MIcrowave Chocolate Cream Pie

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.

8 sevings

Prep Time 12

Cook Time 20

Total Time 32

Ingredients

2 cups (488 g) milk
4 tablespoons (30 g) unbleached all-purpose flour
¾ cup (150 g) granulated sugar
⅛ teaspoon (⅛ teaspoon) table or sea salt
3 tablespoons (3 tablespoons) cocoa - (I prefer Dutch-process Cocoa)
½ teaspoon (½ teaspoon) instant espresso - optional
3 (54 g) egg yolks
4 tablespoons (56 g) butter
1 teaspoon (1 teaspoon) vanilla extract - use Mexican vanilla if you have it
2 ounces (56 g) semi-sweet chocolate bar, coarsely chopped - (coarsely chopped)

Graham Cracker Crust

20 (156 g) graham cracker squares - or 1½ cups of graham cracker crumbs
5 tablespoons (70 g) melted butter
¼ cup (50 g) granulated sugar
⅛ teaspoon (⅛ teaspoon) cinnamon - optional

Topping

1 cup (227 g) whipping cream
2 tablespoons (2 tablespoons) powdered sugar
1 teaspoon (1 teaspoon) 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.

Notes

Storing Instructions: Because it has eggs and milk, store this pie in the refrigerator. Putting whipped cream on top of the pie will eventually cause the cream to lose air and deflate, usually by the next day.

Nutritional Information