Sneak Preview: This Speedy Microwave Chocolate Pie with a Graham Cracker Crust is appropriate for any celebration or just because. Using the microwave makes a quick filling without the risk of scorching.
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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 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.
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 crust, too. 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 the pantry.
How much time does it really take to make this pie?
Add it up:
- 10 minutes to make the crust and pat it into the pie dish, and 10 minutes to bake the crust. 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 double the time predicted 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 kind of 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 a bit with the amount of sugar. My sister’s recipe called for 1 cup but I think 3/4 cup is plenty.
- COCOA: Both natural cocoa and Dutch-process cocoa can be used in this recipe. The color will be somewhat lighter with natural cocoa. I prefer the darker color of the 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 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 pie more firm so that it cuts nicer.
- VANILLA: I really love to use Mexican vanilla in chocolate desserts. It gives the slightest hint of cinnamon. If you don’t have it or don’t care for cinnamon, use regular vanilla extract.
- 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:
Use a rolling pin or mallet to crush the crackers–the finer, the better.
Add the sugar, melted butter, and optional cinnamon to the crumbs.
Set the baked pie shell aside to cool.
How to make a chocolate cream pie filling in a microwave oven:
Combine all ingredients into a blender for the cream filling except the butter, vanilla, and semi-sweet chocolate.
Pour the mixed chocolate filling mixture into a microwave-safe Pyrex mixing bowl. You can not put the blender into your microwave.
Cook the filling in your microwave oven on HIGH for 7-9 minutes. Times will vary according to the wattage of your oven.
After 2-3 minutes, whisk the cream filling (aka chocolate pudding) vigorously to keep it smooth.
When the filling is thick enough, it will leave a heavy coating on the back of a spoon.
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.
The pie should look like this after it has chilled.
How to make the whipped cream topping:
Whip the heavy cream with a whisk or a mixer.
When you see soft peaks, add the powdered sugar and vanilla.
Continue to mix the cream until it holds a stiff peak. Don’t mix too long, or the heavy cream will turn into butter.
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 couple of minutes.
When you use a blender and whisk several times while the filling cooks, you shouldn’t have any lumps. 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, because I’ve trained my family to prefer whipped cream, I can’t give you many tips about making a meringue.
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. If you put whipped cream on top of the pie, it will eventually lose air and fall rather flat, usually by the next day.
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
Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula
Microwave Chocolate Pie Recipe with a Graham Cracker Crust
- 2 cups milk - 454 gr
- 4 tablespoons unbleached all-purpose flour - 30 gr
- ¾ cup granulated sugar - 159 gr
- ⅛ teaspoon table or sea salt
- 3 tablespoons cocoa - (I prefer Dutch-process Cocoa) 15 gr
- ½ teaspoon instant espresso - optional
- 3 egg yolks - from large eggs
- 4 tablespoons butter - 56 gr
- 1 teaspoon vanilla extract - use Mexican vanilla if you have it
- 2 ounces semi-sweet chocolate bar - (coarsely chopped) 56 gr
- 20 graham cracker squares - 5.5 ounces or 1-1/2 cups
- 5 tablespoons melted butter - 70 gr
- ¼ cup granulated sugar
- ⅛ teaspoon cinnamon - optional
- 1 cup whipping cream - 240 gr
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Place the first 7 ingredients 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 butter, vanilla extract, and chopped chocolate.
- Pour the warm filling into an 8-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 graham crackers. Combine crumbs with butter, sugar, and cinnamon. Press into an 8-inch pie plate.
- Bake at 350˚F for 10 minutes or until light brown.
Sweetened Whipped Cream:
- Whip cream until soft peaks begin to form. Add powdered sugar and vanilla extract and continue beating until stiff peaks form. Pipe or spoon over the top of chilled pie.