Rich chocolate pudding-like filling. Crunchy chocolate graham cracker crust. Creamy, fluffy whipped cream. If you like chocolate, it doesn’t get much better than this!
Andrew, Bjorn and I are heading down to Mexico in a few weeks for a missions trip, and one of the things we are doing this year is having some baking lessons. This is the recipe I have adapted to teach… I am excited to see if they like it as much as we do!
- 6 tablespoons butter
- 2 tablespoons chocolate chips
- 7oz graham crackers (about 1 1/2 sleeves or about 30 chocolate wafers)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons cocoa powder
- pinch of salt
- 6 large egg yolks
- 2 1/2 cups whole milk
- 1 cup chocolate chips
- 2 teaspoons vanilla extract
- whipped cream, for serving
For the crust: Place the graham crackers or chocolate wafers into a large ziploc bag and crush with a rolling pin until you have fine crumbs. In a small saucepan, melt together the butter and chocolate chips. Pour the melted chocolate-butter mixture in with the crumbs in the ziploc bag and mix together until everything is evenly moistened. Press the mixture into a greased 9" glass pie plate. Freeze until the filling is ready.
For the filling: In a large saucepan, whisk together the sugar, cornstarch, cocoa powder and salt. Whisk in the egg yolks to form a thick paste. Slowly whisk in the milk until smooth.
Turn the burner on medium heat and slowly heat the mixture, whisking constantly, until it has thickened and boiled for about a minute. Remove from the heat and stir in the chocolate chips and vanilla until smooth. Let the filling sit for about 10 minutes to cool, stirring occasionally.
Pour the filling into your frozen pie crust. Place the pie in the fridge to set, for at least 4 hours or overnight. Serve cold with lots of fresh whipped cream!