Chocolate Cream Pie With Graham Cracker Crust

Chocolate cream pie with graham cracker crust be still my heart. Pies and tarts with edible pastry became popular during the court of Queen Elizabeth I. Americans’ taste for pies, both sweet and savory kinds, arrived in the New World along with colonists. Sweet pies entered our baking repertoire once the domestic sugar industry took hold in the early 1800s. Cream pies were a resourceful way to use ingredients at hand, such as eggs and dairy found on many farms. I’ve always been a big cream pie fan and welcome their comeback just in time for the holiday season.

chocolate cream pie

What Are Cream Pies?

Cream pies are chilled pies with flour, chocolate, or graham cracker crusts, that are baked before being filled. Chocolate, banana, coconut, and Key Lime are the most popular kinds of cream-style pies around. Chocolate cream pies are made by adding semisweet, bittersweet, or unsweetened chocolate to the custard filling while cooking. I use a combination of milk and half-and-half, plus egg yolks, in my recipe to make the custard extra creamy.

chocolate cream pie

Cream Pies vs. Custard Pies

Custard and cream pies are very similar, hence their confusion. The difference between the two is actually in their preparation. A custard pie filling of eggs, sugar, milk, plus flavorings gets whisked before being added to a pie shell, and baked.

Like custard pies, most cream pies have similar fillings, but their filling gets cooked stove-top before being added to a pre-baked pie shell. This precooking allows for cream pies to have a softer filling that’s more pudding-like than a custard pie.

chocolate cream pie

Cream pies are typically faster to prepare than custard pies. This is because cooking the filling on the stove takes less time than baking plus set time. Custard pies are a little more hands-off during the prep since they just require mixing. But both kinds of pies require refrigeration and setting time before serving. Meringue or my favorite, whipped cream are the two classic cream pie toppings both of which make for an easy finish.

chocolate cream pie

Chocolate cream pie with a creamy chocolate custard, sweetened whipped cream, chocolate curls, and graham cracker crust makes a decadent and irresistible prep-ahead dessert for chocolate lovers. And although some would say this is a warm-weather dessert, I disagree completely. A chocolate cream pie disappears just as fast in my house on a holiday such as Thanksgiving, just in case you’re wondering.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Chocolate Cream Pie With Graham Cracker Crust"

  1. Diana Whipple says:

    Why is the strainer step necessary? Why can’t you just add the custard to the chocolate directly and whisk?

    1. Hi Diana, thanks for reaching out. Straining helps to remove any bits of curdled or cooked egg from the custard, so your final product is silky and smooth. This is considered a classic technique in making any type of custard.

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