Chocolate Pie With Graham Cracker Crust
From share.google
37 min + 5 hrs chill12 servings
A rich chocolate custard pie with a buttery graham cracker crust and whipped cream topping; the filling sets thick and sliceable without cornstarch.
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| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLightly spray a 9" or 10" pie plate with cooking spray | ||||||||
| 12 whole honey graham cracker sheets (150 g), packed | Crush graham crackers into fine crumbs | Mix crumbs with sugar & salt | Press crust into pie plate evenly | Bake 350°F / 175°C, 10–15 min until golden | Pour filling into crust, chill 5 hrs or overnight | Top pie with whipped cream or serve on side | ||
| 85 g unsalted butter, melted | ||||||||
| 38 g granulated sugar | ||||||||
| 1/8 teaspoon coarse kosher salt | ||||||||
| 340 g semisweet chocolate, broken into pieces | Strain custard over chocolate, let sit 3–5 min | Whisk until chocolate melts & is smooth | ||||||
| 360 ml whole milk | Heat milk & cream until steaming, do not boil | Slowly drizzle hot cream into yolks, whisk | Return yolk mixture to saucepan, stir until thickened & bubbling | Remove from heat, stir in vanilla | ||||
| 120 ml heavy cream | ||||||||
| 4 large egg yolks | Whisk egg yolks & sugar until pale | |||||||
| 25 g granulated sugar | ||||||||
| 1 teaspoon vanilla extract | ||||||||
| 240 ml heavy cream | Beat cream until frothy | Add vanilla & sugar, beat until stiff peaks form | ||||||
| 38 g sugar | ||||||||
| 1/2 teaspoon vanilla extract | ||||||||
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