Chocolate Cream Pie
A basic chocolate cream pie recipe that calls for unsweetened chocolate and milk
Servings 8
Ingredients
- Single or Double crust Classic Crisco Pie Crust
- 1 cup sugar
- ⅓ cup cornstarch -- scant
- ¼ teaspoon salt
- 2 cups whole milk --don't skimp
- 2 large egg yolks slightly beaten
- 2 1 oz. squares unsweetened chocolate, chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Topping:
- 8 oz of heavy whipping cream
- ¼ cup confectioners' sugar
- 1 teaspoon of vanilla
Instructions
- Parbake your pie crust by blind baking as directed on the package or if using scratch, covered with parchment and pie weights at 375 for 20 minutes and uncovered at 350 for 20 minutes or until done.
- Combine sugar, cornstarch and salt in 2 quart saucepan. Whisk in milk gradually. Cook and stir over medium heat until mixture thickens.
- Remove from heat. Blend small amount of hot mixture into egg yolks. Blend back into hot mixture, stirring to combine. Cook and stir over medium heat until mixture boils.
- Boil for 1 minute, stirring constantly. Remove from heat. Add chocolate, butter and vanilla. Stir until chocolate melts. Pour into prepared pie crust. Press plastic wrap onto surface of pie filling to prevent skin from forming. Refrigerate several hours until completely cool or overnight.
- When the pie is chilled, whip the cream and beat in the confectioners' sugar and vanilla. Pipe it around the edges or spread it over the top.
Notes
Recipe adapted from the Crisco collection.
