Place the crackers into a food processor and process until fine crumbs. If you don’t have a food processor, place crackers in a zip top bag and crush graham crackers with a rolling pin.
9 chocolate graham crackers
Place crumbs in a bowl and add sugar and butter. Mix until combined
¼ cup sugar, 6 Tablespoons butter
Pour mixture into a pie dish and push down so crumbs are distributed evenly across pie plate
Bake in a preheated 350 degree oven for 8 minutes
Filling
Place sugar, cocoa powder, corn starch, egg yolks and milk in a sauce pan.
⅔ cup sugar, ⅓ cup unsweetened cocoa powder, ¼ cup corn starch, ¼ teaspoon salt, 2 ⅔ cups milk, 3 egg yolks
Stir all ingredients together heat over medium heat. Stir mixture often until it comes to a light boil. Cook for one minute and remove from heat.
Stir in butter and vanilla
2 Tablespoons butter, 1 ½ teaspoons vanilla
Place mixture in prepared crust. Place a piece of plastic wrap directly on top of filing.
Refrigerate for at least three hours until fully chilled
Topping
Whip heavy cream together until soft peaks are formed. Stir in sugar.
1 ¼ cups heavy cream, 3 Tablespoons sugar
Shave chocolate curls using a vegetable peeler along the long side of the candy bar.
1 milk chocolate candy bar
Notes
Tips for making Chocolate Cream Pie
Sift cocoa powder if there are lumps
To make certain filing has fully set, check temperature on an instant thermometer. The mixture should be heated to 180 degrees.
Make certain filing is fully chilled before add whipped cream