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Chocolate Pie Recipe
This easy no-bake Chocolate Pie Recipe delivers a creamy, indulgent dessert that’s perfect for summer gatherings or cozy family dinners.
Full Recipe Introduction
Chocolate pie has a special place in my heart—and on my table. This homemade no-bake dessert combines rich semisweet chocolate, velvety whipped cream, and a crunchy graham cracker crust for a sweet treat that’s both simple and spectacular. I first made this pie when my youngest turned six—she insisted on “chocolate everything” for her birthday, and this crowd-pleasing pie didn’t disappoint. Because it sets in the fridge instead of the oven, it stays cool and creamy through picnics, potlucks, or those unexpectedly hot afternoons when you crave something sweet but don’t want to heat up the kitchen. Plus, with options for dairy-free or gluten-free swaps, it suits almost every diet without feeling like a compromise.
Why You’ll Love This Chocolate Pie Recipe
– No oven needed—keep your kitchen cool and your dessert creamy.
– Ready in under 30 minutes of hands-on time (plus chill time).
– Silky, dreamy texture that melts in your mouth.
– Uses simple pantry staples for an easy homemade indulgence.
– Budget-friendly: roughly $5 in ingredients for eight slices (about $0.60 per serving!).
– Crowd-pleaser at potlucks, barbecues, and family dinners—everyone asks for seconds.
– Customizable: swap to vegan or gluten-free without losing flavor.
– Make ahead and chill overnight for stress-free entertaining.
Ingredients
– 1 (9-inch) graham cracker crust (store-bought or homemade; for gluten-free use GF graham crumbs)
– 1¼ cups whole milk (or unsweetened almond milk for a lighter or vegan option)
– 1 cup heavy cream, chilled (or chilled coconut cream for dairy-free creaminess)
– 8 ounces semisweet chocolate chips (I love Ghirardelli 60% cacao for balanced sweetness)
– ¼ cup granulated sugar (or coconut sugar for a subtle caramel note)
– 2 large egg yolks, room temperature (pasteurized if you’re nervous about raw eggs)
– 2 tablespoons unsalted butter, softened (or vegan margarine)
– 1 teaspoon pure vanilla extract (Craig’s or Nielsen-Massey brands add lovely depth)
– Pinch of fine sea salt (just a dash to make the chocolate pop)
Tips for prepping:
• Chill the mixing bowl and whisk for whipping cream—cold tools mean firmer peaks.
• Use a digital kitchen scale for chocolate—precision matters for that perfect set.
• Let egg yolks sit at room temperature for 10–15 minutes so they blend smoothly without scrambling.
Directions
1. Warm the milk mixture. In a medium saucepan over low heat, whisk together milk, sugar, and egg yolks until smooth—about 3 minutes. Stir constantly; you want it warm, not scrambled.
2. Melt the chocolate. Remove from heat and stir in chocolate chips, butter, and salt. Let sit for 1–2 minutes, then whisk until silky. If there are a few stubborn chips, a brief 10-second zap in the microwave helps.
3. Add vanilla and cool slightly. Stir in vanilla extract, then let the chocolate custard cool at room temp for about 5 minutes (you don’t want it scalding when you fold in the cream).
4. Whip the cream. Using an electric mixer on medium-high, whip the chilled heavy cream until medium peaks form—soft enough to fold, firm enough to hold shape.
5. Fold gently. Transfer whipped cream into the chocolate custard in three additions, folding with a spatula in slow, sweeping motions to keep the mix airy.
6. Pour into crust. Spoon the chocolate filling into your graham cracker crust, smoothing the top with an offset spatula or the back of a spoon.
7. Chill. Cover loosely with plastic wrap and refrigerate for at least 2 hours (overnight is even better for a firmer slice). You’ll know it’s set when a light jiggle at the center feels more like a gentle wobble.
8. Garnish and serve. Top with extra whipped cream, shaved chocolate, or fresh berries just before slicing. A sharp, warm knife makes clean cuts—dip the knife in hot water and wipe dry between slices.
Servings & Timing
Yield: Serves 8 (8 generous slices)
Prep Time: 20 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 20 minutes
Variations
• Peanut Butter Swirl: Dollop natural peanut butter on top and swirl before chilling.
• Mint Chocolate: Add ½ teaspoon peppermint extract to the filling.
