How To Make a Chocolate Cream Pie with Microwave Magic
Whip up this chocolate cream pie with a filling made in the microwave, then nestled into a graham cracker pie crust. Top with whipped cream and more chocolate.
3tablespoons(3tablespoons)cocoa - (I prefer Dutch-process Cocoa)
½teaspoon(½teaspoon)instant espresso - optional
3(54g)egg yolks
4tablespoons(56g)butter
1teaspoon(1teaspoon)vanilla extract - use Mexican vanilla if you have it
2ounces(56g)semi-sweet chocolate bar, coarsely chopped - (coarsely chopped)
Graham Cracker Crust
20(156g)graham cracker squares - or 1½ cups of graham cracker crumbs
5tablespoons(70g)melted butter
¼cup(50g)granulated sugar
⅛teaspoon(⅛teaspoon)cinnamon - optional
Topping
1cup(227g)whipping cream
2tablespoons(2tablespoons)powdered sugar
1teaspoon(1teaspoon)vanilla extract
Instructions
Filling:
Place 2 cups milk, 4 tablespoons unbleached all-purpose flour, 3/4 cup granulated sugar, 1/8 teaspoon table or sea salt, 3 tablespoons cocoa, 1/2 teaspoon instant espresso, and 3 egg yolks in a blender (or food processor) in the order given and pulse until completely mixed with no lumps.
Pour into a 2-quart Pyrex batter bowl and microwave on HIGH for 6-8 minutes, whisking after two minutes and thereafter, every 30-45 seconds until thickened.
Whisk in 4 tablespoons butter, 1 teaspoon vanilla extract, and 2 ounces semi-sweet chocolate bar, coarsely chopped.
Pour the warm filling into an 8 or 9-inch graham cracker or pre-baked pastry crust. Cover top with plastic wrap pressing it to the surface of the filling to prevent a skin from forming. Chill for several hours or until the cream filling is firm.
Top with sweetened whipped cream.
Graham Cracker Crust:
Use a blender, food processor, or a plastic bag and rolling pin to crush the 20 graham cracker squares. Combine crumbs with 5 tablespoons melted butter, 1/4 cup granulated sugar, and 1/8 teaspoon cinnamon. Press into an 8 or 9-inch pie plate.
Bake at 350˚F (180˚C) for 10 minutes or until light brown.
Sweetened Whipped Cream:
Whip 1 cup whipping cream until soft peaks begin to form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract and continue beating until stiff peaks form. Pipe or spoon the whipped cream over the top of the chilled pie.