Recipe by Nancy Sabatino
"This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make."
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1 (9 inch)
pie crust, baked
1 1/4 cups
1 1/2 cups
2 (1 ounce) squares
unsweetened chocolate, chopped
This was excellent! I added extra 2 tsp. cornstarch and 1/2 c. milk to make enough to fill pie. Another reviewer said it was very thick. So by using just a bit more cornstarch and extra milk it was perfect and cut really neat slices. Cornstarch is unique in the way that when you bring to a hard boil; than boil for 1 min longer the filling is perfect. If you overcook it, it will go back to thin!!!I made this for my coffee group and they gave it 10 stars!
This pie was a little too sweet for me. Not what I expected at all. My family agreed it was just "okay". I think it's just personal taste as we are used to the pudding and pie filling flavor which is more chocolatey, and less sweet and fudgy. That said, the filling does set up very nicely and allows you to cut beautiful firm slices that look nice on the plate without falling apart. I used a stabilized whipped cream for the top and that worked perfectly - keeps for days without breaking down. One tip: when covering the filling with plastic wrap to let it cool without a "crust" forming on the top, spray the plastic wrap with a little Pam and then wipe with a paper towel. Place the sprayed side down onto the filling pressing it right onto the filling. That way, when removing it after it cools, none of the filling sticks to the plastic wrap.
I made the pie according to the directions, but did also increase the corn starch by 2 tsp. and the milk by 1/2 cup, as several cooks suggested. The quantity that resulted was the perfect amount for a 9" pie shell. The directions do not mention how long to stir, and for those of you who will make this pie in the future, you will be stirring constantly for at least 15 to 19 minutes, before the filling gets thick. It is important to stir constantly as the filling could burn. The flavor was a delicious chocolate flavor, and I topped the pie with whipped cream and chocolate shavings. I hope you all will try this pie; you will not be disappointed.
I had not made a chocolate pie for years. I do make instant chocolate pudding once in a while, but forget the instant stuff now!! This recipe was smooth, firm and very choclate-y! It thickens up quickly. Keep stirring and watch the heat! I think I'll mix up the dry ingredients, sugar, corn starch, flour, salt . . . to make it even quicker next time. Measure the cornstarch and flour carefully because you wouldn't want it any thicker.
I made this pie several years ago and my guests have requested again this Christmas! It is rich and chocolaty. One reviewer said it didn't set, that's because she didn't cook it enough (a full boil is a boil that doesn't stop when stirred). Thanks for this great recipe. This is the only choc. cream pie recipe I use!
Wow, this was amazing. My husband loves chocolate cream pie and the only kind I have ever made is the pudding-in-the-box kind. He said this was the best chocolate pie he has ever had. It turned out super rich and chocolatey and set up perfectly! I followed the recipe exactly and the results were wonderful. Great recipe!
This is my one and only Chocolate Cream Pie Recipe. Family and friends rave about this and describe it as "chocolate decadence". I double the ingredients to make a really thick, full pie. Make sure you boil for 1-2 minutes after boiling starts. It will thicken up nicely for you. Definitely Five Stars. You won't be disappointed!
This chocolate pie tasted heavenly! I don't know what it is "different" about this recipe, compared to the old fashioned chocolate cream pie that I usually make, but this was more fudge-like. I will definitely make it many more times! I did not alter the recipe at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Fudgy Chocolate Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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