• Salted Caramel Drizzle: Warm ¼ cup caramel sauce for a golden finish.
• Vegan Twist: Swap dairy for coconut milk, coconut cream, and vegan butter.
• Mocha Infusion: Stir in 1 tablespoon instant espresso granules with the sugar.
Storage & Reheating
Store in the refrigerator, covered, for up to 4 days—just press plastic wrap onto the surface to prevent a crusty top. For longer keeping, freeze the uncut pie (tightly wrapped) up to 1 month; thaw in the fridge overnight. No reheating needed—this dessert shines chilled, though you can warm slices for 10 seconds in the microwave if you prefer a gooey center.
Notes
• If your pie tastes overly sweet, next time drop to 6 ounces of chocolate or use semi-sweet with 70% cacao.
• For extra crunch, toast the graham crust at 325°F for 5 minutes before filling.
• Over-whipping cream can lead to a grainy texture—stop as soon as stiff peaks form.
• I learned that a gentle hand folding keeps the filling light; vigorous stirring deflates the air we worked for.
FAQs
Q: Can I make this pie a day ahead?
A: Absolutely—make it the night before; it tastes even better with that extra chill time.
Q: Is it safe to use raw egg yolks?
A: Using pasteurized eggs or an egg substitute works well; just ensure any raw yolk is fresh and handled safely.
Q: How do I get a firmer filling?
A: Chill longer or reduce the milk to 1 cup and increase cream to 1¼ cups for a richer set.
Q: Can I use a chocolate cookie crust instead?
A: Sure—an Oreo or chocolate wafer crust adds extra cocoa flavor and texture contrast.
Q: Why did my filling separate?
A: That usually means the milk mixture overheated or the cream was too warm—keep temps gentle and tools cold.
Q: Can I freeze individual slices?
A: Yes; wrap each slice in parchment then foil, freeze up to one month, and thaw in the fridge.
Conclusion
This Chocolate Pie Recipe brings a dreamy, homemade dessert to your table with minimal fuss and maximum “wow” factor. It’s sweet, creamy, and indulgent—yet surprisingly easy, making it your go-to for gatherings big or small. Give it a try, leave a comment below to let me know how it turned out, and don’t forget to explore my other no-bake desserts for more tasty inspiration!
Chocolate Pie Recipe
Ingredients
- 9-inch graham cracker crust (store-bought or homemade; for gluten-free use GF graham crumbs)
- 1¼ cups whole milk (or unsweetened almond milk for a lighter or vegan option)
- 1 cup heavy cream (or chilled coconut cream for dairy-free creaminess)
- 8 ounces semisweet chocolate chips (I love Ghirardelli 60% cacao for balanced sweetness)
- ¼ cup granulated sugar (or coconut sugar for a subtle caramel note)
- 2 large egg yolks (room temperature, pasteurized if you’re nervous about raw eggs)
- 2 tablespoons unsalted butter (or vegan margarine)
- 1 teaspoon pure vanilla extract (Craig’s or Nielsen-Massey brands add lovely depth)
- Pinch fine sea salt (just a dash to make the chocolate pop)
Instructions
- In a medium saucepan over low heat, whisk together milk, sugar, and egg yolks until smooth—about 3 minutes. Stir constantly; you want it warm, not scrambled.
- Remove from heat and stir in chocolate chips, butter, and salt. Let sit for 1–2 minutes, then whisk until silky. If there are a few stubborn chips, a brief 10-second zap in the microwave helps.
- Stir in vanilla extract, then let the chocolate custard cool at room temp for about 5 minutes (you don’t want it scalding when you fold in the cream).
- Using an electric mixer on medium-high, whip the chilled heavy cream until medium peaks form—soft enough to fold, firm enough to hold shape.
- Transfer whipped cream into the chocolate custard in three additions, folding with a spatula in slow, sweeping motions to keep the mix airy.
- Spoon the chocolate filling into your graham cracker crust, smoothing the top with an offset spatula or the back of a spoon.
- Cover loosely with plastic wrap and refrigerate for at least 2 hours (overnight is even better for a firmer slice). You’ll know it’s set when a light jiggle at the center feels more like a gentle wobble.
- Top with extra whipped cream, shaved chocolate, or fresh berries just before slicing. A sharp, warm knife makes clean cuts—dip the knife in hot water and wipe dry between slices.
