How To Make the Best Chocolate Cream Pie with a Microwave

Sneak Preview: Yes, you can make the Best Chocolate Cream Pie with a microwave. Follow the directions, and the chocolate filling will be silky-smooth and decadent. I’ll show you how (see video). Directions are included for a graham cracker crust, but you could also use a pastry crust. Using a microwave means no double boiler, no scorching, and no lumps.

whole microwave chocolate pie with whipped cream and chocolate sprinkles on topPin

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Does this sound familiar? Your family loves pie, but you think it’s too much trouble. After all, they can wipe it out in less than 30 minutes. Did you know you can cook a silky-smooth scratch chocolate cream pie filling in your microwave in fewer than 8 minutes?

You don’t need to temper the egg yolks, use a double boiler, or strain the filling after the chocolate pastry cream is cooked to remove “knots” or lumps in the pudding.

Tuck this quick and easy microwave chocolate filling into a graham cracker crust and garnish with whipped cream. Your fans will be thrilled.

Happy Bakers Speak Up

“I will never make cream pies any other way! This a game changer. My two granddaughters (14 and 8) loved helping and didn’t lose interest from having to stir so much! Thank you.”–CAROLE H.

Recipe Inspiration

Many people have traditional family recipes for a chocolate cream pie. I was mucking around in my sister’s recipe box and found this recipe passed down from her mother-in-law years ago.

I changed a few things to make it even better.

First, I adapted the filling for cooking in a microwave.  We prefer a standard graham cracker crust for chocolate pie, but you can use a traditional pastry crust or this buttery yogurt pie crust instead. My sister usually tops her pie with meringue, but I prefer whipped cream with chocolate.

We all like this pie because it’s sweet, but not too much. Velvety smooth but not too rich. Chocolatey but not overpowering. Furthermore, all of the essential ingredients are most likely already in your pantry.

a slice of silky smooth chocolate pie on  a platePin

How Much Time Does It Really Take To Create This Pie?

Let’s add it up:

  1. 10 minutes to make the crust, pat it into the pie dish, and 10 minutes to bake it. 20 minutes for the crust.
  2. 5 minutes to mix up the filling and blend it. 7-8 minutes to microwave it, and 2 minutes to add the final ingredients. 15 minutes for the filling.
  3. 3 minutes to whip up the whipping cream topping. 3 minutes.
  4. Chill time for the pie. 3 hours.

If you are efficient, you can start the filling as soon as you put the crust in the oven. You don’t have to let the crust cool before adding the chocolate filling. However, you do have to chill the pie.

Everybody runs at a different speed in their kitchen. For example, I can have this pie ready to go in the fridge in 25-30 minutes. Once it’s chilled (3 hours), it can be ready to serve in fewer than 5 minutes. I hope that gives you an idea.

I don’t know about you, but it always takes me twice the predicted time for a new recipe. After that, the time it takes me to assemble a recipe decreases dramatically each time I make it.

Ingredients and Substitutions

ingredients needed to make a microwave chocolate cream piePin
  • MILK: Any milk, regardless of fat content, can be used. Of course, the more fat in the milk, the richer and tastier your pie. I favor whole milk if I have it on hand.
  • FLOUR: Bleached or unbleached all-purpose flour works best.
  • SUGAR: Feel free to play around with the amount of sugar. My sister’s recipe called for 1 cup, but 3/4 cup is plenty.
  • COCOA: Natural or Dutch-process cocoa can be used in this recipe. The color will be somewhat lighter with natural cocoa. I prefer the darker color and flavor of Dutch-process cocoa.
    • According to Serious Eats, “Dutch process cocoa has a more intense “chocolatey” flavor while natural cocoa looks lighter in color and tastes slightly astringent. But since you’re not dealing with any chemical leaveners, your choice of cocoa won’t have much impact on the dessert’s texture.”
  • INSTANT ESPRESSO: Adding a small amount of instant espresso is a well-known trick to make a dessert taste more chocolatey. You won’t be able to detect the flavor of the coffee. Leave it out if you prefer.
  • EGG YOLKS: Use large eggs if possible. I freeze egg whites to use for angel food cake or spicy pecans.
  • BUTTER: Butter not only adds flavor (that’s a good reason to use the real thing), but it also makes the filling firmer for a clean cut.
  • VANILLA: I really love to use Mexican vanilla in chocolate desserts. It gives the slightest hint of cinnamon. Use regular vanilla extract if you don’t have it or don’t care for cinnamon.
  • SOLID CHOCOLATE: Use any good chocolate that melts easily. My favorite for this pie is a Ghiradelli semi-sweet chocolate bar. My sister does not add this chocolate, but I love the texture and taste it adds to the pie.

