Easy Chocolate Cream Pie
This Easy Chocolate Cream Pie is a creamy, rich, and indulgent dessert with a buttery graham cracker crust and smooth chocolate filling. So simple and delicious!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Pie Dish
Ingredients
- 1 graham cracker crust homemade recommended
- 8 ounces cream cheese softened to room temperature
- 3/4 cup powdered sugar
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 1 cup heavy cream
Instructions
Prepare the Crust
- If using a homemade graham cracker crust, preheat oven to 350°F (175°C). Combine crushed graham crackers with melted butter and sugar, press firmly into pie dish sides and bottom. Bake 8–10 minutes until golden. Let cool completely.
Melt the Chocolate
- Place dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
Blend the Filling
- In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, mixing until well combined and fluffy.
Incorporate the Chocolate
- Add melted chocolate to the cream cheese mixture and beat until fully combined and smooth.
Whip the Cream
- In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into chocolate mixture until well combined, taking care not to deflate the cream.
Assemble the Pie
- Pour chocolate filling into cooled graham cracker crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve and Enjoy
- Slice and serve chilled. Optionally top with whipped cream or chocolate shavings.
Notes
- Use room temperature cream cheese to avoid lumps in the filling.
- Melt chocolate slowly in short microwave bursts to prevent burning.
- Chill the pie for at least 4 hours to achieve the best texture and flavor.
- Customize by adding peppermint extract, peanut butter, berries, or caramel drizzle for different flavor variations.
- Store leftovers covered in the refrigerator for up to 3 days or freeze slices for up to a month.