Chocolate Graham Crust Food

CHOCOLATE PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

CHOCOLATE GRAHAM CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crumble graham crackers in a food processor with sugar and cinnamon.
• Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
• Roll dough out into a crust and place into a pie plate.
• Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.

CHOCOLATE-MARSHMALLOW PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.
• Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.
• Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

CHOCOLATE GRAHAM CRACKER CRUST RECIPE - (3.8/5)

Steps:

• Place all ingredients in a bowl, and mix until combined. Press the mixture into one regular sized pie tin (or about six miniature pie tins, as shown here). Chill while preparing the filling.

PEANUT BUTTER PIE WITH CHOCOLATE GRAHAM CRUST

Steps:

• Butter or spray with cooking spray the pie dish or baking pan. You can use little tarts pans to make smaller, individual servings. Put the crumbs and cinnamon, chocolate chips or nuts, if using, in a bowl and mix together. Add 5 tablespoons melted butter and stir mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered baking pan. Using your fingers, press the crumbs evenly over the bottom and sides of pan. Check to see that the crust isn't too thick where the sides and the edges of the pan meet. Freeze for 30 minutes. Beat the peanut butter, cream cheese, 1 cup powdered sugar and butter with hand mixer until soft. In a separate bowl, beat together the 1/3 cup powdered sugar, vanilla and heavy cream until smooth and stiff. Combine both mixtures together and pour into frozen graham cracker crust. Freeze overnight.

COCOA GRAHAM CRACKER CRUST

Steps:

• Mix together and press into 9-inch pie plate.
• Freeze until ready to use.

GRAHAM CRACKER-OATMEAL CRUST

Steps:

• Preheat oven to 350°.
• Process crackers in food processor until finely ground.
• You can also place crackers in plastic bag and grind down using rolling pin.
• Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may also be wrapped tightly in plastic and frozen up to one month.