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.Plan ahead note: the crust needs to be refrigerated for 45 minutes and this pie is best if refrigerated overnight.
Ingredients
Crust
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup shortening cold and cut into cubes
- 3-4 Tablespoons ice cold water
Filling
- 1 ¼ cups granulated sugar
- ½ cup all-purpose flour sifted
- ¼ cup cocoa sifted
- pinch salt
- 4 egg yolks
- 2 cups milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 425°.
- 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° for 12 to 15 minutes or until lightly browned.
Filling
- 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.