I adore preparing Grandma’s Chocolate Pie Recipe. I blend graham cracker crumbs with melted unsalted butter and cocoa powder for a delightful crust, then mix whole milk with lightly beaten egg yolks and vanilla extract to create a smooth filling. Topped with whipped heavy cream, every bite bursts with irresistible charm.

Jump to Recipe

I grew up watching my granny whip up her famous Cocoa Cream Pie and every time I make it, I feel like I’m recreating a little piece of magic. I’ve always been fascinated by how a few simple ingredients could dance together so perfectly.

I start with 1 1/2 cups graham cracker crumbs mixed with 1/3 cup unsalted butter, melted just right, and a bit of sugar for that perfect crust. Then, the filling, with its blend of 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and a pinch of salt, keeps me curious every time I measure it out.

I whisk together 2 cups whole milk with 4 egg yolks and a generous splash of vanilla extract, adding in a couple of spoons of butter to finish it off. The whipped cream topping brings everything together reminiscent of some of those classic chocolate pie recipes I’ve tried.

It tastes just as epic as you’d expect from a family secret!

Why I Like this Recipe

1. I really like this recipe because the crust is super crunchy and buttery, which gives every bite a great texture and flavor mix.
2. The chocolate filling is amazingly rich and smooth – even if it takes a bit of patience to get it just right, it tastes totally worth it.
3. I also really enjoy how simple it is to make, even if I mess up a step here and there, the end result is always a tasty pie that makes me feel proud.
4. Lastly, the whipped cream topping makes it extra special; it adds a light and creamy finish thats the perfect balance to the dense chocolate.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs supplies carbohydrates and fibre, giving the crust a crunchy and wholesome base.
Unsalted butter adds rich flavor and helps blend ingredients, creating a tender and tasty crust.
Cocoa powder gives deep chocolate flavor and adds bitterness balancing the pie’s sweetness.
Whole milk provides creaminess and protein while helping create a smooth and rich pie filling.
Egg yolks lend richness and thickening power, ensuring the filling sets to a perfect custard.
Heavy whipping cream boosts topping fluffiness and adds luscious fat for a decadent finish.
Vanilla extract infuses warm, sweet aromas making every bite as familiar as home.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

1/4 cup granulated sugar for the crust

3/4 cup granulated sugar for the filling

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

1/4 tsp salt

2 cups whole milk

4 egg yolks, lightly beaten

2 teaspoons vanilla extract

2 tablespoons unsalted butter

1 1/2 cups heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract for the whipped cream

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F. In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until it forms a crumbly dough. Press the mix evenly into the bottom and up the sides of a 9-inch pie pan.

2. Bake the crust for about 8-10 minutes until it’s lightly golden. Remove it from the oven and set it aside to cool.

3. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and 1/4 tsp salt.

4. Slowly whisk in 2 cups whole milk until all the dry ingredients are well incorporated and you have a smooth mixture.

5. Place the saucepan on medium heat and continue whisking constantly. When the mixture starts to thicken (about 5-7 minutes), gradually pour in the 4 lightly beaten egg yolks.

6. Continue to cook and whisk for another 2 minutes until the filling is thick and smooth. Then, remove the saucepan from the heat and stir in 2 tsp vanilla extract and 2 tbsp unsalted butter until the butter melts completely.

7. Carefully pour the hot cocoa cream filling into your pre-baked crust and smooth out the top with a spatula.

8. In a large chilled bowl, whip 1 1/2 cups heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until soft peaks form. Spread the whipped cream evenly over the filling.

9. Place the pie into the fridge and let it chill for at least 3 hours so that the filling and topping can set properly.

10. Once set, slice up your pie and enjoy a tasty piece of homemade goodness with a cup of coffee or a cold glass of milk.

Equipment Needed

1. Oven – to preheat and bake the pie crust
2. 9-inch pie pan – for pressing and baking the crust
3. Mixing bowl – to combine the graham cracker crumbs, sugar, and melted butter
4. Measuring cups and spoons – for accurately measuring all the ingredients
5. Medium saucepan – for whisking together the filling ingredients on medium heat
6. Whisk – necessary for blending dry ingredients into the milk and for the filling
7. Spatula – to smooth out the cocoa cream filling and later the whipped cream
8. Large chilled bowl – for whipping the heavy cream with powdered sugar and vanilla extract
9. Electric mixer or hand whisk – to whip the cream until soft peaks form

FAQ

Q1: How do I make the crust just right?

A: Mix the graham cracker crumbs, melted butter and 1/4 cup sugar until they form a coarse mix, then press it evenly into your pie dish. Don't overdo it, or it might get too hard.

Q2: Can I use milk other than whole milk?

A: It's better to stick with whole milk for the creaminess, but you can experiment with 2% if you need a lighter option, just keep in mind it might change the texture a bit.

Q3: How do I avoid those pesky lumps in the cocoa filling?

A: Make sure you whisk the egg yolks and gradually add a bit of the warmed cocoa mixture while stirring constantly. This helps keep everything smooth.

Q4: Can I make this pie ahead of time?

A: Yep, you can make the crust and filling a day before and store it in the fridge. Just wait to add the whipped cream until you're ready to serve so it stays fluffy.

Q5: What's the deal with the whipped cream topping?

A: Beat the heavy cream, powdered sugar and vanilla until soft peaks form. It isn't rocket science, but over whipping can make it butter-like, so keep an eye on it.

My Granny’s Cocoa Cream Pie Recipe Substitutions and Variations

Instead of graham cracker crumbs, you can crush up some digestive biscuits. Its a really chill alternative if you cant find graham crackers.
If you dont have unsalted butter, try margarine or even coconut oil. It might change the flavor a bit, but its a solid swap.
You can replace whole milk with 2% milk or even almond milk if you prefer a dairy alternative. Just be aware that it might change the texture a little.
For heavy whipping cream, mix 7/8 cup whole milk with 1/8 cup melted butter. It isnt perfect, but it’s a good substitute when youre in a pinch.
If you dont have powdered sugar, icing sugar works the exact same way and does a great job in the whipped cream.

Pro Tips

1. Make sure you keep the heat medium-low when thickening the cocoa mixture. If it’s too high the egg yolks might scramble, and that can totally mess up the smooth texture you want.

2. Chill your bowl and beaters before whipping the cream. A cold bowl helps the cream get stiff peaks faster and makes it look way more airy.

3. Don’t rush letting the pie chill in the fridge. If you cut it before all the layers have set, the filling might end up messy and runny.

4. When pressing in the crust, really firm it down all the sides of the pan. It helps prevent any cracks or uneven baking later on.