Homemade Chocolate Cream Pie

By barbell

Ingredients

• 11 rolled refrigerated pie crust (from a 15-ounce package)
• 2/32/3 2/32/3
• cupcup granulated sugar
• 1/41/4 1/41/4
• cupcup unsweetened cocoa
• 3tablespoons3 tablespoons cornstarch
• 1/41/4 1/41/4
• teaspoonteaspoon salt
• 2 1/42 1/42 1/4
• cupscups cold milk
• 1teaspoon1 teaspoon vanilla extract
• 1/21/2 1/21/2
• pintpint (1 cup) heavy whipping cream
• 2tablespoons2 tablespoons confectioners' sugar

Details

Servings 1
Cooking time 15mins
Adapted from mrfood.com

Preparation

Step 1

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Bake the pie shell according to package directions in a 9-inch deep dish pie plate; let cool.

Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.

In a medium bowl, with an electric mixer, combine heavy cream and confectioners' sugar and beat until stiff peaks form. Spread evenly over pie, cover loosely, and chill 8 hours or overnight before serving.

To make this look extra special, just before serving, top with shaved chocolate or sprinkles.