Chocolate Cream Pie
Recipe information
Recipe Icon - Master recipes
Cooking:
1 hour 15 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Chocolate Cream Pie

1. 1-1/2 cups sugar -
2. 1/3 cup all-purpose flour -
3. 3 tablespoons baking cocoa -
4. 1/2 teaspoon salt -
5. 1-1/2 cups water -
6. 1 can (12 ounces) evaporated milk -
7. 5 large egg yolks, lightly beaten -
8. 1/2 cup butter -
9. 1 teaspoon vanilla extract -
10. Dough for single-crust pie -
11. Whipped topping and baking cocoa, optional -

How to cook deliciously - Chocolate Cream Pie

1. Stage

On a lightly floured surface, roll the dough into an 1/8-inch-thick circle. Transfer it to a 9-inch pie plate. Trim the dough to 1/2 inch beyond the plate's rim and flute the edge. Refrigerate for 30 minutes. Preheat the oven to 425°F.

2. Stage

Line the crust with a double layer of aluminum foil. Fill with pie weights, dried beans or uncooked rice. Bake the crust on a lower oven rack for 20 to 25 minutes, until the edge is golden brown. Remove the foil and weights. Continue baking for three to six minutes, until the crust bottom is golden brown. Cool completely on a wire rack.

3. Stage

In a large, heavy-bottomed saucepan, whisk together the sugar, flour, baking cocoa, salt, water and evaporated milk. Cook, stirring, over medium-high heat for about two minutes, until thickened and bubbly. Reduce the heat to a simmer; cook and stir two minutes longer. Remove from heat.

4. Stage

Gradually whisk 1 cup of the hot mixture into the beaten egg yolks. Return the egg yolk mixture to the pan, gently whisking as you pour it in. Bring it just to a gentle boil, stirring constantly. Immediately remove the mixture from heat.

5. Stage

Stir the butter and vanilla into the hot mixture. Let it cool slightly. Pour the warm filling into the crust. Let cool for one hour.

6. Stage

Chill the pie until set. Serve pie chilled, topped with whipped cream and sprinkled with additional cocoa if desired.