My Mississippi friend introduced me to this recipe! Instant hit!

 

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.