This mini chocolate pie has a rich chocolate custard filling served in a no-bake graham cracker crust. It's easy to make, will satisfy your chocolate pudding cravings, won't heat your kitchen, and is perfectly sized for two!
[August, 2022: I've reworked the recipe and updated this post with new pictures. Enjoy!]
Why this recipe works
- The rich chocolate cream pie custard filling is easy to make
- A no-bake graham cracker crust means you don't need to heat the kitchen
- Sized for two, yet can easily be doubled to feed a crowd
I love chocolate pudding. Like thick, rich pudding. Then put that pudding in a pie shell, top it with whipped cream...yummm...
[pausing to wipe drool from the keyboard]
This recipe for chocolate cream pie is similar to those you'd find in a diner, except here we use a no-bake graham cracker crust instead of a pastry pie shell. And because there's only two of us (and I don't want an entire pie enticing me), making a mini pie is perfectly sized for two!
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What you need
Key ingredients
Chocolate: We're using chocolate in two ways for this chocolate cream pie recipe
- Solid Chocolate: I use dark chocolate wafers or a solid dark chocolate bar for a nice, thick, sliceable chocolate custard filling.
- Cocoa powder: You can choose between regular or dark chocolate cocoa powder.
Espresso powder: Using espresso powder enhances the chocolate for a richer flavor. It’s optional, but I wouldn’t skip it!
Graham cracker crust: Making a no bake graham cracker crust allows you to keep the oven turned off when making this pie. You can replace the graham crackers with chocolate cookie wafers for a chocolate cookie crust if you prefer. Or, if you prefer a pastry pie crust, make a half single pie crust recipe of my flaky all-butter pie crust (using a 6 : 4 : 2 recipe ratio of flour, butter, and water, by weight).
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Other ingredients
The rest of the custard filling ingredients are basic pantry staples.
Heavy cream & milk: Provides the basis for the dairy custard. You can also make a non dairy custard by using your favorite dairy-free cream and milk alternatives.
Egg yolks: Provides richness, flavor, and structure.
Sugar: Besides a lovely sweetness, sugar helps modulate the thickening process so the yolks can cook without scrambling.
Thickener: Cornstarch picks up the job of thickening from the yolks, taking it beyond a custard sauce to that of a sturdier pudding with body.
Butter: Adds shine and flavor to the custard.
Flavorings: Vanilla extract and salt help to buoy and balance the sweetness and creaminess of the custard filling.
How to make chocolate cream pie
The filling for this mini chocolate pie is really a version of chocolate custard (like this Double Chocolate Mint Chip ice cream) - a cream mixture thickened with egg yolks and cornstarch. It's also like a ganache because you're pouring the hot custard mixture over the chopped chocolate, then stirring until it's smooth.
A hybrid custard-ganache pie filling, as it were.
Step 1: Prepare the graham cracker crust
Prepare a half recipe of the no-bake graham cracker crust and press into a 7-inch pie pan (a pastry dough tart tamper can help this process). Chill the crust in the freezer for 15 minutes to set the melted butter after pressing it into the pan.
Step 2: Cook the chocolate custard
Place the chopped chocolate, butter, and vanilla extract in a small mixing bowl and set aside (photo 1).
In a small saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt (photo 2).
Add ¼ cup (60 grams) of the heavy cream, whisking until the mixture is smooth, then whisk in the egg yolks (photo 3).
Place the saucepan on the stove on medium heat. Gradually add the remaining cream and milk, then bring mixture to a low boil, stirring constantly, about 4 to 5 minutes (photo 4). The mixture will thicken quickly towards the end of the cooking time.
Cook for 1 minute more to ensure the custard is fully done. The finished custard's temperature will be around 200°F when read on a digital thermometer (photo 5).
Step 3: Add the chopped chocolate
Remove the pan from the heat and immediately pour the custard over the reserved chopped chocolate mixture. Whisk until the chocolate is melted and the mixture is smooth (photo 6).
Strain the custard through a fine mesh strainer into a clean bowl to remove any bits of scrambled eggs (photo 7).
Cover the bowl with plastic wrap pressed onto the surface of the custard (this keeps a skin from forming). Chill the custard for at least two hours.
Step 4: Assemble the pie
Transfer the cold chocolate pudding filling into the graham cracker crust. Smooth the top of the pie with a small offset spatula (photo 8).
Step 5: Garnish the pie
How you choose to serve the pie is totally up to you. You can serve it plain (photo 9), but I prefer some lightly sweetened whipped cream and a few chocolate shavings or a sprinkle of cocoa powder for garnish.
