Cheryl’s Chocolate Cream Pie

This post may contain affiliate links. Please see our disclosure policy.

This chocolate cream pie is out of this world good, is extremely easy to make and is the perfect end to any meal! Only requires 20 minutes of active time to make the most delicious dessert.

Earlier this year, I lost my Aunt, a very important person to me. I’ve been looking for ways so reconnect with her, and one thing we always connected on was food. She had a few recipes that she was famous for and this is by far her signature. So I have decided to share her magic with the world, the best-ever chocolate cream pie.

Chocolatey, rich and surprisingly easy to make!

Here’s what you’ll love:

• This is easy to make. I was intimidated to make this at first, but was pleasantly surprised at how simple this was to make and it came out perfect!
• Chocolate cream pie only requires 20 minutes of active cooking time. After that you will just refrigerate until it’s ready!

Ingredients:

Ingredient Notes:

• You’ll see on here I have butter and melted butter, as well as 2 containers of sugar. These are separated for the pie crust and the chocolate filling.
• The ground graham crackers are equivalent to one standard size sleeve of grahams.

Step-By-Step:

Pie Crust:

1. Preheat your oven to 350. Lightly grease your pie pan.
2. Mix together your crushed/ground graham crackers, melted butter, 1/4 cup sugar, and a pinch of salt. Fun add on: add cinnamon to your crust
3. Press your crust mixture into your pie dish, slightly up on the sides so you have crust on both the bottom and back of the pie slices. Bake for 10 minutes and take out to cool.

Chocolate Filling:

1. In a medium or large saucepan, mix together your sugar (1 cup), cocoa powder, cornstarch and 1/2 tsp salt.
2. Over medium heat, slowly stir in the milk into the dry mixture.
3. Bring mixture to a boil, stirring occasionally to make sure the mixture isn’t sticking to the bottom. Boil 1 minute.
4. Slowly incorporate the eggs, stirring occasionally. Boil 1 more minute.
5. Take off heat and stir in remaining butter and vanilla extract.
6. Pour into your pie crust and let cool before putting in the fridge. Refrigerate 4 hours to overnight. Serve by itself or with some homemade whipped cream!

FAQ:

• How long will this last? This should last 3-4 days in the fridge! Currently testing the shelf life in the freezer (I have not been able to do so yet because I have eaten it all every time. Oops).
• Does this need to be refrigerated? Yes, please keep in the fridge. This is OK to leave out at a party for a little bit, however keep in the fridge until serving and place leftovers back in the fridge.
• Is this healthy? HA don’t be silly. It’s not the healthiest but it’s worth it. I’m currently working on a healthy and a vegan version.
• Can I use regular pie crust for this chocolate cream pie? Absolutely! Though I personally think graham cracker crust is superior here.

If you’re a chocoholic like me, I’m sure you’re constantly looking for other fantastic chocolatey recipes. Here are a few of my favorites: Dark Chocolate Raspberry Oven-Baked S’mores, Vegan Chai Hot Chocolate, or Carmen’s Famous Chocolate Chip Cookies!

FOLLOW ALONG WITH MY RECIPES!

Sign up for the newsletter or follow me on Facebook or Instagram! Sometimes I’m funny on Instagram.

For Cheryl