HOORAY & Pie #11- Chocolate Chocolate Cream Pie


Let me just say… you all are INCREDIBLE!  It has been three weeks since I started selling pies for my St. Jude fundraising and as of Friday, I am DONE!  27 pies in less than three weeks and my fundraising is at $536.  Woohoo!  Thank you all for eating pie for such a good cause.  I’m having a blast with all of these.  I’ve done: seven pies for an office party, a birthday pie for a college freshman, a surprise pie for some sweet teachers, gift certificates for a marriage retreat, and LOTS of pies for people that love St. Jude and wanted to support!

The good news is, pies are still for sale!  As long as you all will still eat them, I’ll still make them 🙂 A chunk of my profits will still go towards St. Jude so thank you for supporting this incredible hospital that serves the world in BIG ways.  An updated menu will be posted this week- strawberries are starting to disappear so order your strawberry pie now!  Here’s the menu as it stands:



All of these pies for sale have gotten me a little off track from my original goal… so here is a super easy and SUPER delicious pie for all of you chocolate lovers.  This one will knock you off of your feet!  I have no idea where this recipe came from. I’ve had it for years and have adapted it over time.


Chocolate Chocolate Cream Piechocchoccream

Chocolate Graham Crust:

3/4 sleeve of graham crackers (10 sheets or so)

7 tbsp melted butter

1 tbsp cocoa

3 tbsp sugar

Use your food processor to make the crackers into fine crumbs.  Add in the sugar and cocoa and pulse until combined.  Carefully stir in melted butter.  Press the mixture into a pie pan and bake for 15 minutes on 325.  Allow to cool completely while you head onto to the filling!


Chocolate Cream Filling

1/2 c milk

1 1/2 c mini marshmallows

1 1/2 c semi sweet chocolate chips

1 c heavy cream


1.  Heat milk, marshmallows, and chocolate on the stove until melted and SMOOTH.

2. Refrigerate that mixture for 20-30 minutes or until it mounds slightly when stirred.

3. While that’s chilling, beat cream on high until soft peaks form.

4. CAREFULLY fold the super chocolately mixture into the whipped cream.

5. Pour into your chilled pie shell and refrigerate for at least 8 hours!

You may have a chocolate-induced coma after eating this pie… but it’s so so worth it.