Paula Jean's Extreme Chocolate Pie

Paula Todora


Paula Jean is me, and this pie is my chocolate extreme pie that you won't ever regret making....really

★★★★★ 1 vote
15 Min
25 Min
Stove Top


1/3 c
melted butter
1 1/2 c
graham cracker crumbs
1/4 c
2 1/2 c
half & half
1/3 c
sugar, divided
2 Tbsp
egg yolks, room temperature
6 Tbsp
cold butter, cut into cubes
6 oz
semisweet chocolate chips
1 oz
unsweetened baking chocolate, finely chopped
1 tsp
vanilla extract
1/2 c
heavy whipping cream
3 Tbsp
1/2 tsp
vanilla extract


1Crust: Combine melted butter, graham cracker crumbs and 1/4 c. sugar in a bowl. Mix and press into a 9-inch pie pan and bake at 375 for 8-10 minutes. Set aside to cool while making filling.
2Filling: Simmer the half & Half, salt & 3 T. sugar over medium high heat, stirring. Whisk the egg yolks in a bowl until thickened; add the cornstarch and the remaining sugar and continue whisking about a minute.
3Drizzle 1/4 c. of the cream mixture into the yolk mixture to temper the eggs. Add another 1/4 c. and continue to stir. Return the yolk mixture to the saucepan with the cream mixture, whisking, until thick. Bubble will begin to appear and pop on the surface-then stir and cook a few seconds longer.
Remove from heat and whisk in butter, chocolates and vanilla.
4Pour into crust and chill overnight before serving with whipped cream (recipe follows)
5Whip the cream with a mixer, add the sugar and vanilla and whip until soft peaks form.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: French