Milk Chocolate Pie
Indulge in the rich, creamy decadence of this Milk Chocolate Pie—a no-fail dessert recipe perfect for chocoholics and special occasions alike. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a luscious milk chocolate ganache blended with velvety cream cheese for a smooth, mousse-like texture. With just 25 minutes of prep time and the option to top it with fluffy whipped cream and elegant chocolate shavings, this pie is as stunning as it is delicious. The balance of sweetness, creaminess, and that irresistible chocolate punch makes this a crowd-pleasing treat that's ideal for holidays, dinner parties, or whenever you need a rich chocolate fix. Refrigerated to set into the perfect sliceable consistency, each bite of this Milk Chocolate Pie melts in your mouth, leaving you craving more.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1.5 cups milk chocolate chips
- 1.5 cups heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup whipped cream (optional, for topping)
- 2 tablespoons chocolate shavings or curls (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and clump together.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan, forming an even crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.
In a medium saucepan over medium heat, combine the milk chocolate chips and 1 cup of the heavy cream. Stir constantly until the chocolate chips are fully melted and the mixture is smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, add the softened cream cheese, vanilla extract, and powdered sugar. Beat with a hand mixer or stand mixer until smooth and creamy.
Slowly pour the slightly cooled chocolate mixture into the cream cheese mixture. Continue beating until well combined and smooth.
In a separate bowl, whip the remaining 1/2 cup of heavy cream to stiff peaks, then gently fold it into the chocolate mixture until fully incorporated.
Pour the chocolate filling into the cooled graham cracker crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until the filling is fully set.
If desired, top the pie with whipped cream and garnish with chocolate shavings or curls before serving.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 44.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
