Buttery and crisp Golden Grahams Cereal crumb crust meets rich chocolate filling in this irresistibly cool and creamy Honey Graham Cereal Chocolate Pie. It’s like your classic graham cracker crust taken up a couple notches with stronger notes of honey and brown sugar. Bittersweet chocolate in the filling balances the sweetness of the crust, and a crown of Whipped Chocolate Topping and crushed squares of cereal add just the right amount of texture to the final bites.
Honey Graham Cereal Chocolate Pie
Makes 1 (9-inch) deep-dish pie
Ingredients
- 16 ounces (454 grams) 60% cacao bittersweet chocolate, finely chopped
- 3 cups (720 grams) heavy whipping cream, divided
- 2 tablespoons (24 grams) granulated sugar, divided
- 4 large egg yolks (74 grams)
- Honey Graham Cereal Piecrust (recipe follows)
- Whipped Chocolate Topping (recipe follows)
- Garnish: crushed honey graham cereal*
Instructions
- In a medium heatproof bowl, place chocolate.
- In a small saucepan, heat 1 cup (240 grams) cream and 1 tablespoon (12 grams) sugar over medium heat, stirring occasionally, until steaming and sugar dissolves. (Do not boil.)
- In a medium bowl, whisk together egg yolks and remaining 1 tablespoon (12 grams) sugar. Slowly pour hot cream mixture into yolk mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat until an instant-read thermometer registers 180°F (82°C). Using a fine-mesh sieve, strain hot cream mixture over chocolate, and let stand for 5 minutes. Whisk until chocolate is melted and mixture is smooth and shiny.
- In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2 cups (480 grams) cream at high speed until soft peaks form. Fold whipped cream into chocolate mixture until combined. Spoon filling into Honey Graham Cereal Piecrust. Refrigerate for 2 hours or up to overnight.
- Spoon Whipped Chocolate Topping into a pastry bag fitted with a 1⁄2-inch French star piping tip (Ateco #869). Pipe around edges of pie. Garnish with cereal, if desired.
Notes
*We used General Mills Golden Grahams Cereal.
Honey Graham Cereal Piecrust
Makes 1 (9-inch) deep-dish crust
Ingredients
- 2½ cups (290 grams) packed, finely ground honey graham cereal
- ¾ cup (170 grams) unsalted butter, melted
- ¼ cup (55 grams) firmly packed dark brown sugar
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, stir together all ingredients. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
- Bake until set and fragrant, 10 to 12 minutes. Let cool completely on a wire rack.
Whipped Chocolate Topping
Makes about 1½ cups
Ingredients
- 2 ounces (57 grams) 60% cacao bittersweet chocolate, finely chopped
- 1 cup (240 grams) heavy whipping cream, divided
- 2 tablespoons (24 grams) granulated sugar
Instructions
- In a small heatproof bowl, place chocolate.
- In a small saucepan, heat ¼ cup (60 grams) cream over medium heat until steaming. (Do not boil.) Pour warm cream over chocolate. Let stand for 5 minutes. Whisk until chocolate is melted and mixture is smooth. Let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, beat remaining ¾ cup (180 grams) cream at medium-high speed until frothy. Add sugar, 1 tablespoon (12 grams) at a time, beating until stiff peaks form. Gently fold in chocolate mixture in three additions. Use immediately.
