Chocolate Cream Pie

D and I had this pie for dessert on Friday and Saturday. It was delicious especially with a large glass of cold milk.

Chocolate Cream Pie 

Graham Cracker Crust
10 whole graham crackers
1/3 cup unsalted butter, melted
1/4 cup white granulated sugar
1/4 teaspoon cinnamon 

There are two basic methods to make graham cracker crumbs. The first method is to use a food processor. To use this method, break up the graham crackers and place them in the bowl of the food processor fitted with the chopping blade. Pulse graham crackers until they turn to fine crumbs. The second method is to use a rolling pin and a plastic bag. To use this method, break up the graham crackers, then place them in the bag, seal the bag then roll the rolling pin over the crackers to crush them into fine crumbs.
Once the crumbs are ready, pour them into a medium sized bowl and whisk them together with the cinnamon and sugar. Melt the butter in the microwave or on the stove, then add it to the crumb mixture and mix well. Press mixture into a pie pan. Bake at 350 degrees for 8 minutes. Set crust aside to cool.

Chocolate Pudding
2/3 cup granulate white sugar
1/4 cup corn starch
1/8 teaspoon salt
2 1/2 cups milk
2 tablespoons unsalted butter
1 teaspoon vanilla 
3 tablespoons cocoa

In a medium sized sauce pan whisk together the dry ingredients. Gradually stir in the milk and cook over medium heat until the mixture comes to a soft boil. Let boil for 1 minute, whisking constantly. Remove from heat and stir in the butter and vanilla. To cool quickly, pour pudding into a medium sized bowl. Make an ice bath using a large bowl filled a quarter of the way full with water and ice, put the bowl with the pudding in the ice bath and stir until steam subsides, about 5 minutes. Pour cooled pudding into prepared graham cracker crust. Cover pie lightly with plastic wrap and refrigerate for about an hour.

Whipped Cream  
Half pint heavy cream
2 tablespoons granulate white sugar
1 teaspoon vanilla

In the bowl of an electric mixer fitted with the wire whip attachment whip the cream until soft peaks form. Add the sugar and vanilla and continue to whip until incorporated. Top pie with whipped cream and refrigerate 20 minutes. Cut, serve and enjoy!