Chocolate Cream Pie- from Mel's but changed a bit

 

Chocolate Cream Pie Recipe with graham cracker crust, or use a regular crust if you prefer, which I do.

CRUST:

•  1 1/2 cups graham cracker crumbs (7 ounces, about 13 rectangle graham crackers)
•  1 tablespoon brown sugar
•  6 tablespoons butter, melted (add a pinch of salt to the mixture if using unsalted butter)

PUDDING LAYER:

•  3 tablespoons cocoa powder (about .75 ounces)
•  3/4 cup brown sugar (about 5.5 ounces)
•  1/3 cup cornstarch (1.75 ounces)
•  1/4 teaspoon salt
•  3 cups milk (see note)
•  6 oz chopped chocolate ( I use 4oz Lindt or Ghiradelli milk chocolate bar and add some chopped dark Dove chocolates- maybe 6)
•  1 teaspoon vanilla extract
•  3 ounces cream cheese, softened

WHIPPED CREAM TOPPING:

•  1 1/2 cups heavy whipping cream
•  1/4 cup (1 ounce) powdered sugar
• 
  
• 1. For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until evenly mixed. Press the mixture in the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes. Remove and let cool completely. Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).
• 2. For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt. Add the milk and whisk to combine. Stir in the chocolate.
• 3. Bring the mixture to a simmer over medium heat, stirring constantly. Continue to whisk as the mixture comes to a boil and large bubbles break across the surface and the mixture has thickened.
• 4. Remove from the heat and stir in the vanilla extract and the cream cheese in bits. Pour the pudding into the cooked crust. Refrigerate until chilled and set up (3-4 hours). It can last for 1-2 days if needed.
• 5. For the whipped cream layer, whip the 1 1/2 cups heavy whipping cream and 1/4 cup powdered sugar together until soft peaks form. Gently spread the whipped cream over the top of the pie and garnish with chocolate curls, sprinkled toffee bits, a dusting of cocoa powder - or whatever your heart desires. Serve chilled.