Tips for Making the Crust

  1. Use a measuring cup to pack the crumbs into the pie plate.
using a measuring cup to shape the crustPin

2. The finer the crumbs, the better. A food processor works best, but you can also use a rolling pin on top of crumbs in a zippered plastic bag.

3. If your crust wants to fall apart, use more butter.


What can I use to mix the filling if I don’t have a blender or a food processor?

Use a good whisk to mix the filling before you put it into a microwave. Try to ensure there are no lumps before you start cooking. As the filling cooks, give it a good whisking every one to two minutes.

What if I end up with lumps in the filling?

You shouldn’t have any lumps when you use a blender and whisk several times while the filling cooks. But if you do, strain the filling through a sieve before you add the butter, vanilla, and chopped chocolate.

Can I make this pie with a meringue instead of whipped cream?

Yes, many people prefer a meringue, but not me. Unfortunately, I can’t give you many tips about making a meringue because I’ve trained my family to prefer whipped cream.

I can’t find any graham crackers. What else can I use?

Try shortbread cookies instead. You could also try a traditional pie crust, a flaky yogurt pie crust, or a shortbread crust like I use for my chocolate ganache mini-tarts. Although I don’t care for them, a prepared graham cracker crust may also be used in a pinch.

How do I store a cream pie?

Because it has eggs and milk, store this pie in the refrigerator. Putting whipped cream on top of the pie will eventually cause the cream to lose air and deflate, usually by the next day.

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How To Make a Graham Cracker Pie Crust

Crushing the graham crackers with a rolling pin.Pin
Place graham crackers into a plastic bag. Seal. Use a rolling pin to turn the crackers into crumbs.
Using a rolling pin to crush the graham crackers.Pin
Use a rolling pin or mallet to crush the crackers–the finer, the better.
mixing ingredients into graham cracker crustPin
Add the sugar, melted butter, and optional cinnamon to the crumbs.
Using gloved hands to pat down crumbsPin
Use your hands to pat down the crumbs. A measuring cup can help along the sides. This is one of the reasons I always keep Costco surgical gloves in my kitchen.
baked graham cracker pie shellPin
Set the baked pie shell aside to cool.

How To Make a Chocolate Cream Pie Filling in a Microwave Oven

mixing filling in a blender firstPin
Combine all ingredients in a blender for the cream filling except the butter, vanilla, and semi-sweet chocolate.
Pouring chocolate filling mixture into a microwave-safe Pyrex mixing bowl.Pin
Pour the mixed chocolate filling mixture into a microwave-safe Pyrex mixing bowl. You can not put the blender into your microwave.
Cooking the chocolate filling in a microwavePin
Cook the filling in your microwave oven on HIGH for 7-9 minutes. Times will vary according to the wattage of your oven.
whisking the filling after a few minutes.Pin
After 2-3 minutes, vigorously whisk the cream filling (aka chocolate pudding) to keep it smooth.
testing pudding thickness with a spoonPin
When the filling is thick enough, it will leave a heavy coating on the back of a spoon.
adding remaining ingredients to the chocolate pastry creamPin
Add butter, vanilla, and chopped chocolate to the pudding.
pouring the filling into the pie crustPin
Pour the warm filling (no need to let it cool) directly into the warm crust. Cover with plastic wrap to prevent skin from forming over the top while it chills in the refrigerator.
chocolate pie after chilled without garnishPin
The pie should look like this after it has chilled.