Spoon or pipe whipped cream on top of the entire pie, or put a dollop on each individual slice. The latter makes it easier to store in the refrigerator, especially if you're not planning on serving the entire pie at once.
Storage Instructions
Wrap the pie with plastic wrap and refrigerate. It will keep for 2 to 4 days.
Questions asked and answered
Here are some questions that you might have...
Most likely the custard wasn't cooked long enough to allow the egg yolks and cornstarch to thicken the chocolate cream mixture. Allowing the custard to cook for an extra minute (the bubbles will be thick and heavy) insures that the custard will set.
Sure! You can use cookie crumbs using the same recipe for a graham cracker crust, especially chocolate cookie crumbs or shortbread crumbs. If you don't have any on hand, make some! Other items you can use in place of graham crackers are saltines, crushed pretzels, or potato chips.
Or, go with the more traditional pastry pie crust. Just blind-bake and let it fully cool before filling it.
Just double the ingredients and use a 9-inch pie pan. If you want a standard pastry pie shell, use the 9 : 6 : 3 recipe ratio of flour, butter, and water (by weight) for a single crust pie.
Pro Tip: Choose your favorite type of chocolate
You can customize the type of chocolate used in the custard to suit your taste: dark (bittersweet), semisweet, milk chocolate, or any combination of these that you like. And don't forget to make some chocolate shavings to garnish the top of the pie before chopping the rest.
Chocolate pudding pie goodness
This homemade chocolate pie is luscious, rich, creamy, and chocolatey, and the graham cracker crust adds a nice texture counterpoint to all that creamy goodness.
Since this is a no-bake chocolate pie recipe, it's great to serve as a special treat on a hot summer's day. No need to heat the oven!
Also, since this mini pie is sized for two, it's a perfect treat for Valentine's Day, Date Night, or anytime you want to share something special with someone special.
It's nice to share!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
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Recipe
Mini Chocolate Cream Pie (No-Bake)
Equipment
Ingredients
For the crust
- ½ recipe graham cracker pie crust, see Recipe Notes
For the chocolate custard
- 4 ounces dark chocolate wafers, or solid dark chocolate, chopped (⅔ cup), see Recipe Notes
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 tablespoon cocoa powder, see Recipe Notes
- ½ teaspoon espresso powder, optional, see Recipe Notes
- ⅛ teaspoon kosher salt
- ½ cup heavy cream, divided
- 2 large egg yolks
- 1 cup milk
For the garnish
- whipped cream, lightly sweetened, for garnish
- dark chocolate shavings or cocoa powder
Instructions
- Make the crust: Prepare a half recipe of the no-bake graham cracker crust and press into a 7-inch pie pan and press into a 7-inch pie pan (a pastry dough tart tamper can help this process). Chill the crust in the freezer for 15 minutes to set the melted butter after pressing it into the pan.
- Make the chocolate custard: Place the chopped chocolate, butter, and vanilla extract in a small mixing bowl and set aside.
- In a small saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Add ¼ cup (60 grams) of the heavy cream, whisking until the mixture is smooth, then whisk in the egg yolks.
- Place the saucepan on the stove on medium heat. Gradually add the remaining cream and milk, then bring mixture to a low boil, stirring constantly, about 4 to 5 minutes. The mixture will thicken quickly towards the end of the cooking time.
- Cook for 1 minute more to ensure the custard is fully done. The finished custard's temperature will be around 200 °F when read on a digital thermometer.
- Remove the pan from the heat and immediately pour the custard over the reserved chopped chocolate mixture. Whisk until the chocolate is melted and the mixture is smooth.
- Strain the custard through a fine mesh strainer into a clean bowl to remove any bits of scrambled eggs.
- Cover the bowl with plastic wrap pressed onto the surface of the custard (this keeps a skin from forming). Chill the custard for at least two hours.
- Assemble the pie: Transfer the cold filling into the graham cracker crust. Smooth the top of the pie with a small offset spatula.
- Keep the pie chilled until you're ready to serve it. To get the best slices, refrigerate the pie overnight.
- Garnish the pie: Spoon or pipe whipped cream on top of the entire pie, or put a dollop on each individual slice. The latter makes it easier to store in the refrigerator, especially if you're not planning on serving the entire pie at once.
- Storage instructions: Wrap the pie with plastic wrap and refrigerate. It will keep for 2 to 4 days.
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