Velvety Chocolate Cream Pie Recipe
|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|
- 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.
• Add 1 cup (250 mL) sweetened coconut flakes along with the chocolate chips and butter.