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Chocolate Cream Pie Recipe

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This recipe for Chocolate Cream Pie, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mauldin

Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch baked pastry shell or crumb crust
1/2 cup Pernigotti Cocoa (I get this at Williams-Sonoma; it's worth the price)
1 1/4 cups sugar
1/4 cup cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
A pinch or up to 1/4 tsp. cayenne pepper, optional, if you like it hot
2 3/4 cups milk
2 tbl. butter
1 tbl. best-quality vanilla
1/2 cup heavy cream, whipped
2 tsp. sugar

Directions:
Directions:
Combine cocoa, sugar, cayenne, salt, and cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil one minute.
Remove from heat; blend in butter, vanilla, and cinnamon. Cool slightly, then pour into pie crust (this is also good as pudding, without any crust). Press plastic wrap on surface to prevent skin from forming. Chill at least 3 or 4 hours before serving as pie (if using as pudding, it's good warm or cold).
Whip cream and 2 tsp. sugar in small chilled bowl, using chilled beaters. Spread whipped cream over entire surface of chilled pie, or dollop on individual servings. Garnish with chocolate shavings.

Personal Notes:
Personal Notes:
This is an old Marabel Morgan recipe (remember The Total Woman?!!), which I've made countless times and changed slightly to satisfy my need for chocolate with a kick.

 

 

 

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