When searching for a chocolate ice box pie recipe (June 2013 archives), I had asked step-Daughter if she has her Mimi’s recipe. My quest inspired her to do an on-line search for a recipe too, and she recently shared that she’s been making chocolate ice box pie with homemade pudding. Naturally, I added something special so I can call it my own, and this is my updated recipe with the homemade pudding:
Mom’s Graham Cracker Crust
Pulse in food processor:
1 package + 2 graham crackers;
1/2 cup walnuts;
1/2 tsp cinnamon.
Transfer to mixing bowl. Mix in by hand: 1 stick melted butter.
Press graham cracker mixture into pie pan. I use a deep-dish so there’s room to pile in the chocolate.
Bake @ 350* for 12 minutes. Cool completely.
Homemade Chocolate Pudding
In a medium saucepan, whisk together dry ingredients:
1/2 cup Hershey’s cocoa powder;
1+1/8 cups sugar;
1/3 cup cornstarch;
1 tsp salt.
Gradually add: 3 cups whole milk; whisk ’til smooth.
Cook over medium heat; stir constantly; mixture will come to a boil; boil for 1 minute.
Remove from heat and whisk in until well blended:
2 Tbs butter;
1+1/2 tsp quality vanilla;
2 tsp coffee liquor.
Pour chocolate pudding into cooled graham cracker crust; place plastic wrap over pudding; chill to set 4-6 hours.
Fresh Whipped Cream
Whip to thicken: 1 cup heavy whipping cream.
Whip in: 3 Tbs confectioners sugar + 1 tsp quality vanilla.
Whip a little more to thicken; be cautious not to over-beat the cream.
Pile over pie or serve on the side.
Option: Whip in 1/2 tsp cinnamon or sprinkle with cinnamon.