Our oven is still out of commission. We’ve replaced a sensor, a broil element and had the control board examined by control board specialists, but it’s still taking an unacceptable amount of time to preheat. The new theory is that the bake element is broken, so I have to wait until Friday to have that replaced. Maybe this info will come in handy if any of you start experiencing these issues with your double oven. Until then, here’s another oven-free recipe. It’s a chocolate cream pie with a no-bake graham cracker crust.
Up until now I’ve always baked my graham crusts for about 8 minutes, but in this case the crust is completely uncooked. It tastes a little different in that the graham crackers don’t have that toasty flavor, but it’s still good and holds together well. We also enjoyed this pie’s filling, which happens to be made with Eagle Brand (among other things). With all the chocolate pies I’ve posted you’d think I would have tried a condensed milk based filling, but somehow I missed this recipe and I’m glad I finally gave it a go. It makes a stiff, pretty, pie with lots of chocolate flavor. Speaking of which, all the chocolate flavor comes from cocoa powder, so this is a recipe where you want to use a really good brand.
- 24 cinnamon grahams (squares)
- 3 tablespoons granulated sugar
- 6 tablespoons very soft butter
- 1/3 cup unsweetened cocoa powder
- 1/4 scant cup cornstarch
- 1 2/3 cup cold water
- 1 (14 ounce) can Eagle Brand sweetened condensed milk
- 3 large egg yolks, beaten
- 2 tablespoons butter at room temperature
- 1 1/2 teaspoons good vanilla extract
- Sweetened Whipped cream for piping or topping (see note for how to make)
- Garnish: Shaved chocolate -- optional
- To make the crust, grind the graham crackers in a food processor or just crush them with a rolling pin. You should get about 1 2/3 cups crumbs. Pour into a mixing bowl and stir in the sugar. Add the softened butter and mix until mixture comes together when pinched. Press into a 9 inch deep dish glass pie dish. Keep chilled until ready to use.
- To make the filling, combine the cocoa powder and cornstarch in a large (3 quart) saucepan that is not yet set over heat. Add the water and whisk until smooth. Whisk in the Eagle Brand and egg yolks until smooth. Put the saucepan on the stove and turn heat to medium. Cook, whisking constantly, until mixture thickens (it should take about 5 minutes). When thick and bubbling, continue whisking for another 30 or 40 seconds, then remove from the heat and whisk in the butter. When butter is melted, whisk in vanilla.
- Set a piece of wax paper over the surface and let cool for about 5 to 8 minutes (you don't want the super hot filling to melt the butter in the crust) before pouring into the pie shell crust. Chill the pie for several hours. Pipe sweetened whipped cream around the edges or if you prefer, spread it all over the top.