Classic Chocolate Cream Pie
A rich and decadent chocolate cream pie with a buttery graham cracker crust. Perfect for any occasion!
Equipment
- 9-inch pie plate
- Medium Bowl
- Measuring cups and spoons
- Electric Mixer
- Saucepan
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Filling Ingredients
- 1 cup Heavy cream
- 14 ounces Sweetened condensed milk
- 6 ounces Semi-sweet chocolate, finely chopped
- 1 teaspoon Vanilla extract
Topping Ingredients (Optional)
- 1 cup Whipped cream
- 2 tablespoons Chocolate shavings
Instructions
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a medium bowl.
- Stir in melted butter until evenly moistened. Press mixture firmly into a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Cool completely on a wire rack.
- In a saucepan over medium-low heat, combine sweetened condensed milk and chopped chocolate. Stir constantly until smooth and melted. Remove from heat.
- In a separate bowl, beat heavy cream with an electric mixer until stiff peaks form.
- Gently fold the melted chocolate mixture into the whipped cream until just combined. Stir in vanilla extract.
- Pour the chocolate cream filling into the cooled crust. Refrigerate for at least 4 hours, or preferably overnight.
- Top with whipped cream and chocolate shavings, if desired. Slice and serve chilled.
Notes
For a richer flavor, use dark chocolate instead of semi-sweet. You can also add a pinch of salt to the crust for enhanced flavor.