Chocolate Pie with Graham Cracker Crust

I love Chocolate Pie, and I’m pretty sure I inherited it from my precious Granny. My Granny had several rough patches over the past few years, and took a bad fall this past summer.

I was able to take my kids and visit with her while she was in a rehab hospital. She was struggling to eat, but the ONE thing we could count on her eating at every meal, was a slice of Chocolate Pie with Graham Cracker Crust.

She passed not long after our visit, so I will forever cherish each moment I was able to spend with her, our daily phone calls, and many other fantastic memories. Food isn’t always sentimental, but I will always think of my beloved Granny when enjoying a slice of Chocolate Pie in her honor. I hope you’ll enjoy the recipe too 🙂

Preheat oven to 350 degrees.

Pyrex Glass Bakeware Pie Plate 9

Prepare the graham cracker pie crust in a 9-inch baking dish. Add graham cracker crumbs, melted butter and sugar. Mix the ingredients together well and then press down on the bottom and sides of the pan.

Honey Maid Graham Cracker Crumbs, 13.5 Ounce

Bake for 10 minutes and then remove from oven and set aside.

In a medium-sized saucepan, sprinkle gelatin over 1 cup of the milk and allow it to sit for a2-3 minutes.

In a separate bowl, stir the cocoa and sugar together.

Add to the saucepan and stir to incorporate.

Cook over low heat while stirring constantly until mixture boils.

Remove the pan from heat and add in the butter, stirring until melted.

Blend in the remaining milk and vanilla.

Cool in the refrigerator to thicken, stirring occasionally, until mixture begins to set.

Beat whipping cream until thick and then carefully fold into the chocolate.

Pour the mixture into the graham cracker crust and refrigerate for 4 hours before serving.

Chocolate Pie with Graham Cracker Crust

Ingredients

Crust

1 ½ cups graham cracker crumbs
2 tablespoons sugar
¼ cup unsalted butter melted

Filling

1 2/3 cup milk divided
1 envelope unflavored gelatin
2/3 cup granulated sugar
1/3 cup cocoa powder
2 tablespoons unsalted butter
¾ teaspoons vanilla extract
½ cup chilled heavy whipping cream

Instructions

Preheat oven to 350 degrees.
Prepare the graham cracker pie crust in a 9-inch baking dish. Add graham cracker crumbs, melted butter and sugar. Mix the ingredients together well and then press down on the bottom and sides of the pan.
Bake for 10 minutes and then remove from oven and set aside.
In a medium-sized saucepan, sprinkle gelatin over 1 cup of the milk and allow it to sit for a2-3 minutes.
In a separate bowl, stir the cocoa and sugar together. Add to the saucepan and stir to incorporate.
Cook over low heat while stirring constantly until mixture boils. Remove the pan from heat and add in the butter, stirring until melted.
Blend in the remaining milk and vanilla.
Cool in the refrigerator to thicken, stirring occasionally, until mixture begins to set.
Beat whipping cream until thick and then carefully fold into the chocolate.
1Pour the mixture into the graham cracker crust and refrigerate for 4 hours before serving.