Making the Whipped Cream Topping

mixing heavy creamPin
Whip the heavy cream with a whisk or a mixer.
Adding powdered sugar and vanilla extract to whipped toppingPin
When you see soft peaks, add the powdered sugar and vanilla.
whisking the whipped creamPin
Continue to mix the cream until it holds a stiff peak. Don’t mix too long; the heavy cream will turn into butter.
one slice of chocolate pie that has been chilledPin
Enjoy the applause!

Wouldn’t this be a tasty way to tie a pretty bow on your next celebration?

Parting Thoughts: I’m sorry you didn’t get to pull out the double boiler at the back of your cabinet to make this filling. Hopefully, the silky smooth chocolate filling you made with this recipe has won you over.

p.s. In case there is just one or two of you at home, and you want only a small batch of pudding, check out this post for 2-Minute Microwave Chocolate Pudding in a Jar.

More Desserts You Can Make in Your Microwave

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

slice of microwave chocolate piePin
Yield: 8 sevings

How To Make a Chocolate Cream Pie with Microwave Magic

Whip up this chocolate cream pie with a filling made in the microwave, then nestled into a graham cracker pie crust. Top with whipped cream and more chocolate.
5 from 4 votes


Prep time: 12 minutes
Cook time: 20 minutes
Total time: 32 minutes


  • 2 cups (488 g) milk
  • 4 tablespoons (30 g) unbleached all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • teaspoon table or sea salt
  • 3 tablespoons cocoa (I prefer Dutch-process Cocoa)
  • ½ teaspoon instant espresso optional
  • 3 (54 g) egg yolks
  • 4 tablespoons (56 g) butter
  • 1 teaspoon vanilla extract use Mexican vanilla if you have it
  • 2 ounces (56 g) semi-sweet chocolate bar, coarsely chopped (coarsely chopped)

Graham Cracker Crust

  • 20 (156 g) graham cracker squares or 1½ cups of graham cracker crumbs
  • 5 tablespoons (70 g) melted butter
  • ¼ cup (50 g) granulated sugar
  • teaspoon cinnamon optional


  • 1 cup (227 g) whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract



  • Place 2 cups (488 g) milk, 4 tablespoons (30 g) unbleached all-purpose flour, 3/4 cup (150 g) granulated sugar, 1/8 teaspoon ( teaspoon) table or sea salt, 3 tablespoons cocoa, 1/2 teaspoon (½ teaspoon) instant espresso, and 3 (54 g) egg yolks in a blender (or food processor) in the order given and pulse until completely mixed with no lumps.
  • Pour into a 2-quart Pyrex batter bowl and microwave on HIGH for 6-8 minutes, whisking after two minutes and thereafter, every 30-45 seconds until thickened.
  • Whisk in 4 tablespoons (56 g) butter, 1 teaspoon vanilla extract, and 2 ounces (56 g) semi-sweet chocolate bar, coarsely chopped.
  • Pour the warm filling into an 8 or 9-inch graham cracker or pre-baked pastry crust. Cover top with plastic wrap pressing it to the surface of the filling to prevent a skin from forming. Chill for several hours or until the cream filling is firm.
  • Top with sweetened whipped cream.

Graham Cracker Crust:

  • Use a blender, food processor, or a plastic bag and rolling pin to crush the 20 (156 g) graham cracker squares. Combine crumbs with 5 tablespoons (70 g) melted butter, 1/4 cup (50 g) granulated sugar, and 1/8 teaspoon ( teaspoon) cinnamon. Press into an 8 or 9-inch pie plate.
  • Bake at 350˚F (180˚C) for 10 minutes or until light brown.

Sweetened Whipped Cream:

  • Whip 1 cup (227 g) whipping cream until soft peaks begin to form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract and continue beating until stiff peaks form. Pipe or spoon the whipped cream over the top of the chilled pie.


