Chocolate Cream Pie

Chocolate Cream Pie I’m serious about this chocolate pie thing.

I’m on my second recipe now – determined to find the perfect chocolate pie.

This recipe actually turned out! It was creamy – just as the name indicated – and had a nice chocolate taste.

It filled the pie shell to the very top, giving very generous pieces. (Which of course, my children loved!)

It also used up several of the egg yolks left over from Dagmar’s Farmer’s Market baking.

The kids voted this one a rousing success and finished it off in record time!

Chocolate Cream Pie

1 1/2 cup sugar
1/3 cup flour
3 tablespoons cocoa
1/2 teaspoon salt
1/2 cup water
1 can (12 ounces) evaporated milk
5 egg yolks (beaten till lemon colored)
1/2 cup butter
1 teaspoon vanilla

Combine sugar, flour, cocoa, salt, water and evaporated milk until smooth in a medium saucepan.  Cook over medium heat until thick and bubbly.

Remove from heat. Take 1 cup of the hot mixture and add it to the beaten egg yolks.  Mix thoroughly to temper the eggs.

Return the egg mixture to the pan and bring to a gentle boil, stirring constantly.

Remove from heat and add 1/2 cup butter and vanilla.

Cool slightly and pour warm into a 9″ baked pastry or graham cracker shell.

Refrigerate until set.

Serve cold with whipped cream. We loved it best with Cool Whip French Vanilla whipped topping .

Although this pie was very good – I can’t stop after only 2 recipes.

And so the search continues…

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