"Mockolate" (chocolate graham cracker) Crust
with this easy recipe!
TO WATCH NOW:
Pie Crust Ingredients:
10 chocolate graham cracker sheets
1 1/2 cups crushed chocolate cookie crumbs (like Oreos, with the filling scraped out)
1/3 cup granulate sugar
6 tablespoons butter, melted
Pie Crust Directions:
Place chocolate grahams into a food processor and process until you have a fine, grainy texture (or place into a gallon-size Ziploc bag and smash with a rolling pin or can of vegetables). Pour into a medium-size bowl. Whisk in the sugar. Add in the melted butter and stir until all of the crumbs have been coated and can be packed down with a spoon or spatula (watch the above video to see how this should look).
Pour into a pie plate or pan and begin pressing down with a spoon or spatula (the flat bottom of a measuring cup works best). Press along the walls of the pan as well. Set into fridge to chill and so the butter will firm up and hold it all together.
Pie Filling Ingredients:
1 (28 oz) can 100% pumpkin puree
1 (14 oz) can sweetened condensed milk
5 tablespoons melted butter
the juice from half of a lemon
2 whole eggs
3 1/2 tablespoons light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
whipped cream or a tub of Cool Whip
1/4 of a milk chocolate bar, shaved with a vegetable peeler
Pie Filling Directions:
Pour the pumpkin puree, sweetened condensed milk, melted butter and lemon juice into a large bowl. Mix well and give the melted butter time to cool a bit before adding the eggs (so you don't end up with scrambled eggs).
Now, add in the eggs, brown sugar, vanilla, cinnamon and nutmeg. Mix well until it is a uniform color (no streaks). Pour into your chilled pie crust and spread evenly.
Place into a preheated oven and bake at 350 degrees (F) for 55-65 minutes (being careful not to let it burn). Let cool on counter for 2 hours.
Top with whipped cream and chocolate shavings.