That is the best chocolate cream pie you’ll ever put in your mouth! you can top it with moraine or if you like cream pies you can top it with whatever you prefer, but I like meringue so I topped mine with it. It takes about 15-20 minutes for cook time and an hour of refrigeration.
You can store Chocolate Cream Pie by Simply covering it with tin foil or plastic wrap and store in the fridge.
Some people asked if you need to bake or freeze it… No, is the answer. It is an old-fashioned pudding. It thickens as you cook it and will firm up more when you chill it, but if you want to eat it warm by all means do! *
I don’t recommend using arrowroot powder as a substitute for cornstarch or flour; it kind of makes it stringy and sticky. I had it as a gluten-free option but took it out because I did not like the outcome. Cornstarch is a perfect gluten-free option and was always my granny’s first choice when making cream pies.
- ½ c. cocoa
- ¼ cup cornstarch/or arrowroot powder (or ½ c. all-purpose flour)
- 3 egg yolks
- 1 ½ c. sugar
- ¼ tsp. salt
- 2 c. milk
- 1 tsp. vanilla
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1 ) Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat.
2 ) Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir… and stir (10-15 min). Using a heavy bottom pan really helps.
3 ) Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like, Or use the leftover egg whites for a meringue topping!