Chocolate Crust

Chocolate Custard Pie

I baked this Chocolate Custard Pie for a BBQ over a friend’s house this past weekend, and the tart was gone in a jiff! The crust is based on a layer of chocolate graham crust, with a silky interior baked custard, and a shiny glaze on top. Kids loved it and wanted to take photos with the tart! Adults alike…

This pie really is a celebration of summer, kids, friends, and chocolate—all of my favorite things! Here is to another great recipe!

Serves 8 to 10

For the Crust:

1 cup chocolate graham crumbs (about nine 5X2” crackers, I used Nabisco brand)

2 tablespoons sugar

4 tablespoons unsalted butter, melted and cooled


For the Filling:

1 ½ cups heavy cream

9 oz (255g) semi sweet chocolate, chopped finely

2 large eggs

1 teaspoon vanilla extract

Pinch salt

For the Glaze:

2 tablespoons heavy cream

1 oz (30g) semi sweet chocolate

1 tablespoon warm water


Equipment: 9-inch pie pan

  • Prepare the Crust: Pre-heat the oven to 350˚F.
  • In the bowl of a food processor, combine the graham crumbs and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist.


  • Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan).


  •  Bake the crust for 10 to 12 minutes then transfer the pan to a wire rack to cool completely.


  • Prepare the Filling: In a medium saucepan, bring cream to a boil over medium heat. Pour over chopped chocolate in a bowl and let it stand for 2 minutes, allowing the heat of the cream to melt the chocolate (make sure the chocolate is chopped really finely to facilitate melting process). Using a rubber spatula, gently stir, starting from the center and slowly incorporating the whole mixture. Congratulations! You have just made a ganache! Let it cool for 10 minutes.
  • Whisk together the eggs, vanilla, and small pinch of salt and stir into ganache, mix well. Pour into cooled crust. Bake until filling is just set, about 20 minutes (center will continue to set as the tart cools). Cool completely for at least 1 hour, preferably overnight. You can prepare the tart up to this point up to 5 days ahead of time and keep wrapped in the fridge.
  • Prepare the Glaze: Bring tart to room temperature at least 1 hour before glazing. Bring cream to boil and remove from the heat. Pour over chopped chocolate and make a ganache again (now this time, because it’s such a small amount of cream, you may want to chop the chocolate even finer). This in out with warm water and pour over the tart, tilting and rotating, making sure glaze reaches all around the pie. Let it sit for another hour before serving.





Leave a Reply

Your email address will not be published. Required fields are marked *