Chocolate Graham Cracker Pie when the Heat gets Hot

“Well, there’s no sense in nonsense when the heat gets hot.” Favorite line from Safety Not Guaranteed, a marginal film that I loved but most everyone else did not. This line comes to mind here on the porch, where summer feels just about ready to settle in for a heavy, thick bear hug. I love the heat and humidity. I imagine myself a thickening sauce. The more I sweat, the richer my flavor. Nothing better than a cool pie on a hot summer day.

Izzy requires q15-30 minute PRN ice cubes to tolerate porch sitting. I have a dinner party tonight with the lady interns in my program, and I have the best quick dessert to share. Thanks once again to Equal Exchange for all of the chocolate, which made this pie with its thickened chocolate sauce possible.

 

Chocolate Graham Cracker Pie

Adapted from Penzeys Spices and sponsored by Equal Exchange

1 9-inch pie shell (see below)

3/4 cup sugar

1/2 cup flour

1/2 tsp. salt

1/4 cup cocoa powder

2 egg yolks

1 1/2 cups coconut milk

1 cup nonfat milk

1 tsp. pure vanilla

1 tsp. melted butter

 

Crust:

1/4 cup sugar

1 cup graham cracker crumbs (about one standard package)

1 tsp. cocoa powder

1/3 cup butter, melted

For Crust:

Combine all of the ingredients right in the pie plate. Press firmly along the bottom and up the sides of the pan. Chill while making the filling.

Sift together (this is important so there are no little cocoa flecks) the sugar, flour, salt and cocoa. Set aside. In a second large bowl, whisk the egg yolks. Gradually add the milk and whisk well. Gradually add the dry ingredients and whisk until smooth. Pour the mixture into a heavy saucepan. Heat over medium-high heat and stir or whisk constantly until the mixture begins to boil, which should take 5-7 minutes. Reduce the heat to medium and stir until thickened, probably another 5 minutes. Make sure you are stirring the mixture all the way to the bottom (a flexible spatula works great for this), as that thickens first. Once it is good and thick, remove from heat and stir in the butter and vanilla. Pour into the pie shell and set aside to cool for at least 2 hours. Graham cracker crust pies can be refrigerated, but if you used a regular crust it can get soggy in the fridge.

Thanks again Equal Exchange! You have got a fabulous product that I can’t get enough of!