Chocolate Cream Pie

This Thanksgiving I tried out a new recipe and it was pretty much mouth watering amazing-ness.  My hubby loved it and it was gone before the night was done – a true sign of a great pie. I’m posting here the recipe I got directly from Allrecipes.com .  I followed the recipe exactly this time (shocker). Next time I’d like to add a thin layer of slightly melted peanut butter (Maybe 1/4 cup) and chopped snickers or toffee on top of the crust before I pour in the chocolate.  Mmmmmm!

Chocolate Pie

Chocolate Cream Pie

1 oreo crust *

2 Tbsp flour

2 Tbsp + 2 tsp. cornstarch

1/4 tsp. salt

2 cups milk

4 egg yolks (save three egg whites for the meringue)

2 squares (1 oz.) unsweetened chocolate chopped **

1 Tbsp. butter

1 tsp. vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute. Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desire.

*Oreo Crust:

24 oreos

1/4 cup butter melted

Blend the cookies until crumbs.  Add the butter and stir.  Press into a 9″ pan.

**I made homemade unsweetened chocolate by melting 2 Tbsp. butter and stirring in 6 Tbsp. cocoa powder. Add in just as if it were the chocolate squares.

Meringue Topping (for High Altitude)

(original recipe found here)

1 Tbsp. cornstarch

6 Tbsp. white sugar

1 pinch salt

1/2 cup water

3 egg whites

In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.

Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

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