If you love chocolate and you love pie, then today is the recipe for you, I’m making a chocolate cherry pie and I’m giving it a little twist by making it in a graham cracker crust, you’re not going to want to miss it.
Today, I’m showing you one of my favorite pie recipes. I know I say that all the time, but it really is. I love it. It’s a chocolate chess pie. And you can make a chocolate chess pie with a normal all-butter pie crust. But today I’m making it with a graham cracker crust. So that crunchy graham cracker crust with the creamy soft chocolate chess pie filling as I have. And you’re going to love this, I promise. Now let’s get in the kitchen.
- 7 tablespoons unsalted butter melted
- 1 ½ cups graham cracker crumbs
- 14 cup granulated sugar
- 8 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 4 ounces semisweet baking chocolate chopped
- 1 cup granulated sugar
- Chocolate Whipped Cream for garnish
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large egg white
- 1 cup Reese’s Peanut Butter Cups chopped, optional
Let’s start off our pie with our graham cracker crust. Stir together one and a half cups of graham cracker crumbs with one and a quarter cups of granulated sugar and seven tablespoons of melted butter. I like to stir it together with a fork because I find that it gets less clumpy that way. So stir to get together until all of the crumbs are moistened and then pour it into a nine-inch pipe plate. Now, this pie holds a lot.
It gets very full. So you want to use at minimum a nine-inch. You could also use a 10-inch plate for this, or you could use a deep dish, either one. But don’t go any smaller than a nine-inch press the crust into the bottom and up the sides of the pan. And then you’re going to bake it at three-fifty for about eight minutes while we’re making the filling. Now, a chess pie is kind of a combination between a brownie and a custard, but it’s baked it’s kind of hard to describe. But the center is like a gooey brownie and it’s fantastic. So you’re going to love it. So let’s make our filling. It’s super simple. One bowl really easy with a whisk. First, we’re going to chop four ounces of semisweet baking chocolate and then add that to a large bowl with one stick or half of a cup of unsalted butter. Now, go ahead and melt that in the microwave in 30-second increments, stirring between each one until it’s nice and melted and smooth. Then I’m going to switch to a whisk and I’m going to add in one cup of granulated sugar, one tablespoon of All-Purpose flour, one teaspoon of an extract, and a quarter of a teaspoon of salt. Whisk that until it’s nice and smooth. It’s going to be thick, like it’s going to be thick and rich, like a brownie batter.
Then you’re going to whisk in three large eggs plus one large egg white whiskers in one at a time until the mixture is nice and smooth. Once you have your chocolate mixture, all this together, go ahead and pour it into the partially cooked crust. Now, I’m going to bake this on a cookie sheet just because the pie is so full, it shouldn’t spillover. But just in case, always bake it on a coffee sheet. You’re going to bake it until the top is puffed and it looks cracked on around the edges. It’s going to take about 30 to 40 minutes for that to happen. Once you notice that it’s puffed and cracked, take it out and let it cool and then chill it before you try and fix it. And once it’s nice and cooled, you have your pie. The chocolate smell is it’s so good. This is going to be fantastic. Let’s cut a slice. Look at how gooey that slices. Oh, it’s fantastic. My friends, it’s delicious that chocolate is nice and fudgy and it’s paired with that graham cracker crust, it’s nice and crunchy, the great combination of flavors and textures. I know you’re going to love it. I’m going to go put the rest of this pie in the freezer because that’s what I do with everything.