Editors' Pick
Chocolate Cream Pie
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 1 2⁄3 cups water
- 3 tablespoons cornstarch
- 5 tablespoons cocoa
- 1 (14 ounce) can eagle brand sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 (9 inch) baked pastry shells
directions
- 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.
Questions & Replies
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Excellent and easy. My only suggestion would be to first make a slurry of 1/3 cup of the water and the cornstarch and set aside Then mix the eggs, sweetened condensed milk, cocoa and remaining water and heat over medium low heat until boiling. Let it boil for a about 30 seconds while stirring then slowly add cornstarch slurry then boil on low until thickened while stirring. Turn off and add butter and vanilla and stir in. Pour into pie shell
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Reviews
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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.
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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.<br/><br/>Used a chocolate cookie crust, and topped with homemade whipped cream. <br/><br/>Keep whisking whisking while it sets up during cooking and as it cools a bit before you put it in the crust.<br/><br/>It's so easy and was a huge huge hit with my family. Made it for Valentines day and again today.<br/><br/>Don't forget the plastic wrap, don't worry it won't stick.<br/><br/>This WILL become your CCP recipe! Thanks Peggy if you ever read here!
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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!
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Very good, fast, easy and delicious. I cheated and used a graham cracker crust. Made it for my son's 4th grade pie day (3/14). It was a hit. He said that was the first pie to run out. I only tasted the filling, yum. As per the other reviewers, I increased the cocoa and corn starch by 1 tablespoon each. I also used two whole eggs instead of three yolks. I also used half boiling water to make it faster and easier to dissolve the starch and cocoa. Don't forget the plastic wrap over the pie to prevent the yukky dried up layer on top, it really won't stick. I served it with whipped cream and dark chocolate shavings as a garnish. Thank you and a bunch of 4th graders thank you.
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I made this pie last night and sad to say, it did not set! I had problems with my,store bought, pastry shredding also,I guess yesterday wasn't a good day to make a chocolate pie, even though, I had all the ingredients. All was not lost! I took that shredded, cooked, pie crust and soupy chocolate filling and added some blueberry flavored cream cheese. It created the most heavenly hash. Oh My Goodness, it was so delicious,more delicious than I could have ever imagined. I'm really not that adventurous,when it comes to food but this was off the hook! I'll admit,I did not follow the recipe exactly, because I added, sugar,that may have been the reason,the filling did not set. I will try the pie again,perhaps,add more cornstarch or cook it a little longer, next time. It really did taste good!
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Tweaks
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I got this recipe off the label of sweetened condensed chocolate milk when it came out like 7 yrs ago. Borden discontinued it so I added 2 ounces of semisweet chocolate squares. I use a Keebler graham cracker crust. And I top it with real whip cream....one cup heavy cream, 1 tsp vanilla and 1-2 tbs confectioners sugar, beaten till stiff. This is what it looks like before the whip cream: Co
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RECIPE SUBMITTED BY
Young Living in Tex
Highland Village, Texas