Chocolate Graham Cracker Pie
Creamy chocolate pudding pie in a buttery graham cracker crust topped with whipped cream
PRINT PINServings 8
INGREDIENTS
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1/4 tsp kosher salt.
Chocolate Filling
- 2 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp kosher salt
- 4 large egg yolks
- 4 oz semisweet chocolate chopped
- 2 tbsp unsalted butter
- 2 tsp vanilla extract.
Whipped Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- chocolate shavings for garnish.
INSTRUCTIONS
Graham Cracker Crust
- Mix graham cracker crumbs
- melted butter
- sugar
- and salt until evenly moistened
- press firmly into a 9 inch pie dish across bottom and up sides
- chill 15 minutes to set.
Chocolate Filling
- Whisk sugar
- cocoa powder
- cornstarch
- and salt in a saucepan until combined
- whisk in milk until smooth then whisk in egg yolks
- cook over medium heat whisking constantly until thickened and bubbling then cook 1 minute more
- remove from heat and whisk in chopped chocolate
- butter
- and vanilla until smooth.
Chill And Serve
- Pour warm filling into chilled crust and smooth the top
- press plastic wrap directly onto the surface and refrigerate until fully set at least 4 hours
- whip cream with powdered sugar and vanilla to soft medium peaks then spread or pipe on chilled pie and garnish before slicing.
Notes
1. Use a store bought graham crust to save time. Substitute half and half for milk for a richer filling. Use Dutch process cocoa for a deeper chocolate flavor. Temper the yolks by whisking constantly and avoid boiling hard to prevent curdling
Nutrition
Calories: 420kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g