Birthday Chocolate Cream Pie (No Bake)

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This chocolate cream pie can stand longer than any regular whipped cream, so you dont have to worry that it will melt easily.


  • 1 2/3 cups water
  • 3 tablespoons cornstarch (I used 4)
  • 5 tablespoons cocoa (I used 5 very rounded)
  • 1 (14 ounce) can eagle brand sweetened condensed milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
    or you can just buy
  • 1 (9 inch) baked pastry shell (or follow graham crust below)

For the Graham Pie crust:

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted

For the Stabilized Whipped Cream:

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1/2 teaspoon vanilla extract


Prepare Graham Pie Crust:

  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .
  2. Press mixture into the bottom of an 8 or 9 inch spring form pan. (bottom crust only) Chill for 1 hour.

Make chocolate mixture:

  1. Mix water and cornstarch and cocoa until smooth.
  2. Sir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan stirring constantly.
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.  (Mixture might be very lumpy – keep stirring and this will eventually become smooth)
  6. Pour on top of the crust. Place plastic wrap evenly over entire surface of pie and let cool.  Place in refrigerator for at least 4 hours.

Prepare Whipped Cream:

  1. Chill mixing bowl and beaters for at least 15 minutes before using.
  2. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
  3. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes;
  4. gelatin must be liquid but not warm when added to cream.
  5. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract.
  6. Beat together just until beater marks begin to show distinctly.
  7. Add gelatin mixture to cream, pouring in a steady stream while beating constantly.
  8. Beat until stiff peaks form.
  9. Pour the whipped cream on top of the chocolate to form the third layer. (Leave extra for decoration)
  10. Decorate your chocolate pie with whipped cream on the rim using a pipe and sprinkle grated chocolate or mini kisses on the side.

Chill before serving. Enjoy!

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