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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.
Print Recipe
Servings: 8 slices
Course: Thanksgiving
Ingredients Method

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

Method
 

Crust
  1. Preheat oven to 425°.
  2. Combine flour and salt in a food processor, add cold shortening and blend until coarse crumbs form.
  3. With motor running, add cold water one tablespoon at a time just until all ingredients are moistened.
  4. Shape into a ball on a lightly floured surface and chill for 45 minutes.
  5. On a lightly floured surface, roll crust to fit into a 9" pie pan.
  6. Crimp edges. Prick the crust with a fork, including the sides.
  7. Bake at 425° for 12 to 15 minutes or until lightly browned.
Filling
  1. Combine sugar, flour, cocoa, and salt in a saucepan.
  2. In a separate bowl combine eggs yolks and milk.
  3. Add to sugar mixture along with the butter.
  4. Cook over medium heat until mixture thickens and boils. Remove from heat and stir in vanilla.
  5. Spoon into pie crust. Cover with plastic wrap and refrigerate until ready to serve.