Skip to main content

Chocolate Cream Pie


We gave up traveling for Thanksgiving the year I was pregnant with Jake, Tim prefers Stovetop stuffing, jarred gravy and canned cranberry sauce, so basically I can go all out for desserts.    I let them each pick (Tiramisu for Tim and pumpkin pie for Jake, reviews to follow) and I wanted chocolate pie.   

Mom's chocolate pie consisted of cook n serve pudding poured into a graham crust and then served with cool whip.     Carol mentioned she was making a chocolate pie, and told me that it was super easy to put together and that I'd never go back to pudding pie again.   She is absolutely right  :)    


The flavor and consistency of this pie is wonderful, and though I made it in a graham crust this time, I would love it even more in a blind baked pastry crust.    As an homage to my mom, I did not put the plastic wrap on the surface, I actually like the "skin" that forms on the top   LOL   

I had some kahlua sweetened whipped cream left over from the tiramisu that I used on mine, but Jake's got Reddi whip. Thank you Carol!   


Chocolate Cream Pie


Yield: 8
Author:

ingredients:

  • 1 (9") baked pie shell (or graham cracker crust)
  • 1 1/2 c. sugar
  • 1/3 c. cornstarch
  • 1/2 tsp. salt
  • 3 c. milk
  • 4 egg yolks, slightly beaten
  • 2 (1 oz. each) squares unsweetened chocolate, chopped
  • 1 Tbsp. plus 1 tsp. vanilla extract
  • Sweetened whipped cream

instructions:

  1. In a saucepan, blend sugar, cornstarch and salt. Stir milk into egg yolks; slowly stir milk mixture into dry ingredients. Add chocolate. Cook, stirring constantly, over medium heat until mixture thickens and boils and chocolate melts (I start with a whisk, then end stirring with a wooden spoon). Boil and stir for 1 minute. Remove from heat; stir in vanilla.
  2. Immediately pour into baked pie shell; press a piece of plastic wrap directly onto hot filling to prevent a skin from forming over the pudding. Chill pie thoroughly before serving. Just before serving, remove plastic wrap from filling; cover pie with sweetened whipped cream.
Source: Betty Crocker's Pie and Pastry cookbook
Created using The Recipes Generator



Comments

  1. We love chocolate cream pie in this household. Can't wait to try your version.

    ReplyDelete
  2. It's been a long time since I've made chocolate pie, looks great!

    ReplyDelete
  3. Chocolate cream pie would be a total hit here!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick