Old Fashioned Chocolate Cream Pie
Serves: 1 large pie/8 servings
  • 1 deep dish pie crust, pre-baked and cooled
  • 3 egg yolks
  • 3 cups whole milk
  • 1½ cups white sugar
  • 3 Tbl. cornstarch
  • ½ cup unsweetened Special Dark unsweetened cocoa powder, (*I use Hershey's)
  • ½ tsp. salt
  • 1 Tbl. butter
  • 2 tsp. vanilla extract
  • ⅛ tsp. almond extract
  • 1 (8 oz.) tub frozen whipped topping, thawed (*can make homemade whipped cream / or make a meringue topping if that's what you like best)
  1. In a large saucepan (with the heat OFF), whisk together the egg yolks and the milk.
  2. In a medium bowl, with a second (*dry) whisk, whisk together the sugar, cornstarch, salt and cocoa powder.
  3. Whisk the dry ingredients into the wet ingredients in the saucepan. Turn heat to medium. Whisk continually until mixture begins to thicken and bubble (about 10-15 minutes). *I usually switch to a large spoon after it starts to heat. Make sure to scrape the bottom and sides of the pan well while heating.
  4. Remove from heat and add the butter, vanilla and almond extract. Stir well to combine.
  5. Let cool for a few minutes while continuously stirring, and then pour into the baked pie crust. Chill overnight.
  6. Top with whipped topping before cutting and serving.
  7. *If you have extra filling, just pour it into small bowls or parfait glasses and enjoy as pudding!
Recipe by Wildflour's Cottage Kitchen at http://wildflourskitchen.com/2017/10/30/best-old-fashioned-dark-chocolate-cream-pie/