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    Home » Pies, Tarts, & Cobblers

    Published May 15, 2020 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy No-Bake Mini Chocolate Cream Pie

    Jump to Recipe Jump to Video Print Recipe
    Chocolate Cream Pie slice on a white plate with fork & chocolate on a green polka dot towel Pinterest banner.

    This no-bake mini Chocolate Cream Pie is rich chocolate pudding set in a 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!

    Chocolate Cream Pie with 2 forks surrounded by chocolate on a green polka dot towel. this …

    Why this recipe works

    • Rich chocolate pudding pie filling that's easy to make
    • A no-bake graham cracker crust means you don't need to heat the kitchen
    • Mini 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 pastry pie shell, top it with whipped cream...yummm...

    [pausing to wipe drool from the keyboard]

    This classic Chocolate Cream Pie is similar to those you'd find in a diner, except here we use a no-bake graham cracker crust for the standard 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!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make Chocolate Cream Pie
    • Questions asked and answered
    • Rich pudding pie goodness
    • Related Recipes
    • Recipe

    What you need

    You can choose between regular or dark cocoa powder. Likewise, the espresso powder gives a richer chocolate flavor. It’s optional, but I wouldn’t skip it!

    To use a 7-inch pie pan, the pudding filling and crust ingredients are scaled down the by half from the original (like for a Mini Butterscotch Pie). If you prefer a pastry pie crust, try my No Recipe Pie Crust using a 6-4-2 recipe ratio for a half a single pie crust.

    Chocolate Cream Pie ingredients portioned into glass cups on a wooden tray.
    Ready to make my mini Chocolate Cream Pie

    How to make Chocolate Cream Pie

    The pudding for this pie is really a version of chocolate custard in that you're cooking a cream was mixture with egg yolks and thickening it with cornstarch.

    It's also like a ganache in that you're pouring this 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 no-bake graham cracker crust using half the amount of ingredients 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

    Start by whisking the sugar, cornstarch, cocoa powder, espresso powder, and salt together. Add ¼ cup (60g) of heavy cream and the egg yolks, then gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens (photo 1).

    Collage of cooking chocolate custard
    Cooking the chocolate custard

    Step 3: Add the custard to the chopped chocolate

    Pour the custard over the chopped chocolate, butter, and vanilla extract. Whisk until the chocolate is melted and the mixture is smooth, then strain the pudding into a clean bowel (photo 2).

    Cover and allow the pudding to chill for at least two hours.

    collage of adding chocolate custard to chocolate and straining the filling.
    Mixing and straining the filling

    Step 4: Fill the graham cracker crust

    Spoon the chilled pudding into the cooled graham cracker crust. Level the top with a small offset spatula (photo 3).

    Collage of filling graham cracker crust and smoothing the top.
    Assembling the pie

    Step 5: Garnish as desired

    How you choose to serve the pie is totally up to you. You can serve it plain, but I prefer some lightly sweetened whipped cream and a few chocolate shavings for garnish.

    Plain Chocolate Cream Pie from overhead on a wooden backdrop.
    The chilled Chocolate Cream Pie, rather naked.

    Questions asked and answered

    Here are some questions that you might have...

    What kind of chocolate should I use?

    I like using dark chocolate for its intensity, but that might not be for everyone. You can customize the chocolate to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like. Also, don't forget to create some chocolate shavings to garnish the top of the pie before chopping the rest.

    Can I make a different type of pie crust instead of graham cracker crust?

    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.

    How do I make a full-sized Chocolate Cream Pie?

    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 for a single crust pie.

    Half Chocolate cream pie in the pan with 2 forks on a plate in background on a green polka dot towel.
    Where did the other half go?

    Rich pudding pie goodness

    This pie is luscious, rich, creamy, and chocolatey, and the graham cracker crust adds a nice texture counterpoint to all that creamy goodness.

    Chocolate Cream Pie slice on a white plate with fork & chocolate on a green polka dot towel.
    Chocolate Cream Pie, all dressed up

    I'm glad that this is a mini pie. It's enough to last my husband and I a couple of days at least. If I'm serving a crowd, then yes, I'll make a full-sized recipe for Chocolate Cream Pie.

    Just save me a slice!

    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!

    • Easy Dark Chocolate Whisky Fudge without condensed milk
    • Mini Skillet Hot Fudge Pudding Cake
    • One-Bowl Eggless Chocolate Cupcakes
    • Port Wine Chocolate Cake for chocolate lovers

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Chocolate Cream Pie with 2 forks surrounded by chocolate on a green polka dot towel.

    Easy No-Bake Mini Chocolate Cream Pie

    Tammy Spencer
    This no-bake mini Chocolate Cream Pie is rich chocolate pudding set in a 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!
    Adapted from King Arthur Flour
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Chilling Time 4 hrs
    Total Time 4 hrs 35 mins
    Course Dessert
    Cuisine American
    Servings 6 slices
    Calories 369 kcal

    Equipment

    • 7-inch pie pan
    • pastry dough tart tamper
    • digital thermometer
    • fine mesh strainer
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the crust

    • ½ recipe Graham Cracker Pie Crust

    For the filling

    • 4 ounces 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
    • 2 large egg yolks
    • ½ cup heavy cream, divided
    • 1 cup milk
    • whipped cream, lightly sweetened, for garnish

    Instructions
     

    • Make the crust: Prepare a graham cracker crust using half the amount of ingredients 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 filling: Place the chopped chocolate, butter, and vanilla extract in a small mixing bowl; set aside.
    • In a small saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Add ¼ cup (60 grams) of heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks.
    • Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens. Boil for 1 minute more. The finished custard's temperature will be around 200°F.
    • 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.
    • Pass the filling through a fine mesh strainer into a clean bowl to remove any lumps or scrambled eggs.
    • Place plastic wrap or buttered parchment paper on the surface of the custard to prevent a skin from forming, and chill thoroughly for at least two hours.
    • Assemble the pie: Spoon the chilled filling into the cooled graham cracker crust. Level the top with a small offset spatula.
    • Chill the pie until you're ready to serve. For best slicing, refrigerate the pie overnight before serving.
    • Garnish the pie, either whole or just slices, with whipped cream and chocolate shavings or a dusting of cocoa powder. Serve and enjoy!

    Video

    Notes

    You can customize the chocolate to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like. Create some chocolate shavings to garnish the top of the pie before chopping the rest.
    You can also choose between regular or dark cocoa powder.
    Espresso powder is for a richer chocolate flavor. It’s optional, but I wouldn’t skip it!
    You can spoon or pipe whipped cream on top of the entire pie, but I prefer to just put a dollop on each individual slice. It’s easier to store in the refrigerator, especially if you're not planning on serving the entire pie at once.
    If desired, you can replace the graham cracker crust with a standard pastry pie shell. Use my No Recipe Pie Crust using a 6-4-2 recipe ratio for a half a single crust pie. Blind bake it with pie weights and cool before adding the filling.
    You can make a full-sized pie by doubling the ingredients and using a 9-inch pie pan. If you want a standard pastry pie shell, use the 9-6-3 recipe ratio for a single crust pie.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 369 kcalCarbohydrates: 44 gProtein: 5 gFat: 20 gSaturated Fat: 12 gTrans Fat: 1 gCholesterol: 103 mgSodium: 182 mgPotassium: 185 mgFiber: 3 gSugar: 33 gVitamin A: 516 IUVitamin C: 1 mgCalcium: 93 mgIron: 2 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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    Get ready for summer cookouts!

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