My grandma Meme’s famous Chocolate Pie is simply the best—rich, silky chocolate filling set in a sweet graham cracker crust and finished with fresh whipped cream. Easy to make and perfect for backyard barbecues, holiday dinners, or any time you want a classic, comforting dessert.
Table of contents
- Ingredients
- Instructions
- How to make whipped cream
- Recipe tips
- Frequently asked questions
- More Bond family recipes
Every summer my grandma would bring two pies to every family gathering: a bright, zesty Pink Lemonade Pie and this smooth No‑Bake Chocolate Pie. One is light and fruity, the other deeply chocolatey—either one is guaranteed to disappear fast.
I found the handwritten chocolate pie recipe in my grandma’s little collection of family recipes and knew I had to share it. My Mom learned pie-making from Meme, and on a recent visit she walked me through every step so I could pass the recipe along exactly as they made it.
This pie takes about 30 minutes to prepare, plus at least 4 hours to chill. When the filling is set, top with a generous layer of homemade whipped cream and serve. The filling has a rich chocolate flavor and a creamy, sliceable texture that’s wonderful for potlucks, birthdays, or Thanksgiving.
Ingredients
- For the graham cracker crust
- 1 1/4 cups graham cracker crumbs — buy crumbs or make your own by crushing graham crackers with a rolling pin or food processor.
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- For the chocolate filling
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 4 egg yolks
- 2 cups 2% milk (or whole milk for a richer result)
- For the whipped cream topping — optional but recommended:
- 1 cup heavy cream (heavy whipping cream)
- 2 tablespoons granulated sugar
Instructions
Below are clear, step-by-step directions for the crust, filling and whipped cream. The full ingredient amounts and times are listed in the recipe card further down.
Step 1: Preheat the oven to 350°F. Combine graham cracker crumbs, 1/4 cup granulated sugar and the melted butter in a bowl. Press firmly into a 9‑inch pie plate to form an even crust.
Step 2: Bake the crust for 8 minutes or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 3: In a medium saucepan, whisk together the 1 1/2 cups sugar, flour and cocoa until well combined.
Step 4: In a small bowl, whisk the egg yolks, then add them to the dry mixture. Pour in the milk and stir until smooth.
Step 5: Place the saucepan over medium heat and stir constantly. Cook for about 20–25 minutes until the mixture thickens and becomes creamy. Do not rush—consistent stirring prevents lumps and burning.
Step 6: When the filling is thick and glossy, remove it from the heat and stir in a pinch of salt to enhance the chocolate flavor.
Step 7: Pour the hot chocolate filling into the prepared crust, smoothing the top with a spatula.
Step 8: Refrigerate the pie for at least 4 hours so the filling can fully set. Before serving, add the whipped cream topping if desired.
How to make whipped cream
Homemade whipped cream is simple and tastes far better than canned topping. Here’s a quick method:
- Chill a mixing bowl and whisk (or the bowl and whisk attachment of a stand mixer). Pour in 1 cup heavy cream and add 2 tablespoons granulated sugar.
- Whisk on medium-high speed for 3–4 minutes until medium peaks form. Be careful not to over-whip—stop when the cream holds soft peaks.
Spread the whipped cream over the chilled pie or serve it alongside each slice. For a pretty finish, grate a little chocolate over the top or sprinkle with mini chocolate chips.
Recipe tips
- Cook the filling until it’s thick and creamy. If it’s runny the pie won’t set properly. Plan on 20–25 minutes of constant stirring over medium heat.
- Allow enough chilling time. The pie needs at least 4 hours in the fridge. Cutting it too soon may cause slices to collapse.
- Separate egg yolks carefully. Any egg whites that get into the filling can cook and create lumps. Use a clean separation method and discard or reserve the whites for another use.
- Short on time? Use a store‑bought graham cracker crust and ready-made whipped topping—still delicious and much faster.
- Storage: Keep leftover pie covered in the refrigerator for up to 5 days. Whipped cream will soften over time, so consider storing the cream separately if you won’t finish the pie right away.
Frequently asked questions
- Can I use a traditional pie crust? Yes—this filling works with a baked pastry crust. You can also make an Oreo crust by substituting 1 1/4 cups crushed Oreos for the graham cracker crumbs.
- Does this pie need refrigeration? Yes—the filling is cooked and then chilled to set, so it must be refrigerated.
- How do I thicken the filling? Cook it on the stove over medium heat and stir continuously for the full 20–25 minutes. Avoid turning up the heat to speed things up, which can cause scalding or burning.
- How many servings? The recipe yields about 8 slices.
- What to do with leftover egg whites? Use them for an omelet, angel food cake, or other recipes that call for egg whites.
More Bond family recipes
Here are a few other favorite recipes that have been passed down through our family:
Meme’s Cherry Coke Jello Salad
Dad’s Famous BBQ Baked Beans
Fresh Strawberry Pie with Graham Cracker Crust
Dad’s Captain Crunch Chicken Tenders
Lemonade Pie
Red Sangria
Chocolate Pie
8 slices
30 minutes
4 hours
4 hours 30 minutes
Whitney Bond
Ingredients
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
Chocolate Pie Filling
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 4 egg yolks
- 2 cups 2% milk
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F.
- Combine graham cracker crumbs, 1/4 cup sugar and melted butter in a bowl.
- Press the mixture firmly into a 9‑inch pie plate and bake 8 minutes or until lightly browned. Set aside to cool.
Chocolate Pie Filling
- Whisk together the sugar, flour and cocoa in a medium saucepan.
- In a separate bowl, whisk the egg yolks and then add them to the saucepan.
- Pour in the milk and stir until everything is combined and smooth.
- Cook over medium heat, stirring constantly, for 20–25 minutes until the mixture thickens to a creamy pudding-like consistency.
- Remove from heat and stir in a pinch of salt.
- Pour the filling into the prepared crust and smooth the top.
- Refrigerate for at least 4 hours to set.
Whipped Cream
- Combine heavy cream and sugar in a chilled bowl.
- Whip on medium-high speed for 3–4 minutes until medium peaks form.
- Spread over the chilled pie or serve on the side for individual servings.
Notes
- Separate egg yolks carefully. Avoid getting any egg whites into the filling to prevent lumps.
- Use convenience options. A store-bought crust and pre-made whipped cream shorten prep time without sacrificing much flavor.
- Storage: Store covered in the refrigerator for up to 5 days. If keeping leftovers, add whipped cream just before serving for the best texture.
- Crust variations: Swap crushed Oreos (1 1/4 cups) for the graham crumbs to make an Oreo crust, or use a traditional pastry crust if you prefer.
Nutrition Facts
Carbohydrates: 63 g
Protein: 6 g
Fat: 23 g
Sugar: 54 g
Did you make this recipe?
If you do, enjoy sharing it with friends and family—and keep Grandma Meme’s tradition alive.