Homemade Chocolate Cream Pie
- 1 rolled refrigerated pie crust (from a 15-ounce package)
cup granulated sugar
cup unsweetened cocoa
- 3 tablespoons cornstarch
- 2 1/4
cups cold milk
- 1 teaspoon vanilla extract
pint (1 cup) heavy whipping cream
- 2 tablespoons confectioners' sugar
Bake the pie shell according to package directions in a 9-inch deep dish pie plate; let cool.
Meanwhile, in a medium saucepan, combine the granulated sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Pour into pie crust and chill 1 hour.
In a medium bowl, with an electric mixer, combine heavy cream and confectioners' sugar and beat until stiff peaks form. Spread evenly over pie, cover loosely, and chill 8 hours or overnight before serving.
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