Chocolate Cream Pie With Whipped Cream
A rich chocolate cream pie features a baked pastry or graham cracker crust and a fluffy whipped topping.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water for a double boiler.
-
Combine granulated sugar, cornstarch, chocolate, and salt in the top of a double boiler; stir in milk.
-
Cook over boiling water, stirring constantly for 10 minutes until thickened, then continue cooking for 10 more minutes, stirring occasionally.
-
Gradually whisk half of the hot chocolate mixture into beaten egg yolks, then return the egg mixture to the double boiler, stirring well.
-
Cook for 5 minutes, stirring occasionally; remove from heat and stir in 1/2 teaspoon vanilla extract.
-
Strain the filling through a fine-mesh sieve if lumpy, pour into a baked pie shell, and chill for 2 to 4 hours.
-
Beat heavy cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff, then spread over the chocolate pie and refrigerate until serving.