My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!
Ingredients
- 1.5 cups white sugar
- 5 large egg yolks
- 1 cup milk
- 0.5 cups unsweetened cocoa powder , such as Hershey's®
- 5 tablespoons cornstarch
- 0.5 teaspoons salt
- 2 cups half-and-half
- 1 tablespoon butter
- 1.5 teaspoons vanilla extract
- 1 prepared graham cracker crust , 10 inch
Instructions
-
1
Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
-
2
Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
-
3
Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.
Nutrition Facts
Per serving
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