Press the crumb dough into a 9-inch(23cm) diameter pie pan, spreading them evenly over the bottom and sides. We love pie. Talk about a dream pie. Originally published August 20, 2016.–Renee Schettler Rossi. amzn_assoc_marketplace = "amazon"; 1 package Graham Crackers, approximately 9 crackers 1/2 cup Pecans 2 tablespoons Brown Sugar 6 tablespoons Butter, melted. Hate tons of emails? This is exactly why we do what we do. To make it even more visually appealing, a tablespoon or two of chocolate graham cracker crumbs or chocolate shavings sprinkled on the whipped cream topping will do the job. Photo © 2016, 9 whole graham crackers, preferably chocolate, broken into 1-inch (2.5 cm) pieces, 5 tablespoons (2 1/2 oz) unsalted butter, cut into 5 pieces and softened, 2 tablespoons granulated sugar or 3 tablespoons (37 grams) coconut sugar, 6 tablespoons (3 oz) unsalted butter, cut into 1/2-inch (12 mm) pieces and chilled, 6 ounces bittersweet chocolate (preferably 60%), chopped fine, plus more for garnish if desired, 1 ounce unsweetened chocolate, chopped fine, 1 tablespoon coconut sugar or granulated sugar, Pastéis de Nata ~ Portuguese Custard Tarts. • You can also buy  pre-made graham cracker crusts. READY IN: 10mins. Add melted butter and combine. And as always, please take a gander at our comment policy before posting. Thank you. The knowledgeable folks at America’s Test Kitchen, who are the creative geniuses behind this dark chocolate cream pie recipe, divulged their favorite chocolates to use in this recipe. Bake for about 8-10 minutes at 350°F (175°C). I used Ghirardelli Bittersweet Chocolate and Dagoba Unsweetened Chocolate (100% Cacao). Using the bottom of measuring cup, press crumbs firmly into even layer on bottom and sides of pie plate. Do not to walk away from the stove or stop stirring the egg and milk mixture once it is on the heat, because it comes together quite quickly. Bake for 10 minutes and then remove from oven and set aside. As you’ll see above, this recipe, too, is from America’s Test Kitchen but is found in their recent cookbook that’s dedicated to home cooks seeking to reduce their sugar intake without sacrificing their sweet tooth. Then enter your email address for our weekly newsletter. Store in fridge for up to a week or freeze for up to 1 month. When I saw this I thought, let’s add some brewed espresso coffee (2 T) to the chocolate cream and put it on a Toll House cookie crust and see what it tastes like. What kinds of pie crust can I use? The advantage is that you can buy some and keep them in the cupboard for when you need a pie in a hurry. It’s the closest thing I have come yet to my childhood favorite!!!!!! Time for Kelly Brozyna’s Paleo Chocolate Pie + Raw Graham Cracker Crust! Be aware that if you use a different brand, it may contain different amounts of sugar and, hence, affect the overall taste of the pie. This will prevent a film from forming on top. Cocoa powder has a strong bittersweet chocolate flavor and dominates the mild flavor of the graham crackers, giving the crust a very good chocolate flavor and a deep cocoa color. 4 ounces Cream Cheese, let sit at room temperature to soften 1/2 cup Powdered Sugar 1/2 cup Cool Whip 1 (3.6 oz) package Dark Chocolate Pudding Mix (I used Godiva brand) Email the grocery list for this recipe to: Adjust the oven rack to middle position and heat oven to 325°F (163°C). You’ll want to wait to whip the cream until you get to your vacation location for best results. That is often the culprit behind separation. Still, since we have more of a “cream” tooth than “sweet” tooth here and I know from experience how less sugar unleashes the flavor of the main ingredient (here, chocolate), this is my next pie for #PieDayFriday as soon as the stone fruits are gone. Place a sheet of plastic wrap directly on the surface of the pudding and refrigerate until firm, about 2 hours. • Some graham cracker crusts add sugar to the crumbs. Keto Chocolate Cookie Pie Crust. They tend to be more solid than home made ones and hold their shape better, but they also tend to be higher in fat and include preservatives. Now when I was growing up, the favorite pie of my Dad’s was chocolate pie. A more adult-friendly and spectacularly satisfying rendition of a classic.Â, Adapted from America's Test Kitchen | Naturally Sweet | America's Test Kitchen, 2016, Dark chocolate cream pie. Remove from the heat. Love to hear what you think! Recipe by Dienia B. Pour into a 9-inch pie plate, using the bottom of a measuring cup to press the crust evenly and firmly into the bottom and … Thanks, Kenzie. We so appreciate you taking the time to share this memory. That said, if you want it sweeter, add 1/4 cup (48g) sugar to the crumbs. Chocolate Cream Pie is a lot easier to make than you might think! I grew up in Hawaii eating a chocolate/coffee cream pie on a toll house cookie crust. Key Lime Chia Cheesecake. LA Times. In a medium bowl, combine the graham cracker crumbs, butter, cinnamon, and sugar in a bowl. Bake 350 degrees for 8-10 minutes. Ok, Ok, so this isn’t a beautiful deep, dark brown chocolate crust. For Crust: Placing your graham crackers in a food processor, process until they are completely crumby with no big chunks. If using coconut sugar, grind it in a spice grinder until fine and powdery, about 1 minute. Evenly over the bottom and sides a decadent dessert that pairs rich and dark chocolate pie graham cracker crust dark pie. 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