Our kitchen currently looks like a tornado hit. My dad is trying to install a new shelving system into our kitchen closet and we have pots, pans, tupperware, and aprons scattered all over. It’s an absolute mess. To make matters even worse, I decided to clean out my baking cabinets and drawers. I pulled everything out– all purpose flour, cake flour, bread flour, gluten-free free, coconut flour (yes did you know there is such thing as coconut flour? Well I didn’t either until I found the bag my mom put in there)– and those are just flours. I sorted through, did a master cleanse and placed everything in their corresponding containers.

In the midst of all the chaos, I found a new box of still good graham crackers and immediately thought to make Double Chocolate Pudding Pie. This pie is my all time favorite pie. It beats apple pie and even pumpkin pie. What is so good about this pie? Well I am so glad you asked.

This pie is easy to make. It’s as easy as…pie? Sorry, I had to. But besides it being super simple to make, it does not take much time at all, clean up is a snap, it uses a graham cracker crust (my favorite), and has a chocolate filling (another favorite), which, if you do the math, equals my favorite pie.

 

Double Chocolate Pudding Pie

recipe adapted from Ellie Krieger, Food Network

Double Graham Cracker Crust

11 full sheets of graham crackers

1/2 stick unsalted butter, melted

4 Tbsp sugar

Preheat oven to 350. Butter a 9in pie pan.

In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin. Open and pour in sugar and make sure it evenly disperses. Pour in the melted butter and mix so that all is covered. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds. Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup. Bake for 10 min and then let it cool.

Chocolate Pudding Filling

1 pack unflavored gelatin

1/3 c cold water

2/3 c sugar

1/3 c cocoa

1/3 c cornstarch

pinch salt

3 c whole milk

2 oz bittersweet chocolate

1 tsp vanilla

Sprinkle gelatin over cold water in a small bowl and set aside.

In a medium saucepan, mix the sugar, cocoa, cornstarch, and salt. Turn the heat onto medium high and gradually pour in all of the milk. Whisk constantly, never leave or stop whisking. Make sure you whisk the bottom of the pot well as some may remain on the bottom and burn. Whisk constantly until the mixture thickens to a pudding consistency, may take 5-10 min, then remove from heat. Add in chocolate, vanilla, and reserved gelatin. Pour mixture into pie crust and set for at least 3 hours (overnight recommended) before serving. Serve with chocolate sauce and whipped cream.