Chocolate Cream Pie

The recipe for this pie came from Good Cheap Eats. 

I used a frozen pie crust this time, mostly because I realized when I made the custard pie that the one pie pan that I own was too shallow.



Cooking the chocolate filling on the stove totally reminded me of waaaay back kid-time when I used to make Jello chocolate pudding. 

I used to love making that pudding. I remember that you're supposed to cover the top to avoid a skin from forming, but I never did that because the skin was my favorite part. So nostalgic, that memory. 

Anyway, back to this pie. How did it taste? AWESOME!

Ingredients

• 1 batch single pie crust
• 12 tbsp granulated sugar
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 1/2 cup milk
• 1/2 cup chocolate chips
• 1 tsp vanilla extract
• 1 cup whipping cream

Instructions

• Preheat the oven to 375 ° Prepare the pie crust according to recipe directions. Pat into the pan. Line the crust with parchment paper and fill with beans. Bake until edges begin to color, about 15 minutes. Remove paper and weights and continue baking until golden brown.
• Cool completely on a wire rack.
• In a medium saucepan, whisk together the 2/3 cup sugar, cornstarch, cocoa powder, and salt.
• Whisk in the milk, stirring well. Cook over medium-high heat, whisking constantly until mixture begins to thicken, about 5 to 7 minutes.
• Whisk in the chocolate chips and vanilla until well blended. Allow mixture to cool slightly.
• Pour cooled mixture into baked and cooled pie shell. Cool to room temperature and then chill for several hours.
• Prior to serving, whip the cream and the remaining tablespoon of sugar in a medium bowl until soft peaks are formed. Serve with pie.