Chocolate Cream Pie In A Graham Cracker Crust Recipe 465 Food

BEST CHOCOLATE CREAM PIE

Steps:

• Set oven to 350 degrees F (middle rack).
• To make crust: mix together all ingredients.
• Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
• Bake for 12 minutes: cool completely.
• For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
• Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
• Remove from heat and add in butter and vanilla.
• Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
• Spoon the filling into the crust and cover lighty with plastic wrap.
• Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
• Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CHOCOLATE AND GRAHAM CRACKER PIE (4 WW PTS)

Steps:

• Prepare pie crust by combining graham cracker crumbs, sugar and butter with a fork until almost like a crumbly dough.
• Press firmly in bottom and sides of a 9 inch pie pan.
• Bake at 350°F for 8-10 minutes.
• Cool.
• When pie crust is completely cooled, prepare pudding mix by mixing pudding mix and milk with whisk until it thickens.
• Stir in half of Cool Whip.
• Spread in pie plate.
• Cover with remaining Cool Whip.
• Refrigerate for about an hour or until thickens enough to slice.