Serving: 1slice | Calories: 508kcal | Carbohydrates: 52g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 308mg | Potassium: 224mg | Fiber: 2g | Sugar: 37g | Vitamin A: 992IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a

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4.75 from 4 votes (3 ratings without comment)

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Recipe Rating


  1. Carole Heath says:

    5 stars
    I will never make cream pies any other way! This a game changer. My two granddaughters (14 and 8) loved helping and didn’t lose interest from having to stir so much!
    Thank you.

    1. Yes! I love this. Thank you for writing, Carole. You have some blessed granddaughters.

  2. Kristen Sellers says:

    Ok!!! I cannot even look at the cake beacuse I just want this China!!!!!! Do you by chance know what it is called, who makes it, or where I can get it?!??! I am absolutely in love!!!!!

  3. sarah beals says:

    This is a gorgeous website! So glad I found you! Going to try your yogurt pie crust recipe!

    1. Welcome Sarah. If you try the pie crust, I hope you like it.

  4. Looks wonderful! Will have to remember next Christmas as my guys love the chocolate pie for the holidays!

  5. Love this story! The old drawing of HJ is just what I remember. When we traveled to China to adopt our daughter, I rolled my eyes when I was told we were going to stay in a Howard Johnsons in China! Imagine my surprise when we get there and find the most fabulous hotel. 5-Star! Not like USA HoJo’s at all.

  6. What a wonderful post. Loved the story and the recipe. I will have to make this soon. It looks so easy and my family will wonder who made this. Tee Hee. I know where you get your love for ice cream now! I should have known. Anytime I have been at your moms home she serves us ice cream. By the way, I know who Kent looks like now. Great picture of you and your mom. Happy Mother’s day.

  7. That pie is beautiful. On a side note, does Mexican vanilla ever go bad? I have a rather large bottle of it in my kitchen.

      1. Thank you for the information! This post brought back happy memories of stopping at Howard Johnson’s during summer road trips, by the way. : )

  8. This pie looks scrumptious and I enjoyed picturing the scene with the 28 scoops of icecream. You website is inspiring and I love and have never heard of the salad in a jar idea. Thanks for stopping by my blog as well.

  9. Paula, what a fantastic post and fun, fun memory. I miss Howard Johnson’s! Your tart looks delicious…the whipped cream topping is perfect for it. Happy Mother’s Day to you! xo

  10. What a blast you must have had with your Mom that day! I don’t know of any other Mom’s who have driven all that way to eat all that ice cream. Hilarious.
    Your chocolate cream tart looks delicious (can’t believe it’s made in the microwave!)

  11. I LOVE chocolate pudding and chocolate cream pie and will be trying this for sure. Your ice cream memory is hilarious! I guess your mom was a trendsetter: maybe Ben & Jerry’s Vermonster was copying her?! Have a great Mother’s Day!

  12. How I miss Howard Johnson’s. When we travelled from Indiana to Long Island to see my grandparents, it was HJ’s all the way! Beautiful pictures!

  13. Peggy Helmick says:

    I tried your cream pie only made mine coconut. Wonderful!! I’ll never make it anyother way now. I think the recipe called for some cream which I didn’t have so I used a little van. yogurt. I didn’t put it through the sieve either and it was still as smooth as when I make it on top of the stove. I probably will try this choco. tart too or the French Silk one.
    Thanks again.

    1. I have never tried the yogurt, but why not? Great idea. I didn’t use to put mine through a sieve either–and I still don’t with coconut. But I’ve found it really smooths out the chocolate.

  14. What a terrific story about Grandma… I can just picture the whole event!
    I have also decided that ANY pie tastes better with graham cracker crust.
    This sounds delicious!
    Happy Mother’s Day to you.

    1. You might be right about the graham cracker crust. Happy Mother’s Day to you too.

  15. Betty @ scrambled hen fruit says:

    I can just picture the faces around the table at that very special birthday celebration- what fun you must have had! 🙂 Your tart is lovely, and looks like something that could cause smiles around my table. Thanks! 🙂