Chocolate Cream Pie with Graham Cracker Crust — The Birthday Ending We Always Come Back To

I turned twenty-four Sunday June 15. The small family-of-four Sunday-dinner was the small at-home celebration. Brayden is one hundred and ninety-three weeks old. Eden is fifty-one weeks old. The chocolate cream pie with graham cracker crust was the small birthday-ending I have been coming back to since the family began.

The chocolate cream pie is a small classic — a graham-cracker crust, a stovetop chocolate-pudding filling, finished with whipped cream and chocolate shavings.

Sunday I made the pie. Dustin had two slices.

Brayden has been the small enthusiastic-helper at the kitchen-counter on Sunday afternoons. He hands me ingredients. He stirs the small mixing bowl. He watches the small kitchen-process with the small intent-attention of the small kid-who-might-become-a-cook-someday. The small hereditary-pattern is in the small early-signs.

Eden has been the small attentive-baby-toddler. She watches her big-brother. She mimics the small ages-three-up-to-his behavior. The small younger-sibling shape is appearing in the small everyday-rhythm.

Chocolate Cream Pie with Graham Cracker Crust

Prep Time: 20 min | Cook Time: 15 min | Total Time: 4 hrs (includes chilling) | Servings: 8

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs (about 12 full crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the chocolate filling:
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large egg yolks
• 6 oz semi-sweet chocolate chips (about 1 cup)
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• For the topping:
• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish (optional)

Instructions

1. Make the crust. Preheat oven to 350°F. In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, until lightly golden and set. Let cool completely.
2. Whisk the custard base. In a medium saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, whisk together milk, heavy cream, and egg yolks until smooth. Gradually whisk the milk mixture into the saucepan over medium heat, stirring constantly.
3. Cook the filling. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble — about 8–10 minutes. Once it bubbles, cook for 1 more minute, then remove from heat.
4. Add chocolate and butter. Immediately stir in the chocolate chips, butter, and vanilla extract. Whisk until completely smooth and glossy.
5. Fill and chill. Pour the warm chocolate filling into the cooled graham cracker crust. Press a sheet of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or until fully set.
6. Make the whipped cream. When ready to serve, beat cold heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until soft, billowy peaks form. Spread or pipe over the chilled pie.
7. Garnish and serve. Top with chocolate shavings or a dusting of cocoa powder if desired. Slice and serve cold.

Nutrition (per serving)

Calories: 430 | Protein: 6g | Fat: 27g | Carbs: 43g | Fiber: 2g | Sodium: 210mg