Chocolate Pie
A creamy, indulgent no-bake dessert featuring a rich chocolate cream filling inside a crumbly graham-cracker crust.
Ingredients
- 1 (9-inch) graham-cracker crust store-bought or homemade
- 8 oz cream cheese room temperature (use Neufchâtel for fewer calories)
- 1 cup powdered sugar sift before measuring for lump-free sweetness
- 1 tsp pure vanilla extract Madagascar vanilla is my go-to
- 2 cups heavy whipping cream cold (or chilled coconut cream for dairy-free)
- 1/2 cup unsweetened cocoa powder Ghirardelli or Valrhona for deep flavor
- 1/4 cup milk or half-and-half whole milk gives extra creaminess
- 2 tbsp granulated sugar optional—adjust based on your cocoa’s bitterness
- Pinch sea salt enhances chocolate’s richness
Garnish
- Shaved chocolate or mini chocolate chips for garnish
Instructions
- In a large bowl, use a hand mixer to whip the room-temperature cream cheese until smooth and free of lumps—about 2 minutes on medium speed.
- Gradually add the sifted powdered sugar and vanilla extract, scraping down the sides. Mix until well combined and you see a pale, fluffy texture.
- In a separate chilled bowl, beat the cold heavy whipping cream and granulated sugar (if using) on high speed until soft peaks form.
- Gently fold the whipped cream into the cream-cheese mixture in three parts, sprinkling in the cocoa powder and salt as you go. Use a rubber spatula, folding until just streak-free.
- Spoon the chocolate cream into the prepared graham-cracker shell, smoothing the top with an offset spatula. Tap the pie on the counter once to release any air pockets.
- Cover loosely with plastic wrap and refrigerate for at least 45 minutes to one hour until it sets to a sliceable consistency.
- Before slicing, scatter shaved chocolate, mini chips, or crushed nuts on top. Use a hot, dry knife for clean cuts, wiping between each slice.
- Dollop extra whipped cream or serve with fresh berries for a pop of color and tang.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Slices can be frozen wrapped tightly in plastic and foil for up to one month.
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