Blog Recipes

Chocolate Cream Pie

Whenever I think “Chocolate Cream Pie”, there’s an echo that goes off in my head: “Chocolate Cream Pie, Chocolate DREAM Pie”. Truly, that’s how I feel about this nothing other than delicious dessert. It’s a dream.

Apparently, I’m not the only one who feels this way as several people in our family have requested this pie in place of traditional birthday cake.

We find other excuses for serving up this pie too. Like when some of the family go on a hunting trip, those of us remaining at home console ourselves with luscious slices of chocolate cream pie several nights in a row. (Having a pie last for more than one night doesn’t happen very often in a family of ten.)

This decadent recipe comes from my sister, Carol. As happens with sisters, we have shared many things over the years including a room, squabbles, the chicken pox and thankfully, her recipe for chocolate cream pie.

This recipe is easy to make. You can use a pastry crust or a chocolate crumb crust.

Once cooled, I like to top the entire pie with slightly sweetened whipped cream and a few chocolate shavings. Or you can add a dollop of whipped cream as you serve each slice.

Make this recipe and you’ll have a chocolate dream come true!

Pie Filling:

  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 ¾ cups milk
  • 3 large egg yolks, beaten
  • 3 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla

Crust:

  • 1 9″ pre-baked pie shell

Topping:

  • 1 ½ cups whipped cream
  • 2-4 Tablespoons powdered sugar
  • Shaved chocolate

Combine sugar, cornstarch and salt in a saucepan. Gradually whisk in milk until smooth.

Bring to boil over med-high heat, stirring constantly.

Boil for one minute. Remove from heat.

Beat egg yolks in a bowl and gradually stir in up to half of the hot mixture, then return it to the saucepan.

Bring to a boil for one more minute while stirring.

Remove from heat. Whisk in chocolate, butter and vanilla until smooth.

Pour into a pre-baked pie shell, let cool for 15 minutes, cover with waxed paper and refrigerate.

Use an electric mixer to whip cream and powdered sugar. Top chilled pie, garnish with chocolate if desired, and serve.

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