My mom always made this for special occasions growing up and it’s always been a favorite. It’s the perfect amount of chocolatey and creamy in my opinion and it’s just so good.
For the crust:
1. Preheat Oven to 350°F.
2. Put Teddy Grahams in a food processor or blender and mix until small crumbs.
3. Add melted butter and pulse until all blended.
4. Scrape mixture into a 9” pie pan and form on sides and bottom, pushing together firmly.
5. Bake until slightly browned and fragrant, about 15 minutes.
6. Allow to cool to room temperature.
For the filling:
1. Whisk sugar, cornstarch, unsweetened cocoa and salt in a medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Cook over medium heat, stirring frequently at first, then constantly, as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat, stir in good-quality chopped chocolate, vanilla extract and butter.
2. Put plastic wrap directly over the filling surface to prevent a skin from forming; cool until warm, 30-40 minutes. Pour warm filling into the pie shell and, once again, place a sheet of plastic wrap directly over the filling surface. Refrigerate pie until completely chilled, at least 3 hours. Whipped cream instructions are noted to be in the comments.
