Mom’s Famous Chocolate Cream Pie

There’s something undeniably captivating about chocolate desserts; they have a magical way of evoking nostalgia and warmth, often reminding us of cherished moments spent with family. One dessert that stands out in the realm of chocolate indulgence is Mom’s Irresistible Chocolate Cream Pie. This beloved classic isn’t just a dessert; it’s a heartfelt recipe that has been passed down through generations, bringing comfort and joy to family gatherings and special celebrations alike.

Indulge in the nostalgia of Mom’s Irresistible Chocolate Cream Pie, a classic dessert that brings warmth and joy to any gathering. This recipe features a luscious chocolate filling nestled in a homemade graham cracker cocoa crust, topped with airy whipped cream. Perfect for holidays or simply to brighten your day, each slice is a delightful blend of flavors and textures. Create lasting memories with this timeless dessert that has been cherished through generations.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened cocoa powder

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Chocolate Filling:

1 cup heavy cream

1 cup whole milk

¾ cup granulated sugar

⅓ cup unsweetened cocoa powder

3 large egg yolks

2 ½ tablespoons cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate shavings or cocoa powder for garnish (optional)

Instructions

Make the Crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.

- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.

- Bake the crust for about 10 minutes, then remove it from the oven and let it cool completely.

Prepare the Chocolate Filling:

- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and cocoa powder. Heat over medium heat, whisking until the mixture is smooth and just starts to steam (do not boil).

- In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks (about ½ cup), whisking constantly to temper the yolks.

- Slowly mix the egg yolk mixture back into the saucepan with the rest of the hot chocolate mixture.

- Continue to cook over medium heat, stirring constantly, until thickened (about 5-7 minutes)—it should coat the back of a spoon.

- Once thickened, remove from heat and stir in the butter and vanilla extract until fully incorporated.

- Pour the chocolate filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 4 hours, or until set.

Make the Whipped Topping:

- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form.

- Gently spread the whipped cream over the chilled chocolate filling, using an offset spatula for a smooth finish.

Serve:

- Garnish with chocolate shavings or a dusting of cocoa powder if desired. Slice and serve chilled, enjoying the rich layers of chocolate goodness!

Prep Time, Total Time, Servings: 25 mins | 4 hrs 25 mins | 8 servings