|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||4%|
|Total Sugars 39g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The pie filling for this chocolate pie is a custard-like combination of cocoa, flour, egg yolks, and butter that is cooked on the stovetop. The chilled pie is finished with a fluffy fresh whipped cream topping. This is such a delicious pie, and who doesn't love chocolate? If you will be serving the pie to a large group, feel free to cover the whole pie with whipped cream. Or offer the whipped cream at the table and let people choose how much they add.
For the Shell:
1 1/2 cups fine graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons (3 ounces) unsalted butter, melted
For the Pie Filling:
3 tablespoons unsweetened cocoa powder
1/3 cup all-purpose flour
1 cup granulated sugar
3 large egg yolks
1 cup water, divided
2/3 cup milk
2 tablespoons unsalted butter, or margarine
1 teaspoon pure vanilla extract
For the Topping:
1 cup heavy cream, or whipping cream, chilled
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1 ounce bittersweet chocolate, grated, optional
Gather the ingredients.
Heat the oven to 400 F / 200 C / Gas 6.
In a bowl, combine the graham cracker crumbs with the 1/4 cup of granulated sugar and 6 tablespoons of melted butter. Mix well.
Pat the crumbs firmly into the bottom and up the sides of a pie plate.
Bake the pie crust for 8 to 10 minutes. Cool completely before filling.
Make the filling: Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste.
Blend in the 1 cup of granulated sugar and the beaten egg yolks and add remaining water and milk. Cook over low heat, stirring until the mixture is thick; add the 2 tablespoons of butter and vanilla.
Pour the filling into the chilled pie crust. Chill thoroughly.
Make the whipped cream: In a medium mixing bowl with an electric mixer, beat the chilled whipped cream until fluffy and almost stiff.
Sift the confectioners' sugar over the whipped cream and add the vanilla. Beat until the cream forms stiff peaks.
Spread the whipped cream over the chilled pie or serve individual slices of pie with a dollop of whipped cream. Return the pie to the refrigerator to chill until serving time. If desired, sprinkle with grated or shaved chocolate.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
- If you are short on time, use a ready-made crumb crust or a prebaked and cooled pastry crust for the pie.
- Add 1 teaspoon of espresso powder to the cocoa powder.
- Adapt the crust recipe with this brown sugar pecan graham cracker combination; it is a tasty alternative with plenty of crunch. Replace the 1/4 cup of granulated sugar with brown sugar. In the food processor, pulse 6 whole sheets of graham crackers with 2/3 cup of pecan halves (toasted if desired) until crumbs are fine. Combine in a bowl with 6 tablespoons of melted butter; mix well and bake as directed.