Chocolate Cream Pie II

SUBMITTED BY: Cecil PHOTO BY: alicat08

"This is an old family recipe my grandmother used to make me when I was a little boy."

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

About scaling and conversions

INGREDIENTS

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

READ REVIEWS (51)

DIRECTIONS

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 28, 2003 by Karen

This recipe took quite awhile to prepare as the time it took to come to a boil was about 30 minutes. This is 30 min. of constant stirring. The pie was not as firm as I like and it was a little too bitter. I may try it again with less cocoa in it. The kids didn't care for it much.

22 users found this review helpful

Reviewed on Nov. 24, 2005 by M.B.

I made this today for our Thanksgiving dinner as an alternative for those that don't like pumpkin pie and everyone loved it. First chocolate cream pie that I've ever made from scratch and I couldn't be happier with the results! I used 4 TBSP of cornstarch—and whole milk [if that makes a difference]. I also let it cook a few minutes longer, rather than removing it from the heat as soon as it started boiling. Served it in a chocolate cookie crust with whipped topping.

15 users found this review helpful

Reviewed on Sep. 25, 2005 by Jay

this has a wonderful flavor - though the first time i tried it, it wouldn't set and i just ended up with a chocolate pudding. The second time i tried it, i increased it to 4 tablespoons of corn starch and that solved the problem. I don't know if that's an altitude adjustment (i live over a mile above sea level) or if it's just a general improvement The other adjustment i would recommend makes the pie filling absolutely heavenly. I reduced the amount of milk to 2 3/4 cups and add 1/4 cup of Bailey's Irish Cream. That made this pie the best cream pie i have ever had.

12 users found this review helpful

MORE MEMBER REVIEWS