Chocolate Dream Pie is the dreamiest, creamiest chocolate pie. It has and will always be my most favorite Thanksgiving pie. 

As children, my brother and I absolutely loved Chocolate Dream Pie. Every Thanksgiving, we looked forward to this special treat. The mix of semi-sweet chocolate, butter, and whipped cream made it irresistible—each bite felt like a delicious melt-in-your-mouth moment. It wasn't just a dessert; it was a tradition that brought us together, creating delicious holiday memories.

Chocolate Dream Pie

*Makes one 9” pie

Chocolate Filling

2 cups semi-sweet chocolate chips

6 TBSP unsalted butter

¼ tsp kosher salt

1 tsp vanilla extract

2 cups heavy cream

Graham Cracker Crust

1 box honey flavored graham crackers

¼ cup brown sugar

¼ tsp kosher salt

6 TBSP unsalted butter, melted

Preheat the oven to 350°F.

To make the pie crust, add the graham crackers to a food processor to make into fine crumbs. Add the salt and melted butter, mix until the crumbs resemble wet sand. 

Press the crumbs into the pie plate by starting with the bottom of the crust and build up the sides of the pie plate. You need to make sure the crumbs are firmly pressed together and there are no cracks in the crust. 

Bake the crust in the preheated oven for 8 minutes, cool the crust completely before filling with the chocolate filling. The crust could even be made a day in advance if needed, just cover the cooled crust with cling film and store at room temperature. 

While you're waiting for your crust to cool you can make the chocolate filling. 

Start making the filling by combining the chocolate chips, butter and salt to a double boiler or a glass mixing bowl set on top of a pot of water. Set the double boiler on medium high heat and melt until the butter and chocolate is completely combined, stir occasionally with a rubber spatula. Once everything is all melty and delicious, turn off the heat and set the melted chocolate aside to cool. While the chocolate is cooling, place the heavy cream in a mixing bowl and whip with a hand mixer. Whip the cream into stiff peaks and then put aside. 

Once the chocolate has cooled enough where it’s just slightly warm, gently fold in the whipped cream with a rubber spatula. Be careful to not over mix, you want to fold in just until there are no more visible streaks of whipped cream and the chocolate is very fluffy. 

Place your very fluffy chocolate mixture into the cooled graham cracker crust. Smooth out the top of the pie with a rubber spatula.

Chill your pie in the fridge, uncovered for at least an hour before enjoying. Top your pie with additional whipped cream if desired. 

*Notes:

You can make the whole pie a day ahead but you will need to cover the pie with cling wrap or a lid if your pie tin comes with one. Especially if your pie is left in the fridge for longer than 6 hours. If you don’t cover the pie it could get dried out in the fridge. 

If you chill the pie overnight, take the pie out of the fridge at least 10 minutes before serving. The pie will stiffen considerably when chilled overnight. 

To make a really delicious chocolate pie it really starts with a good quality chocolate. I definitely recommend sticking to a semi-sweet chocolate but even a nice quality milk chocolate would do the trick. You do not want to use bittersweet or dark chocolate, it won’t have the necessary sugar to sweeten the pie.