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Best Ever Chocolate Cream Pie

I have had too many chocolate cream pies so trust me when I say this graham crust chocolate cream deliciousness is perfection on your plate!
Course Dessert
Cuisine American
Keyword Chocolate Cream Pie
Author Rookie With A Cookie

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs 20 graham crackers, crushed
  • 3 tbsp sugar
  • 6 tbsp unsalted butter melted

Chocolate Custard

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 cup semisweet or bittersweet chocolate chips
  • 1/4 tsp cinnamon powder
  • 3/4 tsp coffee granules
  • 3 egg yolks
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract

Whipped Cream Topping

  • 1/2 cup whipped cream
  • 3 tbsp sugar

Instructions

  • Preheat oven to 350 degree F.
  • To make the graham cracker crust, pulse 20 graham crackers and add them directly to an 8x8 square baking pan along with the sugar and mix. (You don't need to grease it.)
  • Into the crumbs, pour melted butter and mix until the crumbs are moist.
  • Using the back of a spoon, press the crumbs into the pan really well.
  • Bake for just 5 minutes, then set aside to cool.
  • To make the chocolate custard, heat up milk, sugar, cocoa powder, chocolate chips, cinnamon and coffee granules in a saucepan on medium heat and bring to a gentle simmer. DO NOT boil.
  • While mixture is warming up, separate egg yolks from the whites in a bowl. (We're only using yolks. Make an egg white omelet with the leftover whites. I made it!)
  • Into the yolks, add cornstarch and mix until it looks like a thick paste.
  • Now very slowly pour the hot chocolate liquid into the egg mixture while whisking it. This method is called tempering. If you don't have someone to help you pour the liquid, use a spoon. Just make sure not to pour too much at one time because it will cook the eggs. We want to "introduce" the hot liquid and temper the eggs. Once you have added a good amount, then you can pour the liquid more quickly. Pour at least half the liquid into the eggs.
  • Next pour the egg mixture back into the saucepan and put the saucepan back onto the burner. (Watch how I make this in my video).
  • Turn the flame on to low and whisk the custard until it thickens up and looks glossy. This may take about 5-7 minutes. Keep an eye out and don't leave because once custard starts to get thick, it will catch at the bottom if left unattended.
  • Once the custard is really thick, remove the saucepan from the stove.
  • Next add vanilla and continue whisking for at least a minute.
  • Now pour the custard on the graham cracker crust. Cover with cling wrap and let it cool on the countertop before sticking it in the refrigerator for about an hour.
  • While the pie is chilling, whip up your whipped cream along with sugar on high speed for about 6-7 minutes or until cream gets stiff peaks.
  • Run a knife under hot water, wipe dry with a cloth and cut the pie into squares.
  • Finally pipe/spoon the whipped cream on top, garnish with chocolate shavings and dig in!