For the crust:
- 9 (142 grams) full size graham crackers
- 1/4 teaspoon fine salt
- 5 tablespoons (71 grams) unsalted butter, melted
For the filling:
- 1 tablespoon (1 envelope) unflavored gelatin
- 1/3 cup boiling water
- 2/3 cup (133 grams) sugar
- 1/3 cup (28 grams) unsweetened cocoa powder
- 1/4 cup (35 grams) cornstarch
- 1/8 teaspoon salt
- 3 cups milk (whole milk or 2% work best)
- 4 ounces (113 grams) bittersweet chocolate, chopped
- 2 teaspoons vanilla extract
For the whipped cream:
- 1 cup chilled heavy cream
- 1 tablespoon powdered sugar
- Cocoa powder or chocolate shavings, for garnish
- Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
Make the crust:
- In the bowl of a food processor, pulse the crackers and salt until finely ground. Pour in the butter and pulse until evenly moistened. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
Make the filling:
- In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
- In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for at least 4 hours in the refrigerator.
Make the whipped cream:
- Beat the cream and sugar in a medium deep bowl until soft peaks form. Spread over pie. Garnish with cocoa or chocolate shavings.
- The pie can be covered and stored in the fridge for up to 1 day.
Adapted from Ellie Krieger