Prep 15 mins
Cook 10 mins
This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.
- 1 2⁄3 cups water
- 3 tablespoons cornstarch
- 5 tablespoons cocoa
- 1 (14 ounce) caneagle brand sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 (9 inch) baked pastry shells
- Mix water and cornstarch and cocoa until smooth.
- Sir in Eagle Brand milk and egg yolks.
- Cook until thick in saucepan or microwave.
- Stir in 2 tablespoons butter.
- Add vanilla.
- Cool slightly (stirring occasionally).
- Pour into baked pie shell.
- For meringue: Preheat oven to 400°.
- Top with meringue and brown.
- Or may top with whipped cream after chilling pie.
The pie is very rich and not as sweet as I expected, it really doesn't need to be. It was pretty easy to make, I'm describing the thickening portion more as it isn't as clear as it could be here from other commentors. Generalities, as some people reported trouble thickening, I used 4 tbsp of corn starch instead of 3. I added a pinch of cinnamon to enhance the chocolate flavor. I do step 1 as directed. I start 2, add the condensed milk and start heating the filling on medium heat with the eggs off to the side (I use 2 lightly beaten eggs instead of fooling with egg yolks) stirring continuously. 3.) Once bubbly I set on the side and pour 1/4 of the mix into the dish with the eggs, I mix this till smooth. 4.) I return everything to the saucepan and return to heat. 5.) I added the vanilla and butter stirring continuously until bubbly again and is thick. 6.) Pour into pie shell 7.) Lay syran wrap over pie to prevent skin from forming and refridgerate. I topped with vanilla flavored sweet whipped cream.
This is the classic Chocolate Cream Pie that you have been searching for. Consistency, depth of chocolate flavor and level of sweetness are perfect, probably as is, but per the many reviews that suggested it, I used 4 TBS of corn starch and 6 TBS of cocoa powder.
Used a chocolate cookie crust, and topped with homemade whipped cream.
Keep whisking whisking while it sets up during cooking and as it cools a bit before you put it in the crust.
It's so easy and was a huge huge hit with my family. Made it for Valentines day and again today.
Don't forget the plastic wrap, don't worry it won't stick.
This WILL become your CCP recipe! Thanks Peggy if you ever read here!
This isn't even in the crust yet but I know it's exactly what I had been looking for! The filling is awesome. I really wanted the simplest recipe where I didn't have to melt chocolate and this was perfect. I used Ghiradelli Cocoa Powder. I whisked the cocoa powder and cornstarch together and then whisked in about 1/2 c of cool water until a paste formed then gradually whisked in the rest of the water. I had no lumps by using this method. Actually just keeping the whisk moving keeps the filling smooth. I'm going to top with whipped cream since I'm not a meringue person. Absolutely a keeper! Thank you so much!