Chocolate Cream Pie

Graham Cracker Crust

1.5 c graham cracker crumbs (about 13 rectangles)

1 Tbs brown sugar

6 Tbs melted butter

 

Pudding Layer

3 Tbs cocoa powder

3/4 c brown sugar

1/3 corn starch

1/4 tsp salt

3 c milk

1 c semisweet chocolate chips

1 tsp vanilla extract

3 ounces cream cheese, softened

2/3 c heavy whipping cream

1/4 c powdered sugar

Whipped Cream Topping

1.5 c heavy whipping cream

1/4 c powdered sugar

Optional Garnishes

Chocolate curls, sprinkled toffee bits, dusting of cocoa powder, etc.

For the crust, preheat the oven to 350℉. Combine the graham cracker crumbs and sugar in a bowl.  Stir in the melted butter until evenly mixed.  Press the mixture in the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 8 minutes.  Remove and let cool completely.  Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).

For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt.  Add the milk and whisk to combine.  Stir in the chocolate chips.

Bring the mixture to a simmer over medium heat, stirring constantly.  Continue to whisk as the mixture comes to a oil and large bubbles break across the surface and the mixture has thickened.

Remove from the heat and stir in the vanilla extract.  Scrape the pudding into a bowl and cover with plastic wrap, pressed directly on the surface.  Refrigerate until chilled and set up (2-3 hours).

In a blender or an electric stand mixer, whip the 3 ounces of cream cheese together with the cream and powdered sugar together until thick and creamy.  Using a rubber spatula, gently fold this mixture into the chilled chocolate pudding until combined.

Evenly spread the pudding mixture into the prepared graham cracker crust.  At this point, this can be refrigerated for 1-2 days (the crust will get slightly soft, but whatever) or go ahead and top with the whipped cream mixture and refrigerate for an hour (up to 4 hours) before serving.

For the whipped cream layer, whip the 1.5 c heavy cream and the 1/4 c powdered sugar together until soft peaks form.  Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder-- or whatever you like!  Serve chilled.

From Mel's Kitchen Cafe

Pie Crust

1 1/4 c flour

1/4 tsp salt

1/2 c butter, diced, then chilled (or just freeze it ahead of time)

1/4 c ice cold water (or as needed)

Combine flour and salt in a large bowl.  Use a pastry blender to cut in the chilled, diced butter until mixture resembles coarse crumbs.

Add 1 Tbs cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 c water.

Shape the dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.

Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.

Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish.  Press dough evenly into the bottom and sides of the dish.  Trim any excess dough and flute the edges.

Blind-bake or fill and bake as directed in your pie recipe.  

From allrecipes.com

Chocolate Caramel Faux Pecan Pie

Pie Crust

Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg

Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar

Make crust according to your own preferences.  Preheat oven to 350 degrees.

For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute.  Stir until melted and combined (microwave in short spurts if more time is needed).

In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined.  Add the egg and mix until just blended.  Scrape in the chocolate mixture and mix until smooth.  Spread the chocolate mixture evenly in the cooled crust.

For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve.  In a medium bowl, combine the caramels, cream, and butter.  Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth.  Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels).  Let the mixture cool slightly.

In a small bowl, whisk together the eggs, vanilla, salt and sugar.  Quickly whisk this mixture into the caramel mixture.  Stir in the Ritz crackers.

Pour the caramel mixture over the chocolate layer.  Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly).  Cover the edges of the pie crust part way through baking if it is becoming overly browned.

Let the pie cool for a couple of hours.  Serve with either whipped cream or vanilla ice cream.


Modified from Mel's Kitchen Cafe