Velvety Chocolate Cream Pie Recipe
Ingredients
| 3/4 cup | granulated sugar (175 mL) |
| 1/3 cup | HERSHEY'S Cocoa (75 mL) |
| 1/3 cup | cornstarch (75 mL) |
| 1/4 tsp | salt (1 mL) |
| 3 | eggs, beaten (3) |
| 3 cups | milk (750 mL) |
| 3/4 cup | CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (175 mL) |
| 3 tbsp | butter (45 mL) |
| 2 tsp | vanilla extract (10 mL) |
| 9-inch (23 cm) prepared pie crust, cooled | |
| Whipped topping | |
| Additional CHIPITS Dark Chocolate Chips or Semi-Sweet Chocolate Chips | |
Directions
- 1. Stir sugar with cocoa, cornstarch and salt in a medium saucepan. Whisk eggs and milk; gradually stir into sugar mixture until well blended. Set over medium heat; cook, whisking constantly, until mixture comes to a boil and starts to thicken. Remove from the heat.
2. Add chocolate chips, butter and vanilla to milk mixture; stir until melted and smooth. Pour into cooled, prepared pie crust. Immediately, place a piece of plastic wrap onto the pie's surface. Chill for 3 to 4 hours or until firm. Garnish with whipped topping and chocolate chips.
Makes 8 servings.
Variation:
• Add 1 cup (250 mL) sweetened coconut flakes along with the chocolate chips and butter.
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