Chocolate Cream Pie

Need a sure-to-please showstopper for the Thanksgiving dessert table? Try this Chocolate Cream Pie using any of our handcrafted direct trade chocolate bars you have on hand. We like the sweet & saltiness of our 62% Dark Milk Chocolate + Sea Salt here— you can’t go wrong with subtle notes of caramel in any pie (ever).

Adapted from Kenneth Temple, Shared on Food52

Makes 2 Pies

Ingredients

Chocolate Graham Cracker Crust:
18 chocolate graham crackers
4 ounces (1 stick) unsalted butter, melted

Chocolate Pudding:
3/4 cup + 2 tablespoons granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups half-and-half
3 large egg yolks, room temperature
3 tablespoons unsalted butter, cold, sliced into tablespoons
8 ounces Askinosie 62% Dark Milk Chocolate + Sea Salt Bar, chopped + additional for chocolate shavings 
1 teaspoon vanilla extract

Whipped Cream Topping:
2 cups heavy cream, very cold
1/4 cup granulated sugar
1/4 teaspoon kosher salt

Directions

1. Heat the oven to 325°F.
2. Add the graham crackers to a food processor and blitz until crumbles are fine like cornmeal. Add the melted butter and pulse a few times until the butter completely coats the crumbs. The crust should hold together when squeezed. Divide evenly between two 9-inch pie pans. Press the mixture evenly and firmly into the bottom and sides of the pie pan. Place on a sheet pan and bake for 13 minutes, until the crust is fragrant. Let the crusts cool while you work on the filling.
3. In a medium saucepan, combine sugar, cornstarch, and salt. In a bowl, mix together the half-and-half and egg yolks until completely blended. Add to egg yolk mixture to the saucepan and stir until the sugar has dissolved. Turn on the heat to medium and cook for 15 to 18 minutes, constantly stirring, until the mixture thickens. The mixture should boil slightly.
4. Remove from heat and stir in butter, chopped chocolate, and vanilla extract. If you have small lumps, strain through a fine-mesh strainer. Divide the pudding evenly between the pie crusts. Cool at room temperature for about 40 minutes. Cover and place in the fridge for at least 8 hours minimum or until the next day.
5. After the pies has set, combine the heavy cream, sugar, and salt with a hand mixer on medium-high speed for 1 1/2 to 2 minutes, until soft, swoosh-able peaks form. Divide and swirl the whipped cream, evenly between the two pies. Garnish with the chocolate shavings and serve cold. Pies will keep in the fridge for 3 days.