Chocolate Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 Inch pastry shell (See pie crust recipe a la Betty Crocker)
1 1/4 cups of sugar
1/3 Cup Hershey's Cocoa
1/3 cup Corn Starch
1/4 teaspoon salt
3 cups milk
3 tbsp butter
1 1/2 tsp pure vanilla extract
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Directions: |
Directions:Bake pastry shell; set aside.
Combine sugar, cocoa, cornstarch, and salt in medium saucepan; gradually add milk, stirring until smooth.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes.
Remove from heat, blend in butter and vanilla.
Pour into bowl, press plastic wrap directly onto surface.
Cool to room temperature.
Spoon and spread filling evenly into pie shell, top with whipped cream. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Ok, I've played around with this recipe and have found the following things to work:
1. Cocoa can be doubled or tripled, it only makes it better.
2. Hershey's extra dark is better than regular cocoa
3. King Arthur sells Double Dutch or Black cocoa. These are even better and make an incredibly rich pie.
4. This is a real test of your arm muscles. Stir frequently, constantly, and you can nudge the temp up to medium high if you stir religiously.
5. Lastly, don't be afraid to cook it longer than 3 minutes. The longer the thicker the filling, just don't burn it.
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