Easy Chocolate Pudding Pie with a Graham Cracker Crust

🧂 Ingredients

• 1 ½ cup graham cracker crumbs
• 2 tablespoons sugar
• pinch kosher salt
• 6 tablespoons unsalted butter

  melted
• 7 oz semisweet dark chocolate

  chopped
• 1 ½ cups whole milk
• ½ cup heavy cream
• 6 tablespoons sugar
• 4 egg yolks

  room temperature
• 3 tablespoons cornstarch
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter

  room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 teaspoon sugar

Instructions

• 1 Preheat the oven to 350°Fahrenheit/175° Celsius.
• 2 Combine the graham cracker crumbs with the salt, sugar and melted butter until
  the crumbs are evenly moistened.
• 3 Pour the mixture into your 9 inch deep dish pie plate and use the bottom of a
  measuring cup to evenly press the crumbs into the bottom and sides of the pan.
• 4 Bake for 6-8 minutes. Take out of the oven and let it cool to room temperature.
• 5 In a large jug, whisk together the egg yolks, sugar, salt and cornstarch. It
  will be quite thick!
• 6 Take a medium saucepan and pour in the milk and heavy cream. Bring to a simmer
  over medium-low heat. Once it is simmering, add your chocolate. Stir using a
  rubber spatula until the chocolate has completely melted.
• 7 Scoop out about 1 cup of the hot chocolate mixture and slowly pour it into the
  yolk mixture, whisking the yolks constantly to temper the eggs. Once completely
  added, pour this mixture back into the saucepan, stirring with a rubber spatula.
• 8 Heat over medium-low, constantly stirring and making sure you scrape the bottom
  and the sides, until it becomes very thick and there are large bubbles in the
  middle.
• 9 Take the pudding off the heat. Add in the vanilla and butter, stirring until it
  is all combined. Place a fine meshed sieve over a large bowl and strain the
  pudding to get rid of any lumps. Once strained, place plastic wrap on the
  surface on the pudding and let it come to room temperature.
• 10 Once at room temperature, pour the pudding into the graham cracker crust. Again
  place plastic wrap on the surface of the pudding so it doesn't form a skin and
  place in the fridge to chill for at least 6 hours, preferably overnight!
• 11 In a stand mixer fitted with the whisk attachment, or in a bowl with a hand
  mixer, whisk the heavy cream and sugar together until you have stiff peaks.
• 12 Take the chilled pie out of the fridge and remove the plastic wrap. Topped with
  homemade whipped cream and if you wish, chocolate curls!

Nutrition Info