• Chocolate cream pie with a saltine cracker crust. Jeff Wheeler

Published: 11/5/2018 4:44:43 PM


In this pie, bittersweet chocolate is stirred into a warm custard until melted. The salty cracker crust is the ideal pairing, but a graham cracker crust will do fine.

32 saltine crackers

3 tablespoons plus ¾ c. sugar, divided

5 tablespoons butter, melted

2 tablespoons cornstarch

Pinch of salt

1½ cups milk

2 egg yolks

4 ounces bittersweet chocolate, chopped in quarter-inch pieces

1 teaspoon vanilla

1 tablespoon butter

Preheat oven to 350 degrees. Place crackers in a sealable bag and crush with a rolling pin into crumbs that resemble sand, leaving some larger crumbs for texture. Pour into an 8-inch pie plate. Mix in 3 tablespoons sugar, then pour melted butter over all. With a fork, slowly blend the crumbs and butter until mixture is uniformly moistened. Press mixture firmly across bottom and sides of pan. Pressing with a measuring cup helps pack the crust for a smooth surface. Bake for 15 minutes. Prepare the filling: In a saucepan, whisk together ¾ cup sugar, cornstarch and salt. In a small bowl, whisk together milk and yolks and add to dry ingredients. Over medium heat, stirring constantly, cook until bubbles appear around the edge. Cook for 20 more seconds as it begins to thicken. Remove from heat and add the chocolate, stirring until it's melted. Stir in vanilla and butter. Pour filling into warm pie crust. Cool completely on wire rack, then carefully cover with plastic wrap and chill several hours or overnight.

(Recipe from the Star Tribune, Minneapolis)

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