One summer, my friend, Audrey, and I got this amazing idea: we would try to make 100 chocolate creme pies! It didn’t matter the size; mini ones counted too. Well, we only got to about 35 pies before my siblings told me they couldn’t handle any more. My younger sister still complains every time I make a chocolate pie, but my little brother loves them, so I continue to bake away. Someday – hopefully soon – we’ll hit that 100 mark.

{ Lovin’ from the oven, Chelsea }


40 graham crackers (10 full cracker sheets)

2 tbsp granulated sugar

1 tbsp instant coffee

2 tbsp butter, melted

¼ cup mini chocolate chips


2 cups milk, divided

2/3 cup granulated sugar

1/3 cup unsweetened cocoa

3 tbsp cornstarch

1/8 tsp salt

1 large egg

2 ounces dark chocolate, chopped (I recommend 60-72% cocoa)

1 tsp vanilla extract

1. Preheat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray.

2. To prepare the crust, place the grahams in a food processor; process until JUST crumbly (be careful not to make the mixture too fine). Add the sugar, coffee, and butter, and pulse a few more times, just until moist. Stir in the chocolate chips. Press the crumb mixture into the pie plate. Bake for 8 minutes or until golden, and then cool for about 15 minutes.

3. To prepare the filling, combine 1/2 cup milk with the sugar, unsweetened cocoa, corn starch, salt, and egg in a large bowl, stirring with a whisk.

4. Heat 1 1/2 cups milk in a saucepan over medium-high heat until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add the hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate, and cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla.

5. Pour into prepared crust, and chill for 3 hours or until cold. Serve with whipped cream and more mini chocolate chips.

*adapted from Cooking Light


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