All-Time Favorite Chocolate Cream Pie
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A simple and delicious chocolate cream pie recipe. We used a store-bought crust as the foundation for this rich, chocolaty pie. Corn starch is used as the thickener in this pie, so it's a dessert option for those with an egg allergy. The one trick is to cook this filling until it is thick. It will set up in the fridge a little, but it needs to be thick before pouring into the pie crust. Top with whipped cream, and this will become your all-time favorite chocolate cream pie.
Ingredients
Instructions
Prepare your crust. If making a scratch pie crust, mix the dough, make it into a ball, and roll it out. Place in a pie pan and bake. Then cool. If using store-bought, place in a pie pan and bake according to directions. Cool.
For the pudding, mix together the dry ingredients in a medium saucepan. Whisk well.
Gradually add the milk to the dry ingredients.
Heat over medium-high heat whisking and stirring constantly. The mixture will become thick and come to a boil. Boil for 1 minute.
Remove from heat. Stir in the butter and vanilla extract. Whisk well.
Pour the pudding into the cooled pie crust.
Cover with plastic wrap. Place in fridge to completely chill (at least 4-6 hrs or overnight).
For the topping whip whipping cream with powdered sugar until still peaks form. Fill a pastry bag with a star tip and pipe rosettes all around the top of the pie. Sprinkle with chocolate bar shavings or chocolate sprinkles. Enjoy every bite!
