Dark chocolate pudding in a Kona coffee graham cracker crust topped with chocolate whipped cream. A pie for chocolate lovers.
I was alone for Thanksgiving this year and this pie made my holiday. I went back and forth about whether or not I'd make anything special for Thanksgiving. I love cooking, but it's also nice to just relax and have a stress-free holiday. Then I thought about chocolate pie and that decided it for me. I made a Thanksgiving dinner for one just to accompany this pie.
#DoubleChocolate #Pie will make any day special [Tweet this]
Chocolate pie may not be traditional for most people for Thanksgiving, but we always had one when I was growing up. My dad does not like pumpkin pie so he always had a chocolate pie instead. I don't mind pumpkin but as with most sweets I prefer chocolate. So since this meal was just for me I made my favorite. I'm so glad I did too.
When it comes to #sweets I prefer #chocolate esp Dbl Chocolate Pie [Tweet this]
This pie was fabulous. I made my favorite graham cracker crust using local Kona Coffee Royal Creem Crackers. I love these cookies. They are just slightly sweet and very crunchy and the coffee flavor always enhances anything chocolate. The pudding I made with Hershey's Special Dark cocoa powder so it was extra chocolaty and I added a double shot of espresso (also local). Then to top it all off I made a chocolate whipped cream for even more rich indulgent chocolate flavor. This is sure to please any chocolate lover.
Please #chocolatelovers w/ Double Chocolate #Pie [Tweet this]
Double Chocolate Pie
Cook time: 15-20 minutes
1 9-inch Graham Cracker Crust
1 c sugar
1/2 c cocoa
4 T corn starch
1/4 tsp salt
3 c milk
2 oz espresso
2 T butter
1 tsp vanilla
Chocolate Whipped Cream
*Graham Cracker Crust: Mix together 2 cups of cookie crumbs and 1 stick of melted butter until the mixture resembles wet sand. Press into the bottom and up the sides of a 9-inch pie plate. Bake at 450 F for 5-8 minutes or until set.
**Chocolate Whipped Cream: You need 2 cups of heavy whipping cream and 1 cup of melting chocolate or chocolate chips (I used dark chocolate). Place the chocolate in a microwave safe bowl and add just enough cream to cover the chocolate. Microwave on high for 15-second intervals, stirring after each until chocolate starts to melt. Continue stirring until the melted chocolate thoroughly mixes with the cream. In a large bowl start beating/whipping the remaining cream until it starts to streak before soft peaks form. Keep whipping while slowly pouring in the chocolate until it is thoroughly mixed and you have stiff peaks.
First prepare the crust and set aside to cool.
In a medium saucepan, stir together sugar, cocoa, cornstarch, and salt. Gradually stir in milk and espresso.
Heat over medium heat, stirring continuously until mixture comes to a boil. Keep stirring for one minute more then remove from heat.
You can also cook the pudding in the microwave instead of on the stove top. Follow the same instructions but use a large microwave safe bowl. Microwave on high for 7-10 minutes, stirring every 2 until mixture comes to a full boil.
Stir in butter and vanilla.
Then pour into the prepared pie crust. Cover with plastic wrap pressing the wrap directly onto the top of the pudding. Refrigerate for at leats 2 hours and top with the **Chocolate Whipped Cream.
You can serve it immediately, but I prefer to refrigerate it overnight for best results.
For more chocolate recipes check out:
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