How to Make Quick Chocolate Cream Pie

It's Saturday evening and you want something that is cool, chocolaty and dreamy. Even if you don't have much in the cupboard, you can easily make a quick chocolate cream pie with the ingredients you already have on hand. Read on to learn how to make quick chocolate cream pie.

Difficulty: Easy

Instructions

Things You'll Need:

• 3/4 cup granulated white sugar
• 3 tbs. cornstarch
• 1/3 cup Dutch-processed cocoa powder
• 1/8 tsp. salt
• 2 1/2 cups milk
• 1/2 cup heavy cream
• Four large egg yolks
• 4 oz. semisweet chocolate, finely chopped
• 1 1/2 tsp. pure vanilla extract
• 1 tbs. unsalted butter, room temperature
• Pre-made chocolate pie shell
• Tub frozen extra creamy whipped cream

1. Take the frozen whipped topping out of the freezer to thaw, if not already thawed.

2. Whisk together the sugar, cornstarch, cocoa powder and salt in a large bowl. Whisk in 1/2 cup of the milk until all ingredients are moistened and you have a thick paste. Add the egg yolks one at a time. Whisk after each egg yolk to blend into the cocoa paste. Set aside.

3. Rinse a medium-sized heavy saucepan with cold water. Be sure to shake out the excess water, as this will prevent the milk from scorching. Pour 2 cups of milk and the cream into the pan. Heat until the mixture just starts to boil, then remove from the heat. The milk will foam up to the top of the pan--this is the point where it just starts to boil.

4. Slowly pour the milk into the chocolate/egg mixture, whisking constantly. Whisk until the mixture is smooth. Transfer the pudding to a large clean saucepan (preferably one with a heavy bottom, or you can use a double boiler), and place over medium low heat. Cook, stirring constantly, until the pudding thickens to the consistency of mayonnaise. This should take around four or five minutes. Remove from heat, and if you have lumps, pour the mixture through a strainer. Add the finely chopped chocolate and butter and stir until smooth.

5. Let pudding cool to room temperature. Put a layer of the pudding about 1/2-inch thick in the bottom of the chocolate pie shell. Spread with a layer about 1/2-inch thick of the whipped topping. Alternate until the pie shell is full. End with a chocolate layer.

6. Put the rest of the whipped topping in a piping bag and pipe a swirl of whipping cream in the center of each slice of pie. Refrigerate for at least two hours. Garnish with fresh mint and chocolate curls, if desired. This recipe yields six to eight servings.

Tips & Warnings

• If you get lumpy pudding, strain it before it cools.
• Using a double boiler for heating the cream and milk, and for cooking the mixture, will help eliminate a scorched pie.

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