For my first post, I wanted to represent D.C. – the Chocolate City!! This pie was delarcious and fairly easy to make. When you mix together the ingredients on the stovetop, it starts to bubble. It kinda looks like a witch’s cauldron, it makes me want to sing/cackle, “double, double, boil and bubble, fire burn and cauldron bubble!”
But I digress.
Then you “temper” the eggs. Which I thought was pretty fancy schmancy for my first recipe. Basically you don’t want to have a scrambled egg pie, so you mix a little of the hot mixture into the 3 egg yolks, then mix THAT mixture back into the pot. Very exciting.
For the topping, I just used Cool Whip – which by the way – don’t put in the freezer, put in the fridge. Otherwise it’ll just be a big glop of frozen nonsense on your pie.
The fanciest part was grating some chocolate on the top. Who am I – Paula Deen? Oh, stop. No autographs, please.
Oh and I just used a graham cracker crust. I ain’t making a crust with my bear hands this time. Rome wasn’t built in a day.
And violia! Chocolate Cream Pie is served.
Chocolate Cream Pie
By: Debbie Cavitt
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 (1 ounce) squares unsweetened chocolate
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
- Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
- Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate.