Chocolate Raspberry Pie with Graham Cracker Crust

How are you feeling today? 

Happy? Sad? Playful? Confused? Energetic? Hungry? 

It's true.

Pies are great desserts. I still love cake but pies allow for flexibility  You can mix and match textures and flavors and (usually) it all works out. If you like graham cracker crusts then you are in for a treat.

Chocolate Raspberry Pie with Graham Cracker Crust

Crust Ingredients

1½ cups graham cracker crumbs
½ cup sugar
½ tsp cinnamon
½ tsp salt
6 tbsp unsalted butter, melted

Filling Ingredients

½ cup sugar
¼ cup cornstarch
4 large egg yolks
2½ cups milk
2 tbsp unsalted butter
1 tbsp vanilla
4 oz. bittersweet chocolate, chopped

Topping
whipped cream
raspberries

Directions

Making the crust, preheat oven to 350 degrees. 

In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Add the butter and pulse until the crumbs are moistened. Empty and press crumbs into a 9 inch pie pan. Bake for 12 minutes until the crust is set and lightly browned. Let cool completely.

For the filling, in a medium size saucepan over medium heat, combine the sugar, cornstarch, egg yolks, and ½ cup of the milk. Whisk together until smooth. Add in the remaining milk and continue whisking as you cook. The custard will thicken as it cooks, you want your custard to be very thick, cooking for about 5 minutes.

Remove from the stove and whisk in the butter and vanilla. Stir in the chocolate until it is melted and fully incorporated.

Spread the custard into the pie crust, smooth the top, cover with wax paper and refrigerate. It’s best the pie chills for a few hours before serving.

Once the pie is set, top with fresh raspberries and whipped cream. 

Putting my guest to work. 

Sarah is doing a great job demonstrating how one can successfully stir in the chocolate, 

drink wine, and carry on a conversation all at once. Well done!