We have our share of pie lovers in the family so when I suggested chocolate cream pie in addition to some fruit pies for dessert, I wasn't sure how they would feel about that. I was pleasantly surprised, they all wanted chocolate pie! I have issues with cream pies made with egg yolks so I make my chocolate pie filling without them. I always make homemade crust but you could use any crust. It also works great in a gluten-free graham cracker crust. And of course, top it off with a dollop of whipped cream!
Homemade Pie Crust
1 1/4 c flour
1 tsp sugar
1/4 tsp salt
1/2 c butter, cold and into small pieces
4 T cold water
I used my food processor for the pie crust but you can use a pastry cutter to mix your ingredients. I added all of the ingredients in the food processor and pulsed it a few times before I added the water. Add the water a little at a time, it should look a little crumbly, then it's done.
Remove the dough with your hands and form it into a flattened ball. Wrap it in plastic wrap and place it in the refrigerator for about an hour. If you aren't ready to use the crust that day, you can keep it in the refrigerator until you are ready to make your pie. (Let it sit out for about 30 minutes before you roll it out if you have left it in the refrigerator overnight).
Roll unto flour sprinkled parchment paper until the crust is about 1/4 inch thick. Fold the crust in half, then in half again and place it in your pie plate. I used a 9 inch pie plate. Unfold and using your fingers remove the excess dough around the rim. I leave about an inch or so and fold it around the top of the pie plate, then lay my finger sideways to flute the edges. I don't worry about it being perfect...after all it's a homemade crust! I always place the crust in the refrigerator for an hour or two, until its cold. For the cream pies, I bake my crust at 350F for 20 minutes. When the crust has cooled, you can add your filling.
Chocolate Cream Filling:
1/2 c sugar
1/3 c cocoa, unsweetened
2 c milk
1/2 c half-n-half or heavy cream
1/4 c cornstarch
1/2 c milk chocolate chips
1 tsp vanilla
Combine sugar, cocoa, cornstarch, milk and half-n-half in a medium saucepan. Whisk over medium heat until the mixture starts to bubble. Reduce heat to low and stir while it thickens. Once it is thick, remove from the heat and stir in the chocolate chips and vanilla. Pour into your baked pie shell. Cover with plastic wrap (over the top of the pie filling) and refrigerate for at least 4 hours.
Enjoy your rich, delicious chocolate cream pie!
Love and peace,
~ Simply Tammi
