greek yogurt chocolate cream pie cups

my ~adult~ version of a childhood favorite, made with dark chocolate and lightened up with Greek yogurt.
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greek yogurt chocolate cream pie cups

see it in action…

greek yogurt chocolate cream pie cups



  • 2 tablespoons unsalted butter (or sub coconut oil)
  • 3/4 cup graham cracker crumbs
  • kosher or flaky salt
  • 6 ounces bittersweet chocolate, finely chopped*
  • 3/4 cup milk (I used skim Fairlife for extra protein, I think any kind of milk will work!)
  • 1 cup 2% greek yogurt (I used Fage; something thick like this is ideal)
  • whipped cream (homemade or store-bought)
  • mini chocolate chips


  • Melt the butter in a large skillet over medium heat. Add the graham cracker crumbs and a pinch of salt and cook until fragrant and toasty, about 2 minutes. Remove from the heat and let cool.
  • Place the chocolate in a medium heatproof bowl. Microwave the milk in 30-second bursts until just beginning to boil, about 2 minutes. (Alternatively, heat on the stovetop over medium). Pour the hot milk over the chocolate and let it sit 1 to 2 minutes. Stir until you have a smooth ganache.
  • Use a fork to stir the yogurt in its container until completely smooth. Fold it into the ganache until combined.
  • Divide the crumbs between 4 (or 6) jars or ramekins, followed by mousse. Cover with lids or plastic wrap and refrigerate at least one hour or overnight. Top with whipped cream and mini chocolate chips before serving.
If using milk chocolate instead, reduce the amount of milk to 1/2 cup, because the ganache doesnโ€™t get as thick.
Mousse recipe adapted from Food52.



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