This legendary Southern dessert is a show-stopping masterpiece of layers. It features a buttery graham cracker crust, a rich and fudgy flourless chocolate cake, a velvety homemade chocolate pudding, and a cloud of freshly whipped cream. It's the ultimate chocolate lover's dream.
⏰ Prep Time: 1 hour
⏰ Cook Time: 35 minutes
⏰ Chilling Time: 4+ hours
🍽️ Servings: 10-12
🧂 INGREDIENTS
For the Graham Cracker Crust:
16 full sheets graham crackers (about 2¼ cups crumbs)
½ cup (1 stick / 113g) unsalted butter, melted
3 tablespoons granulated sugar
For the Flourless Chocolate Cake Layer:
6 ounces bittersweet chocolate, finely chopped
¼ cup (½ stick / 57g) unsalted butter
¼ cup water
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
1 tablespoon vanilla extract
6 large eggs, separated
1 cup (200g) granulated sugar, divided
For the Chocolate Pudding Layer:
1 cup (200g) granulated sugar
3 tablespoons cornstarch
¼ cup unsweetened cocoa powder
½ teaspoon salt
1¼ cups milk (2% or whole)
1¼ cups heavy cream
4 large egg yolks
2 tablespoons unsalted butter
4 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1½ cups heavy cream, chilled
3 tablespoons granulated sugar
Unsweetened cocoa powder, for dusting
👩🍳 INSTRUCTIONS
1. Make the Graham Cracker Crust:
Preheat oven to 350°F (175°C).
Crush the graham crackers into fine crumbs. Combine thoroughly with the melted butter and sugar.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
Bake for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Flourless Chocolate Cake Layer:
In a heatproof bowl set over a pot of simmering water (double boiler), melt the 6 oz of chocolate and ¼ cup butter, stirring until smooth. Remove from heat.
Whisk in the water, 1 tbsp cocoa powder, salt, and vanilla extract.
In a separate bowl, whisk the 6 egg yolks with ½ cup of the sugar until pale and thickened. Fold this yolk mixture into the chocolate mixture.
In a clean, dry bowl, beat the 6 egg whites with an electric mixer until soft peaks form. Gradually add the remaining ½ cup of sugar and beat until stiff, glossy peaks form.
Gently fold the egg whites into the chocolate batter in three additions until no white streaks remain.
Pour the batter over the cooled crust and bake for 25-30 minutes, or until the top is set. Let it cool completely on a wire rack.
3. Cook the Chocolate Pudding Layer:
In a medium saucepan, whisk together the sugar, cornstarch, ¼ cup cocoa powder, and salt.
Gradually whisk in the milk, heavy cream, and egg yolks until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
Remove from heat and immediately whisk in the butter, 4 oz of chopped chocolate, and vanilla extract until completely smooth.
Pour the warm pudding over the completely cooled cake layer and spread evenly.
Refrigerate the pie for at least 4 hours, or until the pudding is firmly set.
4. Finish with Whipped Cream:
Just before serving, place the chilled heavy cream and 3 tbsp of sugar in a cold bowl. Whip with an electric mixer until soft peaks form.
Spread the whipped cream over the chilled pudding layer.
Dust generously with cocoa powder through a fine-mesh sieve.
Slice, serve, and enjoy!
💡 Pro-Tips:
Chilled Bowl for Whipping Cream: For the best volume, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.
Separating Eggs: Ensure no yolk gets into the whites for the cake layer, as fat can prevent them from whipping properly.
Make-Ahead: This pie is perfect for making a day ahead. Assemble completely (through the pudding layer) and refrigerate. Add the whipped cream topping and cocoa dusting just before serving for the best texture.
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