Chocolate Cream Pie

Chocolate Cream Pie With Extra Thick Graham Cracker Crust Topped With Dark Chocolate Mini-Chips

It's that time of year again. The 4th of July is just around the corner. I make this every year and it's a fam favorite! I repost it every year, so here it is again.

Ingredients:

Pie Crust:

• 1 Prepared Cooked 9" pie crust for open face pie or a Graham Cracker Pie Crust

 Filling:

• 1 C sugar
• 3 TBS cornstarch
• ¼ tsp salt
• 2 C milk
• 3 slightly beaten egg yolks
• 2 TBS butter
• 1 tsp vanilla
• 2-1oz squares chopped unsweetened chocolate

Topping:

• 1 container of cool whip topping (do not use spray can of whipped cream)
• 1 Chocolate Hershey’s Bar or mini-chocolate chips (dark or milk your preference-I prefer dark)

 

Directions:

• In saucepan (do not use a non-stick), combine sugar, cornstarch, and salt; gradually stir in milk. Cook over medium heat until mixture boils and thickens. Remove from heat.
• Stir in a small amount of the hot mixture into yolks; return to hot mixture; cook two minutes, stirring constantly.
• Add chocolate over low heat until melted. Remove from heat and add butter and vanilla.
• Fast cool method to avoid skinning. Cool mixture by placing hot pan in a cold water bowl with ice, stirring mixture frequently until cooled.
• Cool completely & pour into pie shell; refrigerate.
• After cold all the way through remove from refrigerator &  add topping.
• Use cake decorating tip with pastry bag to apply cool whip topping.
• Add chocolate shavings; shave over the whipped topping with a potato peeler (or use cheese grater for finer shavings). You can use mini-chocolate chips instead of shaved chocolate.

This Pie only last for 2 days in our household!

Other Cream Pie Flavors:

Vanilla:

• Cut sugar to ¾ C do not add any chocolate to it.

Coconut:

• Add 1 cup of flaked coconut to cooled pie filling (cut sugar down to ½ C & add 1 TBS of coconut extract if using coconut method w/out chocolate-w/chocolate keep sugar at ⅔ C).
• You can make this with or without chocolate.
• Top over chocolate shavings with toasted coconut (that has been cooled before topping).

Banana:

• Use the vanilla recipe & 1 TBS banana extract, pipe topping around edges. When served, bananas slices can be placed on open area of each piece and finished with chopped pecans, if preferred (right before serving). This way, pie can be refrigerated for days and still served fresh.

Peanut Butter:

• Add a dollop of peanut butter to vanilla recipe before cooling. Would be best with chocolate graham cracker pie crust or vanilla wafer pie crust.

Serve With: Use a graham Cracker Pie Crust, or Regular Pie Pastry Crust.

Source: Norma Taylor

Notes: My Husband & Father-In-Law's favorite is the coconut cream pie. The girls favorite is the chocolate cream pie. I make the coconut cream pie for BD's & the chocolate cream pie for 4th of July & our anniversary.

    Yields: 1- 9" pies