Imagine a buttery graham cracker crust, decadent chocolate pudding, and fluffy marshmallow frosting and you’ll never need to pretend you like camping again.
1 1/2 cups finely ground graham cracker cookies
1/4 cup brown sugar, lightly packed
1 stick melted butter
2 cups whole milk
1/2 cup sugar
1/3 cup cocoa powder
4 teaspoons cornstarch
3 large egg yolks (save the whites for the frosting)
2 teaspoons pure vanilla
1/4 teaspoon fine salt
3 large egg yolks
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F for 7 minutes. Cool.
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into cooled pie crust. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl of an stand mixer. Set the bowl over a saucepan filled with a few inches of simmering water.
Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.
Pipe onto pie immediately.