Are you craving a dessert that's both rich and satisfying, yet surprisingly easy to make? Look no further! This recipe for chocolate pie with a homemade graham cracker crust is the perfect answer. Forget store-bought versions – the incredible flavour and texture of a homemade pie will leave you wanting more. This recipe is perfect for beginner bakers looking for easy recipes or experienced cooks searching for a delicious twist on a classic. It's a guaranteed crowd-pleaser, ideal for potlucks, holidays, or simply a delightful weeknight treat. Let's get baking!
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Chocolate Filling:
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 6 tablespoons (3 ounces) unsalted butter, cut into pieces
Instructions:
Making the Graham Cracker Crust:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
- Add Melted Butter: Pour in the melted butter and mix until the crumbs are evenly moistened. The mixture should hold together when squeezed.
- Press into Pie Plate: Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate.
- Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack before adding the filling. This prevents a soggy bottom!
Making the Chocolate Filling:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt.
- Temper the Eggs: In a separate bowl, whisk together the eggs and vanilla extract. Gradually whisk in a small amount of the hot cocoa mixture to temper the eggs, preventing them from scrambling.
- Combine Wet and Dry: Pour the tempered egg mixture into the saucepan with the cocoa mixture. Whisk in the milk and flour until smooth.
- Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer. This takes about 5-7 minutes. Don't let it boil!
- Stir in Butter: Remove from heat and stir in the butter pieces until melted and incorporated.
- Pour into Crust: Pour the hot chocolate filling into the cooled graham cracker crust.
- Chill & Serve: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Tips for the Best Chocolate Pie:
- Use high-quality cocoa powder: This significantly impacts the flavour of your pie.
- Don't overbake the crust: Overbaking will result in a dry and brittle crust.
- Cool completely before adding the filling: This prevents a soggy bottom, as mentioned earlier.
- Patience is key: Allow ample time for the filling to chill and set properly. This enhances the texture and taste.
Variations:
- Add Chocolate Chips: Stir in ½ cup of semi-sweet or dark chocolate chips to the filling for extra chocolatey goodness.
- Spiced Chocolate: Add a pinch of cinnamon or nutmeg to the filling for a warm, comforting twist.
- Peanut Butter Chocolate Pie: Swirl in a layer of peanut butter into the cooled filling before chilling.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 18-22g Saturated Fat: 10-14g Cholesterol: 70-80mg Sodium: 150-200mg Carbohydrates: 40-45g Sugar: 30-35g Protein: 4-5g
This nutritional information is an estimate and may vary based on the specific ingredients used.
Enjoy your incredibly delicious homemade chocolate pie! This easy recipe is perfect for any occasion and showcases the joy of homemade cooking. It's a recipe you'll want to make again and again.