Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

This Chocolate Cream Pie is creamy dreamy made with a no-bake rich chocolate filling inside a pumpkin spiced graham cracker crust! 

Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

You didn’t think I would make it all the way through Thanksgiving Dessert Week without sharing a pie recipe, did you?! In keeping with my theme of non-traditional Thanksgiving Desserts I give you Chocolate Cream Pie with a Pumpkin Spiced Graham Cracker Crust! With a rich and creamy, oh so decadent, no-bake chocolate cream filling it will transport you to chocolate heaven!

Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

The Crust

 

If you are a regular reader you may have noticed I’m not a big fan of traditional pie crust. I much prefer a graham cracker or cookie crust. For this chocolate cream pie I wanted to add just a hint of fall flavor, so the crust is flavored with pumpkin pie spice. The little kick of spice in the crust pairs nicely with the rich chocolate cream filling.

The crust is really easy to make in the food processor with just 3 ingredients – graham crackers, butter and pumpkin pie spice! You will need to use clean hands to press the crust into your pie dish in an even layer that covers the bottom and all the way up the sides. Bake the crust for 10 minutes to set. Be sure to cool the crust before adding the chocolate cream filling!

Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

The Filling

 

This no-bake chocolate cream filling is for all you chocolate lovers out there! It has both dark chocolate cocoa powder and semi-sweet baking chocolate making it doubly chocolatey. It’s made similarly to how you would make homemade pudding, but it has more thickening agents like eggs and cornstarch to make it hold up like a pie. The filling is made on the stove top and heated to a point at which the eggs cook, allowing for the no-bake method.

Once the filling is ready, pour it into the cooled pie crust. The pie will take 4 hours in the refrigerator to set. Serve the pie with whipped cream and a sprinkle of cinnamon or cocoa powder for best results!

Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

Planning Tips

 

This pie can be made up to 2 days in advance. Keep it refrigerated until you are ready to serve.

Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

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Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust


  • Author: Sprinkles & Sea Salt
  • Prep Time: 40 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 40 minutes
  • Yield: 1 9.5" Pie 1x

Description

This Chocolate Cream Pie is creamy dreamy made with a no-bake rich chocolate filling inside a pumpkin spiced graham cracker crust! 


Scale

Ingredients

Pumpkin Spiced Graham Cracker Crust

6 tbsp unsalted butter

18 sheets of graham crackers

1 tbsp pumpkin pie spice

Chocolate Cream Filling

2 1/2 cups whole milk

1 cup heavy cream

1/2 cup white sugar, divided

1 tsp salt

2 tbsp cornstarch

1/4 cup dark chocolate cocoa powder

6 egg yolks

1 tsp vanilla extract

8oz semi-sweet baking chocolate

4 tbsp butter


Instructions

Pumpkin Pie Spiced Graham Cracker Crust

Preheat oven to 350°F

Grease a 9.5″ pie baking dish

Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly

Use clean hands to press the crust tightly and evenly into the bottom and up the sides of the pie dish

Put the crust in the oven to bake for 10 minutes

Remove from oven, set aside to cool

Chocolate Cream Filling

In a large, heavy bottomed sauce pan, heat the milk, cream, 1/4 cup sugar and salt over medium heat

In a medium sized bowl, whisk together 1/4 cup sugar, corn starch, dark chocolate cocoa powder and 6 egg yolks

When the milk mixture reaches a slow simmer remove from heat

Pour 1/2 cup of the milk mixture into the egg mixture to temper

Pour the tempered egg mixture into the milk mixture and return the sauce pan to the burner over medium heat

Whisking, heat until the mixture thickens and bubbles start to form

Add in the baking chocolate and butter, whisk until both are melted

When the mixture is smooth and thickened, carefully pour it into the cooled pie crust

Cool for 10-15 minutes

Cover with plastic wrap, put in the refrigerator for at least 4 hours to set

Serve with whipped cream and a sprinkle of cocoa or cinnamon, if desired


  • Category: Pies
  • Method: No-Bake

Keywords: #chocolatecreampie, #thanksgivingpies, #thanksgivingrecipes, #pierecipes

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Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust

If you make this Chocolate Cream Pie with Pumpkin Spiced Graham Cracker Crust let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

Looking for more Thanksgiving Dessert Ideas? Check these out!

 

Mini Pumpkin Cheesecakes

Apple Pie Stuffed Chai Spiced Cupcakes

Pumpkin Whoopie Pies

Brown Butter Maple Pecan Cookies

Sweet Potato Butterscotch Pie

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