Chocolate Cream Pie

This Chocolate Cream Pie recipe produces a wonderful, light chocolate pie filling that turns out perfectly every time.

Pie crust, whipped cream, and chocolate curls not pictured.

Chocolate Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
3 oz. semisweet chocolate, chopped
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp vanilla
1 (9") baked pie shell
whipped cream and chocolate curls (opt)

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Stir in the chocolate. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter and vanilla. Pour into the pie shell. Chill for 3-4 hours before topping with whipped cream and chocolate curls.

Dark Chocolate Cream Pie variation:  Prepare recipe above except increase sugar to 1 1/4 cups.  Chop 3 oz. unsweetened chocolate, and use it in place of the semisweet chocolate.

Click here for printable format

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html  

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Chocolate Curls:  http://thepioneerwoman.com/cooking/2008/06/how-tomake-chocolate-curls/

For the chocolate curls, I substituted 9 tablespoons of semisweet chocolate chips in place of the chocolate bar, and it worked perfectly.