Frozen Chocolate Pie

This pie is best if kept frozen in your freezer, and with a dollop of whip cream on top.
Pie Filling Ingredients:

  •          4 tablespoons of cocoa powder
  •          3/4 cups of sugar
  •          5 tablespoons of flour
  •          1/4 teaspoon of salt
  •          1 1/2 cups of milk
  •          1/2 teaspoon of vanilla
  •          2 egg yolks, beaten slightly
  •          1 tablespoon of butter

Graham Cracker Pie Crust Ingredients:

  •          1 1/2 cups crushed graham crackers
  •          1/4 cup of sugar
  •          1/3 cup butter, melted


Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk in a large bowl. Transfer to a large saucepan and cook on medium until it bubbles and thickens (about ten minutes). Remove from heat and stir in your vanilla and butter.

Mix the crushed graham crackers, sugar and melted butter in another bowl. Press mixture the bottom and up the sides of an ungreased 9-inch pie plate. You can either refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Once everything is cooled, pour the chocolate custard into the baked pie shell and place in the freezer in an air-tight container. Or if you like it a little more pudding-like, you can keep in the fridge. Both ways will last up to a week, but I don’t think the pie will last that long. Top your pie with whipped cream, cool whip, or even ice cream.