One of my favorite things about the holidays, besides of course spending it with my wonderful family, is all of the delicious foods! Growing up, we always spent Easter at my Aunt Karen and Uncle Al’s. On top of the egg hunt and the homemade rolls (ohhhh, the homemade rolls!!) was this pie. No matter how full, trust me, there was always room for a big slice of THIS pie. And let me tell you, nothing has changed about that!
These days, I spend most my holidays far away from the family I love, but certain foods always have a way of bringing me home. This is one of them, and I made it for the first time this Easter. I was pouring through dessert recipes when I realized I had this one, it had been so long since my Aunt gave it to me I forgot I had it! I made a homemade graham cracker crust, and I am sooooo glad I did; it was the BEST graham cracker crust I have ever had, and soo soooo worth the few minutes of extra time! Scaled as is the crust make a very thick layer, just the way I like it, for a thinner crust follow the original measurement (but, that would just be crazy). This pie is simple to make, but looks and tastes like you worked on it all day; it’s okay if you let everyone think you labored to make it though, I won’t tell 😉 enjoy!
Graham Cracker Crust German Chocolate Cream Pie (Print Me)
Graham Cracker Crust:
2 cups ground graham crackers (about a sleeve and a half)
1/3 cup granulated sugar
7 Tbsp butter, melted
1/2 tsp cinnamon
4 oz German Sweet Chocolate
1/2 cup milk
3 oz cream cheese, room temperature
2 Tbsp granulated sugar
2- 8 oz cartons whipped topping
To make the crust, preheat oven to 375º. Mix the ground graham crackers, sugar, butter and cinnamon until well blended. Press the crumbs into the bottom and sides of a 9 inch pie pan, then bake for about 7 minutes. Allow crust to cool completely before filling (throw in refrigerator or freezer to speed this process up).
For the filling, warm the milk and chocolate in a saucepan over low heat until the chocolate is melted, stirring until smooth. Remove from heat and allow to cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth, then stir in the chocolate. Gently fold in 8 oz of the whipped topping, then spoon it into the prepared crust. Refrigerate to allow the pie to set up, then top with remaining 8 oz of whipped topping, garnish with shaved chocolate if desired. Refrigerate until ready to serve.
Source: My Lovely Aunt Karen, crust from All Recipes