Chocolate Cream Pie
Indulge in this rich and easy chocolate pie, a must-have for Thanksgiving! Loved by my family, especially my sons Kevin and Dwain. A treasured recipe from my sister-in-law Sherry's 1996 church cookbook.
Steps for Chocolate Cream Pie
Here's a step-by-step instructions for making Chocolate Cream Pie:
- Mix water and cornstarch and cocoa until smooth.
- Sir in Eagle Brand milk and egg yolks.
- Cook until thick in saucepan or microwave.
- Stir in 2 tablespoons butter.
- Add vanilla.
- Cool slightly (stirring occasionally).
- Pour into baked pie shell.
- For meringue: Preheat oven to 400°.
- Top with meringue and brown.
- Or may top with whipped cream after chilling pie.
Why you'll love Chocolate Cream Pie
- Decadent Flavor: Chocolate Cream Pie offers a rich and indulgent chocolate flavor that satisfies dessert cravings. The combination of creamy chocolate filling and a buttery crust creates a delightful taste experience that chocolate lovers can't resist.
- Versatile Serving Options: This dessert can be served in various ways, whether chilled, at room temperature, or topped with whipped cream and chocolate shavings. Its versatility makes it suitable for different occasions, from casual family dinners to elegant gatherings.
- Easy to Customize: Chocolate Cream Pie can be easily customized to suit different preferences. You can experiment with various crusts, such as graham cracker or Oreo, and add flavors like mint or espresso to the filling, making it a fun and creative dessert to prepare.
What to Serve With This
Chocolate Cream Pie
Ingredients
- 1 2⁄3 cups water
- 3 tablespoons cornstarch
- 5 tablespoons cocoa
- 1 (14 ounce) can eagle brand sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 (9 inch) baked pastry shells
Instructions
-
Mix water and cornstarch and cocoa until smooth.
-
Sir in Eagle Brand milk and egg yolks.
-
Cook until thick in saucepan or microwave.
-
Stir in 2 tablespoons butter.
-
Add vanilla.
-
Cool slightly (stirring occasionally).
-
Pour into baked pie shell.
-
For meringue: Preheat oven to 400°.
-
Top with meringue and brown.
-
Or may top with whipped cream after chilling pie.
Notes
- Ensure that the chocolate filling is cooked to the right consistency; it should be thick enough to hold its shape when poured into the crust, which typically requires careful attention to the heat and whisking to prevent lumps and burning.
- Allow the pie to cool completely and set in the refrigerator for several hours before serving; this will enhance the flavor and texture, ensuring that the whipped cream topping holds its shape and the pie slices cleanly.
