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all-time favorite chocolate cream pie

(10 ratings)
cookin4me avatar
Blue Ribbon Recipe by
FREDA GABLE
@cookin4me
Vanc. (born in Savannah, Ga), WA

This is the pie that goes with the Chocolate Cream Pudding and Pie Filling I just made today. This by far is the best all-time favorite chocolate pie filling. After making this you'll never buy another boxed mix again. It must cool for 4-6 hours or overnight... I know you're gonna wait to cut into this, right?! (It is also posted as the Chocolate Pudding and Pie filling separately.)

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 6 -8
prep time 10 Min
cook time 6 Hr 30 Min
method Stove Top

Ingredients For all-time favorite chocolate cream pie

  • 1
    9" pie crust, baked and cooled, scratch or store bought
  • DRY INGREDIENTS
  • 1/2 c
    Hershey's cocoa powder
  • 1 1/8 c
    granulated sugar
  • 1/3 c
    corn starch
  • 1/4 tsp
    salt
  • WET INGREDIENTS
  • 3 c
    milk
  • 3 Tbsp
    butter (not margarine)
  • 1 1/2 tsp
    good vanilla extract
  • TOPPING
  • sweetened whipped cream
  • chocolate sprinkles
  • shaved chocolate bar

How To Make all-time favorite chocolate cream pie

Test Kitchen Tips
After 6 hours, our pie wasn't completely set. We recommend chilling overnight.
  • Baked pie crust cooling.
    1
    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.
  • Dry ingredients in a saucepan.
    2
    For the pudding, mix together the dry ingredients in a medium saucepan. Whisk well.
  • Adding milk to the dry ingredients.
    3
    Gradually add the milk to the dry ingredients.
  • Stirring until mixture thickens.
    4
    Heat over medium-high heat whisking and stirring constantly. The mixture will become thick and come to a boil. Boil for 1 minute.
  • Adding vanilla extract and butter.
    5
    Remove from heat. Stir in the butter and vanilla extract. Whisk well.
  • Chocolate pudding poured into baked pie crust.
    6
    Pour the pudding into the cooled pie crust.
  • Pie covered in plastic wrap to chill.
    7
    Cover with plastic wrap. Place in fridge to completely chill (at least 4-6 hrs or overnight).
  • Whipped cream piped onto the cooled pie.
    8
    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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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