Classic Chocolate Cream Pie
This is the old-fashioned, from-scratch method which I have avoided over the past several years in favor of quick, easy, and time-saving newer recipes. But NOTHING takes the place of the original recipe! Hope you enjoy!
Featured Pinch Tips Video
- sections (½ oz each) hershey's unsweetened chocolate baking bar, broken into pieces
- 3 c
- whole milk, divided
- 1 1/3 c
- 3 Tbsp
- all purpose flour
- 3 Tbsp
- 1/2 tsp
- egg yolks
- 2 Tbsp
- 1 1/2 tsp
- vanilla extract
- baked pie crust (9-inch) or crumb crust
- sweetened whipped cream (optional)
1Combine chocolate and 2 cups milk in medium saucepan. Cook over medium heat, stirring constantly, just until mixture boils. Remove from heat and set aside.
2Stir together sugar, flour, cornstarch and salt in medium bowl. Whisk remaining 1 cup milk into egg yolks in separate bowl; stir egg mixture into sugar mixture. Gradually add to the chocolate mixture. Cook over medium heat, whisking constantly, until mixture boils; boil and stir for 1 minute. Remove from heat; stir in butter and vanilla.
3Pour into prepared crust and press plastic wrap directly onto surface. Cool, then refrigerate until well chilled. Top with whipped cream, if desired.
Using the 3 egg whites left from getting your egg yolks, make a meringue topping.
1~ Whip egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually whip in 1/4 cup sugar until stiff peaks form and mixture glistens.
2~ Spread on top of cooled pie, forming swirls and peaks. Bake in preheated 400° oven about 7 minutes until meringue is lightly browned.