Old Fashioned Chocolate Cream Pie
Stovetop chocolate custard poured into a baked pie crust and chilled until set.
Equipment
- Medium saucepan
- Whisk
- Nine inch pie dish
- Instant read thermometer
Ingredients
Main Ingredients
- 1 baked nine inch pie crust store bought or homemade, cooled
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder sifted
- ¼ cup cornstarch
- ¼ tsp salt
- 2 cup whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup whipped cream optional, for topping
Instructions
Cooking
- Whisk. Whisk the sugar, cocoa, cornstarch, and salt, then add the milk.
- Thicken. Cook over medium heat, whisking, about eight minutes until thick.
- Temper. Whisk a ladle of hot filling into the yolks and return everything to the pan.
- Cook. Cook two more minutes to 170 F, then stir in the butter and vanilla.
- Fill. Pour into the cooled crust and cover the surface.
- Chill. Refrigerate at least three hours.
Notes
Substitutions: A graham cracker crust replaces the pastry crust, and two percent milk works with a slightly softer set.
Tips: Whisk constantly and cook the custard to 170 F.
Storage: Refrigerate for up to three days. Do not freeze.
Nutrition does not include the optional whipped cream.