Microwave Chocolate Cream Pie: Quick, Smooth, and Decadent

Name: MIcrowave Chocolate Cream Pie
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 2 cups milk; 4 tablespoons unbleached all-purpose flour; 3/4 cup granulated sugar; 1/8 teaspoon table or sea salt; 3 tablespoons cocoa ((I prefer Dutch-process Cocoa) ); 1/2 teaspoon instant espresso (optional); 3 egg yolks; 4 tablespoons butter; 1 teaspoon vanilla extract (use Mexican vanilla if you have it); 2 ounces semi-sweet chocolate bar, coarsely chopped ((coarsely chopped) ); 20 graham cracker squares (or 1½ cups of graham cracker crumbs); 5 tablespoons melted butter; 1/4 cup granulated sugar; 1/8 teaspoon cinnamon (optional); 1 cup whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

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Sneak Preview: Yes, you can make the Best Chocolate Cream Pie with a microwave! Follow the directions for a silky-smooth, decadent filling. (See video for details.) The microwave method eliminates the need for a double boiler, prevents scorching, and ensures no lumps.

one slice of chocolate pie that has been chilled

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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?

Skip the double boiler — this microwave chocolate cream pie delivers a silky, lump-free filling in minutes. With just 30 minutes of hands-on time, you’ll have a rich homemade pie chilling in the fridge before the oven would even preheat.

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

Shared & Loved
“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

This recipe started in my sister’s recipe box, passed down from her mother-in-law. I’ve tweaked it over the years to make it microwave-friendly. We love it in a graham cracker crust with whipped cream, but it works just as well in a traditional pastry crust if that’s your style.

a slice of silky smooth chocolate pie on a plate

Ingredients and Substitutions

ingredients needed to make a microwave chocolate cream pie

MILK: Any type works, but whole milk makes a richer pie.

FLOUR: All-purpose, bleached or unbleached.

SUGAR: Granulated; ¾ cup is plenty (original called for 1 cup).

COCOA: Natural or Dutch-process; either works since there’s no leavener.

INSTANT ESPRESSO (optional): Enhances chocolate flavor.

EGG YOLKS: Large eggs; freeze whites for other recipes like angel food cake.

BUTTER: Adds flavor and firms the filling; salted or unsalted.

VANILLA: Mexican vanilla for a slight cinnamon note, or regular vanilla.

SOLID CHOCOLATE: Good-quality semi-sweet, such as Ghirardelli (paid link).

GRAHAM CRACKERS: Crust base; substitute shortbread cookies if preferred.

WHIPPING CREAM: For topping, Cool Whip or meringue works as a substitute.

Step-by-Step: How To Make a Graham Cracker Pie Crust

Graham crackers in a zippered plastic bag — **Place graham crackers in a plastic bag**

Using a rolling pin to make fine crumbs — **Place graham crackers in a plastic bag**

Step-by-Step: How To Make a Chocolate Cream Pie Filling in a Microwave Oven

mixing filling in a blender first — **Combine first 7 ingredients**

Pouring chocolate filling mixture into a microwave-safe Pyrex mixing bowl. — **Combine first 7 ingredients**

💡Tips That Make a Difference

If the crust feels too dry or crumbly, add a bit more butter.
No blender? Use a whisk to mix the pudding smoothly.
Still see lumps? Strain the filling before adding the butter, vanilla, and chocolate.

MIcrowave Chocolate Cream Pie

By Paula Rhodes

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

PRINT RECIPE PIN RECIPE

Video

Prep time: 12

Cook time: 20

Total time: 32

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.

Notes

Storing Instructions: 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.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ

Can I make this ahead?

Yes. Assemble the pie, cover, and chill for up to 24 hours. Add the whipped cream just before serving.

Can I freeze chocolate cream pie?

Not recommended — the texture of the filling changes after thawing.

Can I use a pastry crust instead of graham cracker?

Absolutely. Blind-bake the crust first so it stays crisp.

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Final Thoughts

Sorry you didn’t get to dust off your double boiler, but I hope the silky-smooth filling from this recipe won you over!–Paula

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.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

More Desserts You Can Make in Your Microwave

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23 Comments

I love the idea of making this pie filling in the microwave. However, I would need a substitute for the flour. Could I substitute cornstarch?

Paula says:

at

Hi Kathryn,

I suspect it’s too late for your question. You can substitute cornstarch. Here’s my vanilla cream pie recipe that uses cornstarch.

Reply

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.

Paula says:

at

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

Reply

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!!!!!

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

Paula says:

at

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

Reply

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

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.

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.

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.

Paula says:

at

Good question Kirstin. As long as it smells good, I would keep using it. But that’s just me. Check out this link for more specific information. http://www.globalgoods.com/mexicanvanillafaq.html

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

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.

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

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!)

Oh.my.goodness. 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!

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!

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.

Paula says:

at

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.

Reply

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.

Paula says:

at

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

Reply

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! 🙂

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.