Chocolate Icebox Pie

This classic pie is updated by using a homemade graham cracker.  The chocolate custard is cooked on the stove top, assembled, and chilled before topping with sweetened whipped cream.  The chocolate filling is much thicker than it looks in my photo.  It's the perfect combo of half chocolate, half whipped cream.  You might want to make two since it will go quick!  Recipe adapted from Southern Living 2005 on myrecipes.

Graham Cracker Crust:

1 1/2 cups finely crushed honey graham crackers
7 T unsalted butter, melted
2 T sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.  Spray a 9-inch pie dish with non-stick cooking spray.  In a small bowl, stir together all crust ingredients.  Pour into pie dish and use a metal measuring cup or flat bottomed glass to firmly press into the bottom and up the sides.  Bake for 10-12 minutes, or until light golden brown.  Cool competely before filling.

Chocolate Pie Filling: 

2/3 cup milk
3/4 cup semisweet chocolate chips
1/4 cup cold water
2 T corn starch
1 (14 oz) can sweetened condensed milk
3 large eggs
2 tsp vanilla extract
3 T unsalted butter
1 cup heavy cream
1/3 cup powdered sugar

In a medium sauce pan over medium heat, heat milk just until it bubbles around the edges (do not boil).  Remove from heat and stir in the semisweet chocolate chips.  Cool slightly.

In a bowl, whisk together the cold water and corn starch.  Add the sweetened condensed milk, eggs, and vanilla and whisk until combined.  Add to the chocolate mixture and whisk over medium heat.  Bring to a low boil, whisking constantly, for 1 minute.  Remove from heat and whisk in butter. 

Pour mixture into graham cracker crust and let cool slightly.  Cover with plastic wrap and refrigerate for at least 8 hours.

When ready to serve, whip the heavy cream until foamy.  Add the powdered sugar and whip until soft peaks form.  Spread or pipe onto chocolate filling.  Decorate with sprinkles, chopped chocolate bar, or chocolate shavings.  Enjoy!

Store leftovers covered in refrigerator.