This dessert is the perfect warm weather treat, as there is little that needs to be baked! The crust is a simple graham cracker base that is quickly baked to give it a crisp texture (you could also substitute with a ready-made graham cracker crust from the store if you don’t want to turn on the oven) while the chocolate for the filling is easily melted in the microwave.

Whip up the cream and you have a cool and creamy chocolate dessert perfect for days like today! Here is how you can make your own.

You can find the basic recipe here. Start by crushing graham crackers into fine crumbs. I like to use the food processor to get a nice evenly processed crumb. Set crumbs aside.

Lightly grease a 9″ pie pan with Pam and set aside. Place the bowl of an electric mixer and the whisk attachment into the fridge to chill. Preheat oven to 375 degrees.


Crust: In a medium bowl combine the graham cracker crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon and five tablespoons melted butter until all the crumbs are evenly moistened.

Press the mixture into the prepared pan, pressing firmly and evenly into the bottom and up the sides. I like to use a measuring cup to press the crumbs into the pan, this helps to create a firm crust.

Freeze the crust for 15 minutes then bake for 8-10 minutes or until the crust is lightly browned on the edges. Remove from oven and set aside to cool completely before filling.

Filling: Combine hot water, cocoa (I used Hershey’s Special Dark Cocoa Powder) and vanilla in a measuring cup until cocoa is dissolved. Set aside.

Microwave the bittersweet chocolate disks on high for one minute then stir until melted, you may have to microwave again for 20 seconds to get the chocolate completely melted. Set chocolate aside.

Remove bowl and whisk attachment from the fridge and whisk together the cream, sugar and salt until soft peaks form. Stir the cocoa mixture into the melted chocolate and stir to combine.

Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain. Spread the filling evenly into the crust and place in the refrigerator.

Topping: Whisk together one cup of cream with two tablespoons powdered sugar until soft to medium peaks form.

Spread whipped cream over pie and top with chocolate sprinkles. Refrigerate the pie for one hour before serving.

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