Chocolate Pie

Prep Time

15m

Bake Time

Not found

Yields

One 9-inch pie

About this Recipe

Here’s a twist on the classic 50’s diner chocolate pie recipe. A rich custard-like chocolate filling sits on a crumbly, graham cracker crust and is topped with whipped creme chantilly.

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Ingredients

One 9-inch graham crust
1 cup Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/3 cup cocoa powder, preferable dark cocoa
2 cups milk
3 large egg yolks
Pinch salt
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Whipped Creme / Crème Chantilly
1/2 cup heavy cream, very cold
2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Optional: Chocolate Shavings
1 good quality chocolate bar, about 3-5 ounces

Instructions

Preheat oven to 375°F.
Best results are obtained by pre-baking graham crust. Follow manufacturer’s directions.
In a saucepan whisk together sugar, cornstarch, flour and cocoa powder. Whisk in milk, egg yolks, salt and vanilla extract. Whisk mixture constantly over medium heat to a full boil.
When mixture bubbles and is thick remove from heat and stir in butter. Pour in pre-baked pie shell. Place in refrigerator and let cool completely, at least 2 hours.
Meanwhile prepare chocolate shavings. Best results are obtained if chocolate is at about 75°F. Using a vegetable peeler, shave chocolate in same manner as peeling a carrot.
For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream and chocolate shavings.