Brown Velvet Creamy Chocolate Pie Chocolate Graham Crackers

Brown Velvet Pie

It's The Brown Velvet Pie! A creamy, boozy, chocolate pie based off the cream cocktail, The Brown Velvet.

Course Dessert
Cuisine American
Keyword Boozy Pie, Cordial Pie, Cream Pie, Pie Recipe
Resting Time 2 hours
Total Time 25 minutes
Servings 6 Slices
Author Matt Cetta


  • For the Pie
  • 6 Ounces Chocolate Graham Crackers
  • Cup Melted Unsalted Butter
  • 1 Envelope Unflavored Knox Gelatin
  • Cup Sugar Divided
  • 1 Teaspoon Salt
  • 3 Eggs Separated
  • ¼ Cup Triple Sec
  • ¼ Cup Creme De Cacao
  • 1 Cup Heavy Cream

For The Topping

  • 1 Cup Heavy Cream
  • 1 Tablespoon Creme de Cacao
  • 1 Tablespoon Triple Sec
  • 1 Tablespoon Powdered Sugar
  • Cinnamon


For The Pie

  1. Preheat oven to 350°F. Break chocolate Graham Crackers into a food processor and blitz until you have crumbs. Slowly drizzle butter into food processor while pulsing, making sure butter is fully incorporated. Pour crumbs into a 9 inch pie pan, pressing firmly into pan to form a crust. Place pie pan in the middle rack of the oven and bake for 10 minutes.

  2. While the crust is baking, pour 1/2 cup cold water in a medium saucepan. Add 1/3 cup sugar, salt, and egg yolks. Stir to blend. Heat over low heat and stir until the gelatin dissolves and the mixture thickens (about 2 minutes). DO NOT BOIL. Remove from heat.

  3. Stir the triple sec and creme de cacao into the mixture. Chill until it starts to mound slightly when nudged with a spoon (about 15 minutes).
  4. Using a whisk attachment on your stand mixer, beat the egg whites on medium high speed (6 on a Kitchen Aid) until stiff (about 3 minutes. Add the remaining 1/3 cup sugar and beat until peaks are firm (about 1 minute more). Fold the meringue into the mixture in the pot.
  5. Whip the cream in the stand mixer with the whisk attachment on medium high until about doubled in volume. Fold into the mixture in the pot.
  6. Turn mixture into the pie crust and chill until mixture firms (at least 2 hours and up to overnight).

For The Topping

  1. Add cream, triple sec, creme de cacao, and powdered sugar to a stand mixer with the whisk attached. Beat on medium high (6 on a Kitchen Aid) and whip until doubled in volume (about 3 minutes).
  2. Pour mixture onto the pie and spread with a silicone spatula until covered.

  3. Dust with freshly ground cinnamon.