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. Our friends from Recipe Lion have this to say about this recipe:
“There are lots of great chocolate dessert recipes out there, but it’s hard to trump the delicious flavors in this amazing chocolate cream pie. Made with rich dark chocolate and topped with a fluffy and delicious meringue, For the Love of Chocolate Cream Pie is one of our absolute favorites. The smooth filling is addictive… Make it for an after-dinner treat or bring it to a potluck. Your family and friends are sure to give you some rave reviews.”
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.
Ingredients
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
Instructions
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. 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.
Thanks again to Recipe Lion for this amazing recipe.