My grandma Meme’s famous Chocolate Pie recipe is the absolute best! It’s made with a sweet graham cracker crust, rich, chocolate filling and homemade whipped cream. It’s easy to make and a favorite for everything from summer BBQ’s to holiday meals!
slice of pie lifted out of chocolate pie with whipped cream topping
Every summer, my grandma would make two pies for every family function, her Pink Lemonade Pie and this No-Bake Chocolate Pie. One is fruity and zesty, the other is rich and chocolatey. You literally can’t go wrong with either!
Her lemonade pie was one of the first recipes I published on the blog in 2012. It wasn’t until a Christmas trip back to my parents house that I found her chocolate pie recipe in a “cookbook” of hand-written recipes by my grandma. I immediately knew that I had to share her famous chocolate pie recipe on the blog!
My grandma passed all her pie-making skills on to my Mom, so on a recent trip to California, I asked my Mom to teach me how to make the pie, just like Meme did. I’m excited to pass down her recipe, tips and tricks today!
The pie is easy to prep in just about 30 minutes. After it sets in the refrigerator for 4 hours, top it with homemade whipped cream and serve up the best chocolate pie ever! It has a rich chocolate flavor and is perfect for everything from Summer BBQ’s, to Thanksgiving dinner, to birthday desserts.
Ingredients
GRAHAM CRACKER CRUST
1 ¼ cups graham cracker crumbs
¼ cup granulated sugar
5 tablespoons unsalted butter, melted
CHOCOLATE PIE FILLING
1 ½ cups granulated sugar
3 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder
4 egg yolks
2 cups 2% milk
WHIPPED CREAM TOPPING
1 cup heavy cream
2 tablespoons granulated sugar
Instructions
GRAHAM CRACKER CRUST
Preheat the oven to 350°F.
In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar and melted butter.
Press the graham cracker crust firmly into a 9-inch pie plate.
Bake the crust for 8 minutes, or until lightly browned. Set aside.
CHOCOLATE PIE FILLING
Add the granulated sugar, flour and cocoa to a medium saucepan. Stir to combine the ingredients.
In a small bowl, whisk the 4 egg yolks together, then add them to the saucepan with the dry ingredients.
Pour the 2 cups of milk into the saucepan and stir to combine everything.
Place the saucepan on the stove over medium heat.
Stir the chocolate pie filling consistently, for about 20-25 minutes, until it is thick and creamy.
When the pie filling is finished, stir in a pinch of salt before adding it to the crust.
Pour the chocolate pie filling into the prepared graham cracker crust.
Place the pie in the refrigerator to 4 hours, to allow the filling to set.
Before serving, prepare the whipped cream topping, if you’d like.
WHIPPED CREAM
Add the heavy cream and sugar to a large mixing bowl, or the base of a stand mixer.
Use the whisk attachment for the stand mixer, or a hand mixer, and whip the cream on medium-high speed for 3-4 minutes, or until medium peaks form.
Spread on top of the chocolate pie, or serve it on the side.
Notes
Always make sure you do a good job of separating the egg yolks from the whites. This was one of my Moms main tips when we made this recipe together. She said that if you get egg whites in the chocolate pie filling, they will cook and could make the filling lumpy.
To make this pie quicker and easier, you can purchase a pre-made graham cracker crust and store bought whipped cream.
Leftover pie should always be covered and stored in the refrigerator. It will keep for up to 5 days in the fridge. The whipped cream topping will not last that long in the fridge. If you plan to only serve part of the pie right after it’s made, I recommend serving the whipped cream on the side, instead of on top of the pie.
You can also serve this chocolate pie in a traditional pie crust or Oreo crust. Follow my Mom’s traditional pie crust recipe, on this post for her homemade Cherry Pie. To make an Oreo cookie crust, simply substitute the graham cracker crumbs for 1 1/4 cups crushed Oreos.
