mile high chocolate cream pie

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By Sena Wilson
from Lake Jackson, TX

When it comes to pies, chocolate cream pie is usually the first choice on the menu. My kids almost always request this pie when home visiting. It is simple to prepare. I have also included a pie crust recipe but you can use a Pillsbury purchased pie crust. The meringue piles high (use my recipe for Marshmellow Creme Meringue listed on JAP) on this one! The filling is prepared on the stove top and then a short baking time for meringue. Enjoy!

serves 6 - 8
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For mile high chocolate cream pie

  • 1 c
    sugar
  • 2 c
    milk or lactose free milk
  • dash
    salt
  • 4 Tbsp
    butter
  • 4 Tbsp
    all-purpose flour
  • 2
    egg yolks
  • 1 tsp
    vanilla
  • 3 Tbsp
    cocoa powder
  • 1/2 oz
    german chocolate sweet baking bar
  • 1
    9 in. baked pie crust
  • PIE CRUST
  • 2 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 c
    crisco shortening
  • 7 Tbsp
    ice cold water
  • 1 tsp
    white vinegar
  • MERINGUE - SEE MARSHMALLOW CREME MERINGUE

How To Make mile high chocolate cream pie

  • 1
    Pie Crust: Sift flour and salt together. Cut in shortening with a pastry blender until crumbly. Add vinegar to the cold water and stir; mix with flour. Wrap dough in plastic and chill for 20 minutes. Divide dough in half (freeze one for later). Then roll out other half of dough on floured pastry cloth and fit into pie plate. Bake at 350 degrees for 10 - 12 minutes before adding filling. (Recipe makes 2 flaky pie crusts.)
  • 2
    Mix flour, cocoa powder, and sugar in your sauce pan. Then add milk, salt, butter; slightly whip egg yolks until incorporated together and add to other ingredients in pan. Cook over medium heat, stirring constantly with a whip tool. When the mixture starts to thicken add German chocolate and stir until melted; bring filling to a bubbly boil, remove from heat; add vanilla. Pour into cooled pie shell.
  • 3
    Prepare Marshmarshmallow Creme Meringue. Start spreading over pie filling at the outer edge, filling in any gaps between meringue and crust. Gradually build up the meringue in the middle to form a high peak. Bake meringue at 350 degrees until golden brown on top (cover edges of crust with foil or pie rim if necessary to prevent crust from burning on edge). Cool pie before refrigerating.
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