All Time Favorite Chocolate Cream Pie By Freda Recipes

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

ALL TIME FAVORITE CHOCOLATE CREAM PIE BY FREDA

Steps:

• 1. Prepare Your Crust as Follows; If a scratch pie, Mix dough, make into a ball, & roll out, place in pie pan and Bake, Cool. Store Bought, Place in pie pan and Bake, Cool
• 2. Pudding, Mix together all the Dry ingredients in a medium saucepan. Whisk well.
• 3. Gradually add the Milk to Dry ingredients. Heat over Med High Heat, Whisk & stir constantly. Mixture will become thick and come to a boil. Boil 1 Min.
• 4. Remove from Heat. Stir in Butter, & vanilla. Whisk well.
• 5. Pour into COOLED pie Crust. Cover with Plastic wrap. Place in refer to Chill completely. at least 4-6 hrs or over night. Topping: Whip Whipping Cream with Powder Suger, til stiff peaks form. Fill pastry Bag with a star tip, and Pipe Rosettes all around the top of the pie. Sprinkle with Shaved Chocolate Bar or Chocolate Sprinkles . . . ENJOY every Bite.

ALL-TIME FAVORITE CHOCOLATE PUDDING AND PIE FILLING

Steps:

• 1. In a medium saucepan, mix all dry ingredients. Whisk well.
• 2. Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
• 3. Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
• 4. Remove from heat. Add butter and vanilla. Whisk to blend.
• 5. Pour into serving dishes.
• 6. For a pie, pour into a cooled and baked 9" pie crust.
• 7. Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
• 8. Top with chilled sweetened whipped cream.

CHOCOLATE CREAM PIE

Steps:

• Mix water and cornstarch and cocoa until smooth.
• Sir in Eagle Brand milk and egg yolks.
• Cook until thick in saucepan or microwave.
• Stir in 2 tablespoons butter.
• Add vanilla.
• Cool slightly (stirring occasionally).
• Pour into baked pie shell.
• For meringue: Preheat oven to 400°.
• Top with meringue and brown.
• Or may top with whipped cream after chilling pie.

CHOCOLATE PIE

Steps:

• Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
• Pour in milk and egg yolks, and whisk together.
• Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
• Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
• Cut into slices and serve with whipped cream!

BEST CHOCOLATE CREAM PIE

Steps:

• Set oven to 350 degrees F (middle rack).
• To make crust: mix together all ingredients.
• Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
• Bake for 12 minutes: cool completely.
• For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
• Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
• Remove from heat and add in butter and vanilla.
• Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
• Spoon the filling into the crust and cover lighty with plastic wrap.
• Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
• Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.