Homemade Chocolate Cream Pie
- SERVES
- 6
- CHILL TIME
- 9 Hr
- COOK TIME
- 15 Min
It doesn't matter how stuffed you are, we bet you'll find room for a slice (or two!) of our Homemade Chocolate Cream Pie. This sinfully rich chocolate cream pie is a popular dessert no matter where or when it's served, so you might want to make a few...
What You'll Need
- 1 rolled refrigerated pie crust (from a 15-ounce package)
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa
- 3 tablespoon cornstarch
- 1/4 teaspoon salt
- 2 1/4 cup cold milk
- 1 teaspoon vanilla extract
- 1/2 pint (1 cup) heavy whipping cream
- 2 tablespoon confectioners' sugar
What to Do
- Bake the pie shell according to package directions in a 9-inch pie plate; let cool.
- Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.
- In a medium bowl, with an electric mixer, combine heavy cream and confectioners' sugar and beat until stiff peaks form. Spread evenly over pie, cover loosely, and chill 8 hours or overnight before serving.
Notes
- You can substitute 2 cups whipped topping for the homemade whipped cream.
- To make this chocolate cream pie look extra-special, just before serving, top with shaved chocolate or sprinkles.
- We like to use refrigerated pie crust as a super simple shortcut, but if you prefer a homemade crust, check out our recipe for No Roll Pie Crust and our tips on How to Decorate Pie Crusts.