Chocolate Pie With Cocoa

Chocolate Pie With Cocoa
Chocolate Pie With Cocoa. Dana Hoff / Getty Images
    15 min
Ratings (11)

Top this easy, creamy chocolate pie with whipped cream or whipped topping. Use a homemade prebaked pie crust or a graham cracker or cookie crumb crust.

The pie filling is a custard-like combination of cocoa, flour, egg yolks, and butter. The pie is finished with a fluffy fresh whipped cream topping. Feel free to use a tub of frozen (thawed) whipped topping on this pie.

See the tips and variations for some additional flavor and crust ideas.

What You'll Need

  • Graham Cracker Shell*
  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons melted butter
  • Chocolate Pie Filling
  • 3 tablespoons unsweetened cocoa
  • 1/3 cup all-purpose flour
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1 cup water, divided
  • 2/3 cup milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla
  • Whipped Cream Topping
  • 1 cup heavy cream or whipping cream, chilled
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • grated or shaved semisweet or bittersweet chocolate, optional

How to Make It

  • Graham Cracker Pie Shell

  • Heat the oven to 400° F (200° C/Gas 6).

  • In a bowl, combine the graham cracker crumbs with the 1/4 cup of granulated sugar and 6 tablespoons of melted butter. Mix well.

  • Pat the crumbs firmly into the bottom and up the sides of a pie plate.

  • Bake the pie crust for 8 to 10 minutes. Cool completely before filling.

  • Chocolate Filling

  • Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste.

  • Blend in the 1 cup of granulated sugar and the beaten egg yolks and add remaining water and milk. Cook over low heat, stirring, until the mixture is thick; add the 2 tablespoons of butter and vanilla.

  • Pour the filling into the chilled pie crust. Chill thoroughly.

  • Whipped Cream

  • In a medium mixing bowl with an electric mixer, beat the chilled whipped cream until fluffy and almost stiff.Sift the confectioners' sugar over the whipped cream and add the vanilla. Beat until the cream forms stiff peaks. 

  • Spread the whipped cream over the chilled pie or serve individual slices of pie with a dollop of whipped cream. Return the pie to the refrigerator to chill until serving time.

  • If desired, sprinkle with grated or shaved chocolate. 

  • *Alternatively, use a ready-made purchased crumb crust or prebaked and cooled pastry crust for the pie.

  • Tips and Variations

    • Brown Sugar Pecan Graham Cracker Crust: Replace the 1/4 cup of granulated sugar with brown sugar. In the food processor, pulse 6 whole sheets of graham crackers with 2/3 cup of pecan halves (toasted if desired) until crumbs are fine. Combine in a bowl with 6 tablespoons of melted butter; mix well and bake as directed.
    • Add 1 teaspoon of espresso powder to the cocoa powder.
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