No-Fail Chocolate Graham Cracker Crust Pie Recipe You Need to Try

No-Fail Chocolate Graham Cracker Crust Pie Recipe You Need to Try
No-Fail Chocolate Graham Cracker Crust Pie Recipe You Need to Try

Okay, here’s a blog post about making a graham cracker crust chocolate pie, written in the style you requested:

So, I’ve been craving some chocolate pie lately, the kind with that crunchy, sweet graham cracker crust. I decided to just go for it and make one myself. I looked up some recipes, but they all seemed either too complicated or not quite what I was looking for. So, I kinda just winged it, and it turned out pretty good!

Getting Started

First, I grabbed some graham crackers. You can use any brand, I’m not picky. I tossed a bunch of them into my food processor and pulsed them until they were, like, fine crumbs. You could also put them in a ziplock bag and crush them with a rolling pin, but I was feeling lazy.

No-Fail Chocolate Graham Cracker Crust Pie Recipe You Need to Try

Mixing it up

Then, I melted some butter in the microwave. I poured the melted butter into the food processor with the crumbs and added some sugar. I didn’t measure, just eyeballed it. You want it sweet, but not too sweet, you know? I pulsed everything together until it was all combined and kinda looked like wet sand.

Making the crust

I dumped the mixture into a pie pan. I used a regular 9-inch one. Then, I pressed the crumbs down really hard, all along the bottom and up the sides. This is important so the crust doesn’t fall apart later. It’s kind of a workout, but my wife does it. I just used the bottom of a measuring cup to really compact it, but you could use a spoon or your fingers, I guess.

Baking Time

I popped the pie crust into the oven, which I had preheated to 350 degrees Fahrenheit. I only baked it for about 10 minutes, just until it was lightly browned. Then I took it out and let it cool down completely.

Chocolate Filling

While the crust was cooling, I made the chocolate filling. I just melted some chocolate chips with some heavy cream on the stove. You could also do this in the microwave, but I like doing it on the stove so I can keep an eye on it. Once it was all melted and smooth, I stirred in some vanilla extract. Again, I just eyeballed it.

Putting it all together

Once the crust was completely cool, I poured the chocolate filling into it. I smoothed it out with a spatula, then stuck the whole pie in the fridge for a few hours to let the filling set.

The result

  • The crust was perfectly crunchy and sweet.
  • The chocolate filling was rich and smooth.
  • It was a match made in heaven!

Honestly, it was way easier than I thought it would be. And it tasted amazing! I’ll definitely be making this again. Next time, maybe I’ll try adding some peanut butter to the filling or some fruit.

I think I made it great. Try it yourself!

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