Deep-Dish Chocolate Cream Pie

Preparation

1. Step 1

   To make the pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using).

   Step 2

   Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours.

   Step 3

   To make the graham cracker disks, preheat the oven to 350°F.

   Step 4

   Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat. Remove from the heat and keep warm. Discard the vanilla bean before using.

   Step 5

   Combine the graham cracker crumbs and sugar in a medium bowl, add the melted butter, and stir until combined. Pat the mixture evenly and firmly into an 18 x 12-inch rimmed baking sheet. Bake until light golden brown and set, about 10 minutes. Let cool completely on a wire rack.

   Step 6

   Using a 3-inch cookie cutter or a very sharp paring knife, carefully cut out 8 disks.

   Step 7

   To make the whipped cream, combine the cream, sugar, rum, if using, and vanilla seeds in a large bowl and whip, using a handheld mixer or a balloon whisk, until soft peaks form.

   Step 8

   Divide the pudding among 8 shallow bowls and spread some of the whipped cream evenly over the pudding. Top each with a graham cracker disk.