Microwave Chocolate Cream Pie

Make a silky homemade chocolate cream pie filling in the microwave, then pour it into a graham cracker or baked pastry crust. Top with whipped cream and chocolate shavings, if desired.

8 servings

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 (⅛ teaspoon) table or sea salt
3 tablespoons (3 tablespoons) cocoa - (I prefer Dutch-process Cocoa)
½ teaspoon (½ teaspoon) instant espresso - optional
3 (54 g) egg yolks
4 tablespoons (56 g) butter
1 teaspoon (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 (⅛ teaspoon) cinnamon - optional

Topping

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

Instructions

Graham Cracker Crust:

Make the crumbs: Crush 20 graham cracker squares into fine crumbs.
Mix the crust: Stir the crumbs with 5 tablespoons melted butter, 1/4 cup granulated sugar, and 1/8 teaspoon cinnamon.
Shape the crust: Press the mixture into the bottom and up the sides of an 8- or 9-inch pie plate.
Bake: Bake at 350°F until lightly browned, about 10 minutes. Cool completely before filling.

Chocolate Filling

Blend the filling: Combine 2 cups milk, 4 tablespoons unbleached all-purpose flour, 3/4 cup granulated sugar, 1/8 teaspoon table or sea salt, 3 tablespoons cocoa, 1/2 teaspoon instant espresso, and 3 egg yolks in a blender. Blend until completely smooth.
Cook the filling: Pour the mixture into a 2-quart microwave-safe bowl. Microwave on HIGH for 6–8 minutes, whisking after 2 minutes and every 30–45 seconds after that until the filling coats the back of a spoon.
Add remaining ingredients: Whisk in 4 tablespoons butter, 1 teaspoon vanilla extract, and 2 ounces semi-sweet chocolate bar, coarsely chopped.
Assemble pie: Pour the warm filling into an 8 or 9-inch graham cracker or pre-baked pastry crust. Cover top with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill for several hours or until the cream filling is firm.
Topping: Whip 1 cup 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. Keep refrigerated until serving.

Notes

No blender? Whisk the filling thoroughly before microwaving. A blender simply makes it easier to eliminate lumps.
Still have lumps? Strain the hot filling before stirring in the butter, vanilla, and chocolate.
Using a graham cracker crust? If the crumbs seem too dry to hold together, mix in an extra tablespoon of melted butter before pressing them into the pie plate.
Make ahead: This pie is even better after chilling overnight.
Freezing: Freeze the pie without the whipped cream topping for up to 1 month. Thaw overnight in the refrigerator before serving.
Pastry crust option: Prefer a traditional pie crust? This filling is just as delicious in a fully baked 9-inch pastry shell.

Nutritional Information