Evaporated Milk Chocolate Cream Pie
This recipe is adapted from Pet Milk. The filling is smooth and creamy and has a very full chocolate flavor thanks to the half cup of cocoa powder.
Servings 8
Ingredients
- 1 9 inch pie crust, deep dish baked
- 1 ¼ cups granulated sugar (250 grams)
- ½ cup unsweetened cocoa powder, best quality** (60 grams)
- ⅓ cup cornstarch (40 grams)
- ¼ teaspoon salt
- 2 cans evaporated milk, Pet (12 oz each/3 cups total)
- 4 tablespoons room temperature butter, cut into chunks (56 grams)
- 1 teaspoon vanilla extract
Instructions
- Mix the sugar, cocoa powder, cornstarch and salt in a medium to large (I use a 3 ½ quart) saucepan off heat.
- Gradually whisk in evaporated milk until blended. Try to blend it as evenly as possible to avoid lumps.
- Set the pan over medium heat and stir constantly until mixture comes to a boil. After mixture starts to boil, set timer for 1 minute and continue stirring until timer goes off.
- Remove from heat. Add butter and vanilla, stirring until butter is melted. Pour into prepared crust. Cover with plastic wrap or buttered parchment to prevent skin from forming. Let the pie cool at room temperature for about an hour, then transfer to the refrigerator.
- Chill 4 hours or until ready to eat.
- Uncover pie. Spread whipped topping on top of pie.
Notes
Sift after measuring to avoid lumps.
