Chocolate Cream Pie

Homemade filling in a prepared pie crust and garnished with Cool Whip (or prepared whipped cream) and shaved chocolate or a light dusting of cocoa.
Yummy chocolate cream pie with chocolate shavings on top.
Photo by Diane V.
Yummy chocolate cream pie with chocolate shavings on top.
Chocolate cream pie before the whipped cream.
Photo by Diane V.
Chocolate cream pie before the whipped cream.
Slice of chocolate cream pie.
Photo by Diane V.
Slice of chocolate cream pie.
Chocolate cream pie with graham cracker crust.
Photo by Diane V.
Chocolate cream pie with graham cracker crust.
Yummy chocolate cream pie with chocolate shavings on top.
Chocolate cream pie before the whipped cream.
Slice of chocolate cream pie.
Chocolate cream pie with graham cracker crust.

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (9-inch) pie crust, baked and cooled, or a graham cracker or Oreo crust (frozen crust shown)

  • 3

    egg yolks, beaten

  • 1 1/4

    cups sugar

  • 1/3

    cup all-purpose flour

  • 1/3

    cup cocoa powder

  • 1/4

    teaspoon salt

  • 2

    cups whole milk

  • 1

    tablespoon salted butter

  • 1

    teaspoon vanilla extract

  • 2

    cups Cool Whip, thawed (or prepared whipped cream)

  • Shaved chocolate or extra cocoa for garnish, optional (I used a miniature Hershey candy bar)

Directions

If using a frozen or refrigerated pie crust, prepare and cool it as directed on package. In a mixing bowl, whisk egg yolks well; whisk in the milk until well blended. Set aside. In a 2-quart non-stick saucepan, whisk together the sugar, flour, cocoa, and salt until well combined. Slowly whisk in the egg and milk mixture until well blended. Place pot on medium/medium-high heat and bring to a boil, whisking constantly; then reduce heat to medium and continue cook and whisk until mixture is thick, 2 to 3 more minutes. Remove from heat and whisk in the butter and vanilla. Cover pot and cool about 30 to 40 minutes then pour into the baked and cooled pie crust. (Place a couple sheets of paper towels across the top of the pot then place lid on. This will catch any moisture that might drip into the pudding while it cools.) (To speed the cooling process, I covered the bottom of the sink with ice cubes and a little water then set the pot directly on the ice, whisking frequently to prevent a skin from forming on the surface of the pudding.) When pudding is cool, pour into the pie crust and refrigerate until completely chilled. Spread Cool Whip over top of pie and garnish, if desired, with shaved chocolate or a light sprinkle of cocoa. Keep refrigerated.

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