Chocolate Cream Pie

Russ Myers

By
@Beegee1947

One bite of Silky Smooth Chocolate Cream Pie and you'll be in dessert heaven. Honestly. This is one of the best cream pie recipes you'll ever come across. It has such a wonderfully deep chocolate flavor that's complemented by a hint of vanilla.

The filling is really dense and rich, unlike a lot of light and airy cream pie recipes, yet smooth and creamy.


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Comments:

Serves:

One 9 inch pie

Prep:

20 Min

Method:

Stove Top

Ingredients

1 c
sugar
1/4 c
cornstarch
3 c
milk
4 large
eggs
1 Tbsp
butter
1 1/2 tsp
vanilla
3 oz
chocolate, unsweetened, chopped up
1
graham cracker pie crust

Directions Step-By-Step

1
In a medium saucepan, combine sugar and cornstarch or flour.

Gradually stir in milk and unsweetened chocolate.
2
Cook and stir mixture over medium-high heat until mixture is thickened and bubbly.

Reduce heat; cook and stir for 2 minutes more.

Remove from heat.
3
Separate egg yolks from whites; dispose of egg whites or save them to make a meringue.

Beat egg yolks lightly with a fork.

Gradually stir about 1 cup of the hot filling into yolks.
4
Return all to saucepan; bring to a gentle boil.

Cook and stir for 2 minutes more.

Remove from heat.
5
Stir in butter and vanilla.
6
Pour the hot filling into the baked pastry shell.

If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue.

Then return pie to refrigerator.
7
Chill pie in the refrigerator for at least 12 hours.

If you didn't make a meringue, top with Cool Whip or whipped cream before serving.
8
Notes:

After you separate the yolks from the egg whites in step 2, feel free to use the egg whites to make an egg white meringue topping instead of topping the pie with Cool Whip or whipped cream.

If using chocolate morsels, pulse the morsels through a food processor for a couple minutes, before using.

About this Recipe

Course/Dish: Pies, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy