Chocolate Pie
My oh my it’s Chocolate Pie. I’m a little bit obsessed with this Pie. It takes 20 minutes to make from scratch, Graham Cracker crust included, the caveat is patience; it needs to be refrigerated for 24 hours. With minimal preparation and effort on my end this is the perfect kind of dessert for my kitchen.
If you aren’t a seasoned baker, like me, do yourself a favor and get yourself a store bought crust. I’ve messed this Graham Cracker crust up too many times to count. I make it myself only because Dean told me he was so proud of me when he saw he me trying, “practice makes progress” he reminded.
Regular Pie Crust is my personal favorite with Chocolate Pie, the biscuity, buttery feel of the Pie Crust against the mousse like consistency of the filling is perfection. The kids prefer the Graham Cracker variety; whatever you can find will do. If you’ve got the crust thing down, recipe is below.
Organic Ingredients - for 1 x 9 inch pie
3 Cups Milk
4 Egg Yolks
3/4 Cup Brown Sugar
1/4 Cup Corn Starch
1/4 Tsp. Celtic Sea Salt
2 Tsp. Vanilla Extract
2 Tbsps. Butter
8 oz/1 Cup Dark Chocolate Chips
Organic Pie Crust (unless you’re making your own)
Graham Cracker Crust
12 Sheets Graham Crackers, I’m using Annie’s
6 Tbsps. Melted or Softened Butter
Method (for crust)
To make a Graham Cracker Crust, you’ll need to crush the Graham Crackers into fine, even crumbs. You can do this in a food processor or by smashing them in a bag. I prefer the latter for less clean up. Place crumbs into a 9 inch round pie dish, mix with Butter well, using your hands. Pat down the mixture evenly across the pie dish. Continue doing so until the mixture is as firm and even as you can get it. Use you hands, the back of measuring cups, glass cups or a spoon to help you. Spend a good 5 minutes doing this making sure to press down as evenly and tightly as you can. Bake in a 375f oven for 8 minutes. Remove from oven, let cool, and fill with Chocolate Pudding.
Method (for filling)
In a medium saucepan, add Sugar, Salt, Corn Starch, Milk and Egg Yolks. Using a hand held whisk (non electric), whisk well and turn heat to medium. Continue mixing while the pudding heats up. Stir over medium heat until the mixture starts to come to a boil but don’t let it quite boil. You want it to thicken to a pudding like consistency. Approx. 6 minutes. Once it thickens and the bubbles start to appear, lower the heat so it stops boiling and continue stirring with your whisk for another minute to smooth it all out. Remove from heat, add in Chocolate, Butter and Vanilla and mix well until the Chocolate melts and is well incorporated. Pour Chocolate into your Pie Crust and using a spatula, even the top out as smooth as you can. Leave at room temp. to cool for 30 minutes or so, then place in the fridge, overnight uncovered. If you have any leftover Chocolate Pudding place in a small ramekin and put in the fridge to enjoy later. Serve on it’s own, or with Whipped Cream.
Notes
This Pie really needs at least 16 hours, ideally 24, so don’t try eating it before.
The Chocolate you use for this recipe matters, so choose a good quality Chocolate you love. You can use whole bars instead of Chips cut into small pieces. Experiment with different types of Chocolate and varying amounts of Sugar until you reach your sweet spot so to speak. For Milk Chocolate I would eliminate adding Sugar all together.
12 Sheets Graham Grackers
Graham Cracker Crust
Chocolate Pudding
