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.
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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.
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.
How much time does it really take to make this pie?
Let’s add it up:
- 10 minutes to make the crust, pat it into the pie dish, and 10 minutes to bake it. 20 minutes for the crust.
- 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 minutes to whip up the whipping cream topping. 3 minutes.
- 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 his 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:
- 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.”
- 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:
- Use a measuring cup to pack the crumbs into the pie plate.
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.
How to make a graham cracker pie crust:
How to make a chocolate cream pie filling in a microwave oven:
How to make the whipped cream topping:
Wouldn’t this be a tasty way to tie a pretty bow on your next celebration?
FAQ about making a chocolate cream pie in the microwave:
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.
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.
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.
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.
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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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.
More desserts you can make in your microwave:
- Microwave Banana Pudding
- Microwave Brownies: Great for Emergencies
- Microwave Vanilla Cream Filling or Pudding
- Microwave Brownies: Great for Emergencies
- Microwave Apples and Cinnamon
- No-Fuss Browned Butter Icing (Microwave Method)
- Crunchy Candied Nuts You Can Make in Your Microwave
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. 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.
How To Make a Chocolate Cream Pie with Microwave Magic
Video
Ingredients
- 2 cups (488 g) milk
- 4 tablespoons (30 g) unbleached all-purpose flour
- ¾ cup (150 g) granulated sugar
- ⅛ 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
- ⅛ teaspoon cinnamon – optional
Topping
- 1 cup (227 g) whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Filling:
- Place 2 cups (488 g) milk, 4 tablespoons (30 g) unbleached all-purpose flour, 3/4 cup (150 g) granulated sugar, 1/8 teaspoon (⅛ 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 (⅛ 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.