2 cupscrushed graham crackers(approximately half a box)
6Tablespoonsbutter, melted
For the Chocolate Filling
4large egg yolks
2/3cupgranulated sugar
¼cupcornstarch
½teaspoonsalt
2 ½cupswhole milk
3ouncesmilk chocolate
3ouncesdark chocolate
1ounceunsweetened baking chocolate
2Tablespoonsbutter
1Tablespoonvanilla extract
For the Whipped Cream Topping
8ouncesheavy whipping cream
1Tablespoongranulated sugar
1teaspoonvanilla extract
Instructions
To Make the Crust
Preheat the oven to 350 degrees Fahrenheit.
Place the graham crackers in a food processor or blender. Pulse/process until the crackers have been reduced to fine crumbs. If you prefer, you can place the graham crackers on a sheet tray and use a rolling pin to crush them to a uniform, fine crumb.
Melt the butter in a small saucepan or microwave. Place the graham cracker crumbs and butter in a medium bowl and stir until the crumbs are evenly moistened. Transfer the crumb mixture to a pie plate and gently press it into the bottom and sides of the pan. The crumbs should come together to form a crust.
Transfer the pie plate to the preheated oven. Bake for 15 minutes. Remove the plate from the oven and allow the crust to cool to room temperature.
To Make the Chocolate Filling
In a medium saucepan, combine the egg yolks, sugar, cornstarch, and salt. Whisk the ingredients together until they form a thick, smooth mixture. Slowly add the whole milk, whisking to fully combine and prevent lumps from forming. Place the saucepan over low heat and add the chocolate, whisking until it is completely melted and the mixture is smooth. Increase the heat to medium and bring to a simmer, stirring occasionally to prevent the mixture from scorching on the bottom of the pan. Simmer until the mixture is thick enough to coat the back of a spoon.
Remove the pan from the heat. Add the butter and vanilla and stir until the butter is melted and the mixture is smooth. Allow to cool slightly as you prepare the whipped cream, stirring occasionally to prevent a skin from forming on the surface. Once the mixture has cooled to lukewarm or room temperature, transfer it to the pie plate, spreading it evenly over the baked pie crust.
To Make the Whipped Cream Topping
Place the whipping cream, sugar, and vanilla extract in the bowl of a stand mixer or a large mixing bowl. Using a whisk attachment for your stand mixer or beaters for a hand mixer, beat the cream and sugar on high speed until it forms stiff peaks.
Transfer the whipped cream to the pie, spreading it gently to evenly cover the surface of the chocolate filling. Chill the pie until you are ready to serve.
Notes
Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates baking pieces and cocoa powder. You can learn all about them at www.vermontnutfree.com.