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Preheat oven to 375 degrees F (190 degrees C). Coat the bottom and sides of a 9-inch pie plate with
Nonstick Cooking Spray (as needed)
In a blender, pulse
Graham Cracker Crumbs (1 1/2 cups)
. Reserve 1 Tbsp for topping.
To make the Graham Cracker Crust, combine the remaining crumbs,
Granulated Sugar (2 Tbsp)
Ground Cinnamon (1 tsp)
Salt (1/8 tsp)
in a bowl, stirring well. Stir in 2 Tbsp of
Egg White (1)
Butter (2 Tbsp)
Press crumb mixture into bottom and up the sides of the 9-inch prepared pie plate.
Bake at 375 degrees F (190 degrees C) for 9 minutes or until lightly toasted, cool completely on a wire rack.
Prepare the Chocolate Cream Filling by combining the
Granulated Sugar (1/2 cup)
Corn Starch (2 Tbsp)
Unsweetened Cocoa Powder (1 Tbsp)
Instant Espresso Powder (1/4 tsp)
Salt (1/8 tsp)
Large Egg (1)
, the reserved egg yolk, and
Milk (1 3/4 cups)
, in a bowl, stirring well with a whisk.
Place the milk in a medium, heavy saucepan over medium-high heat, cook until milk reaches 180 degrees F (80 degrees C) or until tiny bubbles form around the edge (do not boil).
Gradually add the hot milk to the egg mixture, stirring constantly with a whisk. Return the combined mixture to the pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add the
Dark Chocolate (1/4 cup)
, stir until smooth.
Transfer the chocolate filling back to the large mixing bowl and place the bowl in a larger ice-filled bowl or pan to hasten the chilling process.
After about ten minutes and a few stirs here and there, the filling can finally be spooned into the prepared graham cracker crust. Cover the surface of the filling with plastic wrap.
Chill for 3 hours or until set; remove plastic wrap.
Meanwhile, prepare the whipped cream topping. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the
Whipped Cream (2 cups)
Granulated Sugar (1/4 cup)
Pure Vanilla Extract (1 tsp)
on medium-high speed until medium peaks form, about 3-4 minutes.
Spread whipped topping over pie, sprinkle with the reserved cracker crumbs. Keep chilled until ready to serve. Enjoy!
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