My husband and I moved into our home almost 25 years ago. He insisted on putting on a pool, but I disagreed. I was worried about the safety of our young children. Hubby got his way and soon our yard became a construction site, then a beautiful new pool.
The pool was a great decision, and the kids loved every minute of swimming and playing games. Best part is that we didn’t have to worry about the kids… it was the dogs who were the problem “children.” We have always had three dogs, most of which had a healthy instinct for self preservation. Our English Bulldog, Mazel, was not one of them. When we first got her, my husband had this premonition about her safety, so when we opened the pool, we both stayed outside to watch her.
She went running around the pool, and just as my husband said “don’t jump!”, she leaped headlong into the disgustingly dirty water. And down she went–swimming was no option for this large-headed dog. My husband jumped into the murky water, fully clothed, along with his watch, wallet, and glasses. Mazel was successfully rescued, as well as his wallet, but his glasses and watch were in there until a week or so later when the water cleared. Mazel never went near the pool again.
Even still, I have never regretted putting in the pool. It makes a great hangout spot for gatherings of friends and family, and I think this would make a wonderful dessert to bring to a poolside party. The graham crackers are the perfect crust for this decadent, chocolate wonder. It has the consistency of a pudding with a deep, rich chocolately flavor. It is then topped off with delicious home-made whipped cream. Every bite is more delightful than the last. You may have to make two of them because everyone is going to want a second helping.
This recipe is courtesy of the Fearless Baker and will serve eight people who will jump with joy right into the pool!
Ingredients for Chocolate Cream Pie:
For the Crust:
9 Graham Crackers
4 tablespoons (1/2 stick) unsalted butter, melted
For the Chocolate Cream:
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 cups whole milk
6 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
2 tablespoons unsalted butter, softened
For the Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Make the Crust:
Preheat oven to 350 degrees F.
Pulse the graham crackers in the food processor until finely ground.
Transfer to a bowl and stir in the melted butter.
With your fingers, spread the crumbs evenly onto the bottom and up the sides of the pie pan.
You can use the bottom of a glass to firmly and evenly press the crumbs onto the bottom.
Or use a spoon to press the crumbs onto the side of the pan.
Bake the crust for 10 minutes.
Let cool to room temperature.
Make the Chocolate Cream:
In a medium bowl, whisk the egg yolks with the sugar until smooth.
Whisk in the cornstarch.
Warm the milk in a medium saucepan over medium heat until hot but not boiling.
Gradually whisk the hot milk into the egg yolk mixture.
Pour the liquid back into the saucepan.
Over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, and scraping the bottom of the so it doesn’t stick.
Cook until the custard has a mayo-like consistency, about 5 minutes.
You’ll know the custard is done when it has thickened, it bubbles once or twice, and as you stir you can see the bottom of the pan.
Remove from the heat and whisk in the chocolate and softened butter until smooth.
If you find that there are some lumps from the eggs, strain the custard through a medium-fine sieve.
With a rubber spatula, spread the chocolate cream into the crust.
Place saran wrap directly on the top of the cream so it doesn’t form a skin.
Refrigerate until cold, about 3 hours (overnight is fine too).
Make the Whipped Cream:
Using a whisk or handheld mixer, whip the cream, sugar, and vanilla until it forms soft peaks.
Spread over the top of the chocolate cream, leaving the crust exposed.
Refrigerate until ready to serve. You can make the pie a day ahead, just put the whipped cream on the same day as you are going to serve it.
It’s that simple!
Mitzie
