How to Make the Best Chocolate Cream Pie with Cookie Crust

Decadent, creamy, and indulgently chocolatey—this Chocolate Cream Pie with Cookie Crust is proof that you can enjoy rich desserts without overindulging. With a velvety chocolate filling nestled inside a crunchy cookie crust, each bite is a perfect balance of texture and flavor. Whether you’re hosting a gathering or treating yourself on a quiet night in, this pie offers the ultimate in simple, satisfying comfort.

Why You’ll Love This Recipe

Creamy & Crunchy – The smooth chocolate filling paired with a crisp cookie crust is heavenly.
No Fancy Equipment – Simple steps and pantry ingredients come together beautifully.
Lighter by Design – A mindful twist on a classic pie, using lighter ingredients to cut back on unnecessary calories.
Perfect for Any Occasion – Great for dinner parties, holidays, or weeknight cravings.

Ingredients

For the Cookie Crust:

• 1 ½ cups chocolate graham cracker crumbs or crushed light chocolate cookies
• 3 tbsp melted light butter or coconut oil
• 1 tbsp sugar substitute (optional)

For the Chocolate Cream Filling:

• 1 ½ cups unsweetened almond milk or low-fat milk
• 3 tbsp cornstarch
• ¼ cup unsweetened cocoa powder
• ⅓ cup sugar substitute or preferred sweetener
• Pinch of salt
• ½ tsp vanilla extract
• 2 oz dark chocolate (chopped or chips)

Topping (Optional):

• Light whipped topping or shaved dark chocolate for garnish

Instructions

Make the Crust:

Preheat oven to 350°F (175°C). Mix the cookie crumbs, melted butter, and sweetener (if using) in a bowl until combined. Press into a 9-inch pie dish. Bake for 8–10 minutes. Cool completely.

Prepare the Filling:

In a saucepan over medium heat, whisk milk, cornstarch, cocoa, sweetener, and salt until smooth. Cook, stirring constantly, until the mixture thickens (about 5–7 minutes).

Add Chocolate & Vanilla:

Remove from heat and stir in chopped dark chocolate and vanilla extract. Whisk until fully melted and silky smooth.

Assemble the Pie:

Pour the chocolate filling into the cooled crust. Smooth the top with a spatula.

Chill:

Refrigerate for at least 4 hours, or until set. For best texture, chill overnight.

Serve:

Top with light whipped cream or chocolate shavings if esired. Slice and enjoy!

Nutritional Information (Per Slice – Approximate)

• Calories: 190
• Carbs: 24g
• Fat: 9g
• Protein: 3g
• Fiber: 3g
• Sugar: 7g (lower if using sugar substitute)

Tips for Success

• Whisk Consistently: Don’t walk away while cooking the filling—constant stirring ensures no lumps.
• Use High-Quality Cocoa: The better the cocoa, the richer the chocolate flavor.
• Chill Well: Give it enough time to set properly—at least 4 hours, ideally overnight.
• Go Crustless (Optional): Skip the crust and pour the filling into ramekins for a pudding-style treat.

Why This Recipe Works

This chocolate cream pie satisfies the deepest dessert cravings with less sugar, fewer calories, and a rich flavor profile that doesn’t feel like a compromise. The balance of textures, the luxurious filling, and the hint of vanilla all come together to make this a standout treat you’ll return to again and again.

If you’re craving a dessert that feels fancy but fits into a mindful lifestyle, this Chocolate Cream Pie with Cookie Crust hits all the right notes. It’s creamy, chocolatey, comforting, and just the right amount of indulgent—perfect for making any moment feel special.