Easy Chocolate Cream Pie Recipe

This easy chocolate cream pie recipe will take care of your chocolate cravings. It features semi-sweet chocolate, milk chocolate and a dark chocolate bar. True choco-holics won't be able to stay away.

Tips for Cooking Cream Pies
Basic Recipe: Since most cream pies use the same basic recipe, you can usually mix and match, switching one ingredient or flavor for another. Adding a layer of fruit filling is usually fine, but the pie will be mounded up higher in the pan, sometimes to the point of overflowing.

Powdered ingredients: Unless stated, always sift the dry ingredients together. Cinnamon or other spices will be dispersed better if they have been mixed in with the flour beforehand. Additionally, lumps are less likely to occur.

Eggs: Eggs can be stringy and leave globs in creamed pies if not mixed correctly. Eggs should always be well beaten before adding them to the mixture. If possible, mix a half cup of the cream liquid with the eggs, whisking until smooth, before adding to the mixture.

Formation of Skin: Cream pies begin to form a skin as soon as they cool. To avoid this problem, press a sheet of plastic wrap directly against the top of the creamed mixture. You may lose a little bit of the mixture when you remove the plastic wrap, but it's preferable over having unsightly pieces of thickened skin in your beautiful pie. If the plastic wrap messes up the top of the pie, add enough whipped topping to hide the blemishes.

Recipe for Chocolate Cream Pie
Chocolate Graham Cracker Crust
Ingredients You Will Need:
1 cup chocolate graham cracker crumbs
½ cup sugar
1 to 2 tablespoons melted butter

Cream Pie Filling
Ingredients You Will Need:
¾ cup white sugar
½ cup white flour
2 eggs, beaten
2 cups milk
2 tablespoons vanilla
½ cup semi-sweet chocolate morsels
½ cup milk chocolate morsels
1 tablespoon butter or margarine
1 regular size dark chocolate Hershey bar

Crush chocolate graham crackers, and add ½ cup sugar to the cup of graham cracker crumbs, plus one to two tablespoons of melted butter. Both sugar and butter amounts can be changed, depending upon your own personal preference. If the sugar and graham cracker mixture doesn't hold together, you do not have enough butter. Press the graham cracker crumbs into the bottom and sides of a pie pan. Cover the pie pan, and place it in the refrigerator until ready to use.

In a heavy-bottomed saucepan, mix the sugar and flour. In cup, whisk eggs and milk until smooth, and add to the saucepan. Slowly bring to a boil, stirring constantly. Once the mixture thickens, remove from heat.

Add the vanilla, chocolate morsels and butter, stirring until melted. Immediately pour into the prepared graham cracker crust. Press a piece of plastic wrap across the top of the pie, and place it in the refrigerator to cool.

Using a knife, cut curls from the edge of the chocolate bar. Refrigerate.

Just before serving the pie, spread chocolate Cool Whip over the top, and garnish with chocolate curls.

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