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Chocolate Cream Pie

By: Mary Anderson

"'Our teenage son, John, has done lots of 4-H baking,' reports Mary Anderson of De Valls Bluff, Arkansas. 'His favorite is this old-fashioned creamy chocolate pudding in a flaky crust.'"

Rate/Review | Read Reviews (9)

Prep Time:
1 Hr 15 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 (12 ounce) can evaporated milk
5 egg yolks, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
whipped topping

Directions

In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. stir 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.