Sunday, March 20, 2022

Chocolate Cream Pie

Pie anyone?  I love pie. As a matter of fact I would call myself a fine connoisseur of pie…. connoisseur of course meaning:  an expert judge in matters of taste.  How did I decide to give myself that title?  Well let’s just say, one has to eat a whole lotta pie to crown herself a pie connoisseur.   

This is my Mom’s old recipe for her Chocolate Cream Pie.  I added a little secret ingredient that makes it far the creamiest and most decadent pie ever.  If you want a creamy pie, you add cream.

Chocolate Cream Pie

1 ready-made pie crust, baked and cooled
1-1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
 2 cups Half and Half (half whole milk and half heavy cream)
4 whole egg yolks
6-1/2 oz semi-sweet chocolate, finely chopped (or chocolate chips)
2 teaspoons vanilla extract
2 tablespoons butter

Preheat oven to 350 degrees.  Prick the entire bottom of the crust with a fork. Bake as directed on package.

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. When mixture begins to bubble and is the consistency of pudding, remove from heat immediately.

Add the chopped chocolate, vanilla, and butter, and stir until everything is smooth and well combined. Pour the pudding into the baked, cooled pie crust and place in the fridge to chill for 3 hours uncovered.  Cut into slices and serve with whipped cream!

For the whipped topping:

1 cup heavy whipping cream

2 Tablespoons powdered sugar , or granulated sugar

  1 1/2 teaspoons vanilla extract

Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes. 

Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes. 

Spread whipped cream over pie and top with chocolate curls or shavings.


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