Dark Chocolate Cream Pie

Chocolate Pie is a favorite in our family. On Thanksgiving day the chocolate pie is gone faster than the pumpkin pie. So, the perfect dessert for Father’s Day…Chocolate Pie! Not the prettiest picture, not a perfect slice, but oh so good! We were in a hurry to leave town on business, I snapped a picture (notice a bite already taken) then my husband and I took a couple bites and had to go. Tonight we sit in our hotel room thinking about that smooth, rich, creamy, chocolate pie sitting at home in our refrigerator…

Chocolate Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
3 Tbl unsweetened cocoa
1/3 cup brown sugar
5 Tbl butter, softened

Chocolate Cream Filling:
2/3 cup brown sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup dark chocolate chips
2 Tbl butter, softened
1 tsp vanilla

Cream Topping:
3/4 cup heavy whipping cream
1 Tbl powdered sugar
1/2 tsp vanilla
dark chocolate, grated or shaved

Preheat oven to 375°. Crust: Combine graham cracker crumbs, cocoa, sugar and butter until combined. Press mixture into 9″ deep dish pie plate, over bottom and up sides. Bake for 10 minutes.

Filling: Combine brown sugar, cornstarch and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat and stir in dark chocolate chips, butter, and vanilla. Beat several times while cooling. Pour into crust (there may be a little extra, bonus for eating right away!) cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours.

Cream Topping: Whip cream with electric mixer until soft peaks, add sugar and vanilla, continue whipping to stiff peaks. Spread whipped cream over pie and garnish with dark chocolate.

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