This is the pie of my dreams, a rich creamy chocolate pie topped with whipped cream. This is the kind of pie that melts in your mouth good and puts a goofy smile on your face. I’ve been searching for the perfect pie recipe and came across this one originally from Sunset Magazine, August 2007 that caught my eye. Originally I had been looking for a meringue pie and even had my Mom send me her recipe but in the end this is what I went with. It took me 2 days but it was worth it. We ate part of it cold out of the fridge and I froze half to see what that would taste like. It was equally delicious!
I added 1 tablespoon of sugar to the chocolate grahams even though the recipe called for 1/4 cup. The graham crackers were already sweet enough for me and I would rather use the sugar to sweeten the pie filling.
Once the crumbs start to stick, pour into a pie plate and start packing them along the sides and bottom. The crumbs were for a 9 inch pie plate. I had this big 10 inch pie plate and could have used a little more crumbs but it turned out okay.
The pie filling includes 6 egg yolks, whole milk, sugar, butter, bittersweet chocolate, vanilla, cornstarch and some chocolate squares for grating over the top. You’ll also need a little salt which I forgot to include in this photo.
When it gets to a simmer, take the milk off the burner for a minute and mix 1/2 cup of the hot milk into the egg yolks whisking continuously. This will temper the eggs so that they will not scramble when you add them back into the milk mixture.
Add the tempered eggs back into the egg mixture, return the saucepan to the burner and continue cooking over medium heat. You’ll want to bring the mixture to about 190 degrees. I used a candy thermometer to help me out.
I’m having a hard time holding back. I jut want to take a spoon to it right now! But it will have to wait a bit longer. I need a chilled pie to put the whipped cream on so place a layer of plastic wrap over the pie (to prevent a skin from forming) and place in the fridge for at least 3 hours. It was late so mine set overnight.
OOPS! I was sure I took pictures of making the whipped cream but they are not on my camera so I’ll just have to tell you about it. I took 2 cups of heavy cream, added 3 tablespoons sugar and whipped it on high with a hand mixer until it held small peaks. Use a spatula to gently spread over the chocolate pie.
I finally got my wish and it was to die for. This piece was placed in the freezer for a few hours. You can’t go wrong whether you like your chocolate pie chilled or frozen.
Chocolate Pie with Whipped Cream, adapted from Sunset Magazine August, 2007
1 1/2 cups Chocolate Graham Cracker Crumbs (about 1 sealed package of graham crackers)
1 tablespoon Sugar
4 tablespoon Unsalted Butter, melted
6 large egg yolks
3 1/2 cups Whole Milk
3/4 cup Sugar
1/4 cup Cornstarch
1/2 teaspoon Salt
2 tablespoon Unsalted Butter
2 teaspoons Vanilla
8 ounces Bittersweet Chocolate (in baking squares or chips)
Semi-Sweet Chocolate Bars (for grating over pie)
2 cups Heavy Cream
3 tablespoons Sugar
In a food processor, pulse graham crackers until finely ground. Transfer to a medium sized bowl and add 1 tablespoon sugar and melted 4 tablespoons butter. Mix together and press into a 9 inch deep dish pie plate. Bake at 375 degrees for 7 – 8 minutes. Set aside to cool.
Place egg yolks in a medium bowl and whisk. Set aside. In a medium saucepan over medium heat stir together milk, 3/4 cup sugar, cornstarch and salt. Bring to a gentle simmer stirring constantly. When mixture begins to thicken remove from heat and temper egg yolks with 1/2 cup of the milk mixture stirring constantly. Pour egg mixture back into the saucepan and back onto the burner to continue heating.
Bring the milk egg mixture back to a simmer until temperature reaches about 190 degrees (read on an instead read thermometer). Stir constantly while mixture thickens. When the temperature reaches 190 degrees, remove from burner and add the chocolate chips, vanilla and 2 tablespoons butter.
Pour the chocolate filling into a bowl, then set inside a larger bowl filled with ice water. Stir for 5 minutes or until mixture cools to room temperature. Pour filling into the prepared chocolate graham cracker crust. Cover with plastic wrap (to prevent a skin from forming) and place in refrigerator at least 3 hours or overnight.
Prepare whipped cream by pouring 2 cups heavy whipping cream plus 3 tablespoons sugar into a mixing bowl. On high speed of an electric mixer beat cream until small peaks form. Spread whipped cream over the chocolate filling. Garnish with grated chilled chocolate bars.
Serve chilled or frozen.
Makes 8 – 10 servings.