One summer, my friend, Audrey, and I got this amazing idea: we would try to make 100 chocolate creme pies! It didn’t matter the size; mini ones counted too. Well, we only got to about 35 pies before my siblings told me they couldn’t handle any more. My younger sister still complains every time I make a chocolate pie, but my little brother loves them, so I continue to bake away. Someday – hopefully soon – we’ll hit that 100 mark.
{ Lovin’ from the oven, Chelsea }
Makes one pie; serves 8
CRUST
40 graham crackers (10 full cracker sheets)
2 tbsp granulated sugar
1 tbsp instant coffee
2 tbsp butter, melted
¼ cup mini chocolate chips
- Preheat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray.
- To prepare the crust, place the grahams in a food processor; process until JUST crumbly (be careful not to make the mixture too fine). Add the sugar, coffee, and butter, and pulse a few more times, just until moist. Stir in the chocolate chips.
- Press the crumb mixture into the pie plate. Bake for 8 minutes or until golden, and then cool for about 15 minutes.
FILLING
2 cups milk, divided
2/3 cup granulated sugar
1/3 cup unsweetened cocoa
3 tbsp cornstarch
1/8 tsp salt
1 large egg
2 ounces dark chocolate, chopped (I recommend 60-72% cocoa)
1 tsp vanilla extract
- To prepare the filling, combine 1/2 cup milk with the sugar, unsweetened cocoa, corn starch, salt, and egg in a large bowl, stirring with a whisk.
- Heat 1 1/2 cups milk in a saucepan over medium-high heat until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add the hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate, and cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla.
- Pour into prepared crust, and chill for 3 hours or until cold. Serve with whipped cream and more mini chocolate chips.
Adapted from Cooking Light