Chocolate Cream Pie

Wait! Hold on to your Thanksgiving menu planning hats. If you still have room in the lineup, might I encourage you to strongly think about including this chocolate cream pie in the festivities?
If you can’t, well, this pie would certainly be appropriate whenever you decide it. Perfect, silky creamy, decadent chocolate cream pie needs to be in your life (like, yesterday, hello).

During one period of my childhood I “tortured” my Mum to make this pie for me at least twice a month. Now this pie is my pride, I love making it. I tried a variety of pies, here on SugarApron, some I liked more, some less, but this one completely knocked me off my feet. Although requires extra effort to get ready, it’s worth every minute invested. Additionally chocolate pudding cream is the best thing I’ve tried as it is sticky, not to sweet, strong…. I could actually just eat that. When I make this pie I selfishly keep it as a little treasure, just for myself.

For some, this pie is too strong, but for me it is just as it should be, a slice of pie with coffee meets daily needs for sugar. It’s just that, in terms of whether something is really sweet or not, but I’m not real, so sometimes there is another piece after lunch to sweeten myself  a bit and then evening during a movie to have something sweet … there’s never enough chocolate for me.

Ingredients

• Crust
• 1 1/2 cups chocolate graham crackers crumbs, about 10 crackers
• 8 tablespoons butter, plus more for greasing the plate
• 1/4 cup dark brown sugar
• 1 tablespoon Hershey’s Special Dark cocoa
• Filling
• 3 1/2 cups half-and-half
• 8 tablespoons butter, cut into chunks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 9 egg yolks
• 9 oz. semi-sweet chocolate, chopped
• 2 oz. bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• Topping
• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• dark chocolate or chocolate chips, for garnish

Instructions

1. Crust : Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch pie plate with butter.Set aside.
2. Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
3. ........................................

for full recipes please see : sugarapron.com

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