Chocolate Cream Pie Parfaits

Products Used
Chocolate Cream Pie Parfaits


Graham Cracker Layer

Chocolate Cream

Whipped Cream


  1. If using graham cracker crumbs, preheat oven to 350°F. Crush enough graham crackers to obtain 1/2 cup. Add sugar and melted butter and combine well. Scatter on a parchment-lined cookie sheet and place in oven for approximately 8 minutes or until fragrant. Set aside.
  2. In a saucepan combine coconut milk, sugar, and water. Whisk ingredients to a boil and remove from heat. Let cool for a minute.
  3. Add chocolate and whisk mixture until smooth. Add vanilla.
  4. Place pan in a bowl filled with ice cubes and stir occasionally using a spatula. Once cream obtains consistency of very soft sour cream, proceed with filling glasses.
  5. Place a generous tablespoon of graham/cookie crumbs on bottom of each glass.
  6. Pour or spoon cream into each glass until it reaches just under the middle. 
  7. Spoon a layer of graham/cookie crumbs on chocolate cream.
  8. Fill glasses with remaining cream and place in the refrigerator until completely firmed, about 2 -3 hours or overnight.
  9. When ready to serve, scatter remaining crumbs on surface. Whip cream, sugar, and vanilla in a cold bowl until medium firm peaks form and place a dollop on top.
  10. Place fruit on top and serve.
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