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Thanks to Joe Harris for sharing this chocolate cream pie recipe.

See Also

Chocolate Pie with Cream Cheese Layer

Cocoa Cream Pie with Whipped Cream

Chocolate Pecan Pie

Ingredients

• 1-9 inch prepared graham cracker pie shell
• 1 cup of sugar
• 2 tablespoons of cornstarch
• 2 tablespoons of all-purpose flour
• 1/4 teaspoon of salt
• 3 cups of milk
• 3 egg yolks, slightly beaten
• 4-1oz. squares Baker’s unsweetened chocolate
• 2 tablespoons of unsalted butter
• 2 teaspoons of vanilla
• Topping
• 2 cups of heavy whipping cream
• 1/2 cups of sugar
• 1/2 teaspoon of Hershey’s cocoa

• Prep Time: 20 minutes
• Cook Time: 14 minutes

• Total Time: 34 minutes
• Yield: 8 Servings

Preparation

Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly. Remove from heat and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from heat and stir in the chocolate squares, butter, and the vanilla.

Stir until smooth and all the chocolate is melted.

Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.

For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form.

Spread onto cooled pie.

Sprinkle with 1/2 teaspoon of Hershey’s cocoa over topping and serve.

Shared on our forum by Joe Harris

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