Chocolate Cream Pie

Crust: 4 graham crackers 2 1/2 T melted butter pinch cinnamon 2 t sugar Filling: 1/4 c sugar 3 T cocoa powder 2 1/2 T corn starch 1 L egg yolk 1 1/2 c milk  1 t vanilla 1 T butter Whipped Cream: 4 T heavy cream 2 T powdered sugar 1/4 t vanilla

Pulse graham crackers, melted butter, cinnamon, and sugar in a food processor. Press mixture into a pie tin. using bottom of a glass to pack crumbs firmly. Press crust up the edges of pie tin.

Bake on a cookie sheet at 350F for 10 min. Let cool while you make the chocolate filling.

Sift sugar, cocoa powder, and corn starch into a bowl. Add 1/2 cup milk and whisk until mix is smooth and free of lumps. Slowly add rest of the milk whisking constantly. Finally, whisk in egg yolk.

Pour mixture into a pan and bring to a simmer over medium heat. Stiring constantly with a wooden spoon, being sure to scrape the corners of the pan with the spoon. 

Once the mixture starts to thicken and simmer, turn the heat to low and continue cooking for 1 min. Mixture should be silky and slightly thickened—it will firm up in the crust later.

Remove pan from heat and add butter. Stir to melt, then stir in vanilla.

Pour pudding into the crust. Press plastic wrap against the surface of the pudding and chill in fridge for at least 4 hours or overnight.

When ready to serve, whip the heavy cream, sugar, and vanilla together until a thick whipped cream forms. Spread evenly on top of pie. Slice and serve.