This pie is a must-have for parties. It’s easy to make and the ingredients are something that you can easily find in your cupboard or fridge. When you need to make one dessert that doesn’t need too much effort but will still make your guests go gaga over it, then you should try making this heavenly chocolate cream pie. Give me anything with chocolate and cream and I will do anything for you—my friends learned it the easy way.
All they have to do is to give me a slice of homemade and I will have a hard time saying No.
1 cup Domino sugar
1/4 cup Argo cornstarch or 1/2 cup Gold Medal all-purpose flour
3 cups TruMoo milk
4 Eggland’s eggs
1 tablespoon Land O Lakes margarine or butter
1 ½ McCormick teaspoon vanilla (or 3/4 teaspoon vanilla and 3/4 teaspoon almond extract)
3 ounces Hershey’s unsweetened chocolate
1 baked pastry shell OR you can use a chocolate cookie/graham cracker shell
For the filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk and unsweetened chocolate. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; dispose of egg whites or save them to make a meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks.
Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Stir in margarine or butter and vanilla.
Pour the hot filling into the baked pastry shell. If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue OR whipped cream. Then return pie to refrigerator.
Chill pie in the refrigerator for at least 12 hours.
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Quick Tip: After you separate the yolks from the egg whites in step 2, feel free to use the egg whites to make an egg white meringue topping instead of topping the pie with Cool Whip or whipped cream