Whether you want to surprise your lover with a decadent dessert or celebrate being your own damn Valentine, this divine confection will do the trick. It’s Iowa City pie maestro Emily Magnuson’s secret weapon—a buttery graham cracker crust filled with rich chocolate custard and topped with whipped cream. But this treat is no quick fix; making something so heavenly takes time and patience, just like love.
TO MAKE THE CRUST INGREDIENTS
9 graham crackers, ﬁnely crushed
6 Tbsp. brown sugar
6 Tbsp. butter, plus extra for greasing
Preheat oven to 350 degrees. Grease a standard 9" pie plate with butter. Mix crushed graham crackers and brown sugar in a medium bowl. Melt butter and add to the cracker mix. Press cracker mix into the pie plate and bake for 13 minutes.
TO MAKE THE CUSTARD INGREDIENTS
1½ cups sugar
2 Tbsp. plus 2 tsp. cornstarch 2 Tbsp. ﬂour
¼ tsp. salt
4 egg yolks
2 cups whole milk
4 ounces unsweetened chocolate 1 Tbsp. butter
1 tsp. vanilla extract
In a saucepan, mix sugar, cornstarch, flour, and salt. In a bowl, mix egg yolks and milk. Whisk the egg mixture into the saucepan. Turn heat to medium and continue to whisk for 15 to 20 minutes. Keep stirring! It seems like the mixture will never come together, but right when you hit 15 minutes, the magic happens. Once the mixture comes to a full boil and has thickened, remove pan from heat and stir in the chocolate, butter, and vanilla. Pour custard into the graham cracker crust and refrigerate. Let it cool completely.
TO MAKE THE TOPPING INGREDIENTS
1½ cups heavy whipping cream 2 Tbsp. sugar
2 tsp. vanilla extract
½ cup mini chocolate chips
While the custard is cooling, mix whipping cream, sugar, and vanilla until light and fluffy. Pipe onto custard however you like. Sprinkle chocolate chips on top and enjoy!
Recipe by Emily Magnuson
Photographed by Vanessa Rees
This originally appeared in the February/March print edition of BUST Magazine. Subscribe today!
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