate.

• Pour the mixture into the graham cracker crust and refrigerate for 4 hours before serving.

Recipe ingredients & substitutions:

To make the Graham Cracker crust:

• CRACKER CRUMBS: For easy I use a pack of Graham Cracker crumbs, this saves lots of time. Otherwise you can crush Graham Crackers to make your own crumb.
• SUGAR: Regular granulated sugar sweetens the pie crust.
• BUTTER: I use unsalted butter to make the pie crust. You could substitute with salted butter.

Honey Maid Graham Cracker Crumbs, 13.5 Ounce

To make the Chocolate Pie filling:

• MILK: I use full fat milk to make the pie filling.
• GELATIN: 1 envelope of unflavored gelatin is used to set the filling.
• SUGAR: Regular granulated sugar sweetens the pie filling.
• CHOCOLATE: The chocolate flavor in this pie comes from cocoa powder, which has a rich depth of chocolate flavor.
• BUTTER: I use unsalted butter to make the pie filling. You could substitute with salted butter.
• VANILLA: I use vanilla extract to flavor the chocolate filling as it has depth of flavor. You could also use vanilla essence but it is not so intense.
• CREAM: Heavy whipping cream is folded through the chocolate pie filling mixture.

Serving suggestion:

I like to garnish the pie with some piped whipped cream, topped with a glace cherry. However you can add fresh berries or some shaved chocolate, mini chocolate chips or chocolate sprinkles too.

The pie filling is really rich so I keep things simple. I like to serve this delicious chocolate pie with a drizzle of heavy cream, or my favorite vanilla ice-cream.

Recipe hints & tips:

• If really pushed for time you can buy a store-bought pie crust and fill that instead.
• For something different, make an extra chocolaty pie crust by crushing some Oreo cookies, rather than the Graham Crackers.
• Don’t be tempted to cut the pie until it is properly set or you risk it running everywhere. Leave it for at least 4 hours in the refrigerator.

FAQs

Should you bake a Graham Cracker crust before filling?

I like to bake the Graham Cracker crust before filling the pie as it helps to set the crust and stops it breaking apart.

How do I keep my Graham Cracker crust from becoming soggy?

Blind baking the tart crust, as I have done here, stops the crust from becoming soggy once the filling is added.

Will the pie filling thicken as it cools?

Yes, the pie filling will thicken and set to firm in the refrigerator. Set aside for at least 4 hours before slicing and serving.

Can you make ahead Chocolate Pie?

This is a great make ahead dessert. Prepare the day before then store in the refrigerator until you are ready to serve.

How long will Chocolate Pie stay fresh?

Leftover chocolate pie can be stored in an airtight container in the refrigerator for 3 days.

Can you freeze Chocolate Pie?

Yes. Once baked, filled and cooled, wrap the pie up and place into an airtight container, then store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator.

Don’t miss these additional delicious Pie Recipes here at When Is Dinner:

• Jello Pudding 3 Layer Pie
• Oreo Cool Whip Pie
• No Bake Salted Caramel Chocolate Pie
• Lemon Sugar Cookie Pie
• Reese’s Pieces Pie
• Pumpkin Pie
• Reese’s Peanut Butter Pie
• Pecan Pie Puffs

These are a few items I find helpful when preparing this Chocolate Pie with Graham Cracker Crust Recipe in my own kitchen:

Emile Henry Made In France HR Modern Classics Pie Dish, 9Honey Maid Graham Cracker Crumbs, 13.5 OunceCuisinart 619-14 Chef’s Classic Nonstick Hard-Anodized 1-Quart Saucepan with CoverPyrex Glass Mixing Bowl Set (3-Piece)OXO Good Grips 11-Inch Better Balloon WhiskOXO SteeL Pie ServerDurable Porcelain 6-Piece Dessert Plate Set, Elegant White Serving Plates (6-inch dessert plates)First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)An Easy-To-Follow Chocolate Pie Cookbook: The Heavenly Handbook for ChocoholicsNestle Chocolate 3 Cookbooks in 1Chocolate from the Cake Mix Doctor