A simple yet decadent chocolate pie with a luscious filling nestled inside a graham cracker crust. This pie isn't overly sweet and the rich chocolate pairs beautifully with sweetened whipped cream.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours35 minutesminutes
Servings 10
Ingredients
For the crust
1 ½cups(150g)graham cracker crumbs, about 9 whole crackers or 1 full sleeve
Preheat the oven to 350°F. Add graham crackers to a food processor and pulse until finely ground.
In a medium mixing bowl, combine the graham cracker crumbs and sugar until well blended.
Drizzle the butter over the crumbs, and then, stir with a fork until the crumbs are evenly moistened.
Tightly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. The bottom of a clean measuring cup works best for this. Packing it tight will make sure it holds together and doesn't crumble when sliced!
Bake for 10 minutes. If crust puffs up during baking, press it back down with a spoon or measuring cup. Allow the crust to cool before adding the filling.
Make the filling
In a medium heat-proof bowl, whisk the sugar, cornstarch, cocoa powder, espresso powder, and salt until well combined. Whisk in 1/2 cup of the milk to dissolve the cocoa powder. Then whisk in the egg yolks.
Add the remaining 1 cup milk and cream to a medium saucepan and heat over medium heat. As soon as the mixture begins to boil remove from heat and stir in the chopped chocolate. Once the chocolate has melted, gradually pour the hot mixture into the egg mixture while whisking constantly. Transfer back to the saucepan and cook over medium-low heat, stirring constantly, until thickened; about 5-8 minutes. It should be the consistency of mayonnaise.
Remove from heat and stir in the butter and vanilla.
Press the mixture through a fine-mesh sieve to remove any clumps. Immediately pour the filling into the prepared pie crust. Spread the pudding evenly in the curst. Cover the filling with plastic wrap, making sure the plastic wrap is touching the filling to prevent a skin from forming. Refrigerate for 4 hours or until firm.
Garnish with whipped cream and chocolate shavings or cocoa powder just before serving.
Notes
Graham crackers: You can use any type of cookie for the crust. Digestive biscuits, Oreos, or vanilla wafers are also great options.
Cocoa powder: You can use natural cocoa if you don't have Dutch-processed. Keep in mind Dutch-processed has a smoother flavor.
Espresso powder: You can omit this if you don't have it. It enhances the chocolate flavor but the pie will taste great without it.
Milk: Whole, 2%, or reduced fat will work with this recipe.
Heavy cream: Half and half can be used if you don't have heavy cream.
Chocolate: I prefer semisweet chocolate but bittersweet is also a great option.
Make ahead tip
Cover with plastic wrap and store in the refrigerator for up to 3 days.
Due to the cornstarch in the filling, I do not recommend freezing this pie.