chocolate cream pie

How To Make chocolate cream pie

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card