vickey's classic chocolate cream pie

Name: Vickey's Classic Chocolate Cream Pie
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: ## MAKES 1 9" DEEP DISH PIE; 2 1/2 ounce(s) hershey's or baker's unsweetened chocolate baking squares; 1 1/2 cup(s) evaporated milk; 1 1/2 cup(s) whole milk; 1 1/3 cup(s) sugar; 3 tablespoon(s) all-purpose flour; 3 tablespoon(s) cornstarch; 1/2 teaspoon(s) salt; 3 large egg yolks; 2 tablespoon(s) butter, unsalted; 1 1/2 teaspoon(s) pure vanilla extract; ## 1 BAKED 9" DEEP DISH PASTRY SHELL; COOLED; ## SWEETENED HOMEMADE WHIPPED TOPPING

(1 RATING)

106 Pinches 1 Photo

Vickey Milligan

Smithville, TN

Updated on Dec 8, 2012

This Pie Is is fail proof, my 11 and 12 year old Granddaughter's could make these. But thier arms would tire out. You have to have some stirring power to make these, but they are well worth it. When I make them I have to make some for the Festivties and then, I have to make extra's for my 3 childern to take home with them, so they won't fight over who's going to get to take the leftovers home...LOL

Rate

My Chocolate Pies made with my Mom's old sunbeam mixer that I inheirted from my mom's Estate.

prep time 15 Min

cook time 30 Min

method ---

yield 8 or 10 Servings

Ingredients

MAKES 1 9" DEEP DISH PIE
2 1/2 ounces hershey's or baker's unsweetened chocolate baking squares
1 1/2 cups evaporated milk
1 1/2 cups whole milk
1 1/3 cups sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
3 large egg yolks
2 tablespoons butter, unsalted
1 1/2 teaspoons pure vanilla extract
1 BAKED 9" DEEP DISH PASTRY SHELL; COOLED
SWEETENED HOMEMADE WHIPPED TOPPING

How To Make vickey's classic chocolate cream pie

Step 1

PREPARE PASTRY SHELL ACCORDING TO THE PACKAGE; LET COOL. COMBINE 1 CUP OF EVAPORATED MILK, 1 CUP OF WHOLE MILK, AND UNSWEETENED CHOCOLATE SQUARES CHOPPED INTO PIECES IN MEDIUM SAUCEPAN; COOK OVER MEDIUM HEAT,STIRRING CONSTANTLY, JUST UNTIL MIXTURE BOILS. REMOVE FROM HEAT. STIR TOGETHER SUGAR, FLOUR,CORNSTARCH AND SALT IN MEDIUM BOWL.BLEND REMAINING 1/2 CUP OF EVAPORATED MILK, AND 1/2 CUP WHOLE MILK INTO EGG YOLKS MIX WELL; STIR EGG MIXTURE INTO SUGAR MIXTURE MIX WELL. GRADUALLY ADD EGG AND SUGAR MIXTURE TO CHOCOLATE MIXTURE, STIRRING VERY FAST. RETURN TO MEDIUM HEAT; COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY WITH WIRE WHISK, UNTIL MIXTURE BOILS, BOIL AND STIR FOR 1 MINUTE, REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA. POUR INTO PREPARED AND COOLED PASTRY SHELL; PRESS PLASTIC WARP DIRECTLY ONTO SURFACE OF WARM PIE. COOL COMPLETELY, THEN REFRIGERATE UNTIL WELL CHILLED. REMOVE PLASTIC WRAP AND TOP WITH HOMEMADE WHIPPED TOPPING, IF DESIRED. SERVES 8 TO 10
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