Chocolate Cream Pie

AuthorMelissa Harvey
Rating
Chocolate Cream Pie
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Yields8 Servings
Ingredients
 2 cups heavy cream or whole milk
 4 tbsp unbleached all-purpose flour
 1 cup granulated sugar
 3 tbsp Dutch-process cocoa
 3 egg yolks
 2 tbsp unsalted butter
 1 tsp vanilla extract
 1 pre-baked pie crust
 whipped cream topping
Directions
1

In a large saucepan over medium heat, combine cream, flour, sugar, and cocoa. Cook just to a boil, stirring frequently.

2

In a small bowl, beat egg yolks. Temper egg yolks by adding a small amount of the hot mixture to the eggs while whisking constantly. Pour tempered eggs into chocolate mixture. Whisk until combined. Continue cooking and whisking until mixture begins to thicken to pudding consistency. Add butter and vanilla. Stir over heat until butter melts.

3

Pour into pre-baked pie shell. Cool completely on wire rack. Chill in refrigerator for 3-4 hours before topping with whipped cream. Store in refrigerator.

Category,

Ingredients

Ingredients
 2 cups heavy cream or whole milk
 4 tbsp unbleached all-purpose flour
 1 cup granulated sugar
 3 tbsp Dutch-process cocoa
 3 egg yolks
 2 tbsp unsalted butter
 1 tsp vanilla extract
 1 pre-baked pie crust
 whipped cream topping

Directions

Directions
1

In a large saucepan over medium heat, combine cream, flour, sugar, and cocoa. Cook just to a boil, stirring frequently.

2

In a small bowl, beat egg yolks. Temper egg yolks by adding a small amount of the hot mixture to the eggs while whisking constantly. Pour tempered eggs into chocolate mixture. Whisk until combined. Continue cooking and whisking until mixture begins to thicken to pudding consistency. Add butter and vanilla. Stir over heat until butter melts.

3

Pour into pre-baked pie shell. Cool completely on wire rack. Chill in refrigerator for 3-4 hours before topping with whipped cream. Store in refrigerator.

Chocolate Cream Pie