Pudding Pie for Thanksgiving

CHOCOLATE PUDDING PIE

SERVES 8

Crust

11⁄2 packages honey graham crackers (13 to 14 crackers)
10 tablespoons unsalted butter, melted
5 tablespoons sugar

Filling

2 cups whole milk
2 egg yolks
2⁄3 cup sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1⁄2 teaspoon salt
2 teaspoons pure vanilla extract

Make the Crust

Preheat the oven to 350°F. In a food processor fitted with a metal blade, process the honey graham crackers until they resemble fine crumbs. Add the melted butter and sugar and pulse to combine until the crust just comes together and slightly holds a shape when pinched between two fingers. Using your fingers, firmly press the mixture into a 9-inch pie dish. Bake for 10 minutes. Cool.

Make the Pudding

In a medium bowl, whisk together the milk and yolks. In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in the milk mixture until thoroughly combined, then turn on the heat to medium. Cook, whisking constantly, until the pudding thickens and comes to a boil, about 5 minutes. Continue boiling for 1 more minute, whisking constantly so it stays smooth. Remove the pudding from the heat and add the vanilla extract. Cool for 10 minutes.

Pour the pudding into the prepared crust. Allow the pie to cool, then cover with foil or plastic wrap and chill for at least 6 hours (and up to 24). Serve topped with freshly whipped cream.