Chocolate Cream Pie

This pie is a must for our family every Thanksgiving. It is rich and wonderfully creamy. Before you put this in the refrigerator, be sure to place a piece of plastic wrap directly on the pie to keep a skin from forming on the top. Serve with fresh whipped cream.


1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold shortening, cut into cubes
3-4 Tablespoons ice cold water

1 1/4 cups sugar
1/2 cup all-purpose flour, sifted
1/4 cup cocoa, sifted
Pinch of salt
4 egg yolks
2 cups milk
1/4 cup butter
1 teaspoon vanilla extract

Combine flour and salt in a food processor add cold shortening and blend until coarse crumbs form. With motor running, add cold water one tablespoon at a time just until all ingredients are moistened. Shape into a ball on a lightly floured surface and chill for 45 minutes.
On a lightly floured surface, roll crust to fit into a 9″ pie pan. Crimp edges. Prick the crust with a fork, including the sides. Bake at 425 degrees for 12 to 15 minutes or until lightly browned.

Combine sugar, flour, cocoa, and salt in a saucepan. In a separate bowl combine eggs yolks and milk. Add to sugar mixture along with the butter.
Cook over medium heat until mixture thickens and boils. Remove from heat and stir in vanilla. Spoon into pie crust. Cover with plastic wrap and refrigerate until ready to serve.

Yield: 8 slices