Signature Chocolate Cream Pie "Jennifer's Recipe"

Chocolate cream pie has been one of my favorites for as long as I can remember. In my family growing up, chocolate cream pies were made for nearly every get-together, and when it comes to making a chocolate cream pie today, my daughter Jennifer is the one who the family wants to make it. Her recipe comes from a cookbook "From My Kitchen" by Barbara Richardson, that my mother gave to me when Jennifer was a little girl. This is a tried and true recipe that I have passed down to Jennifer that is so quick and easy to make. It is exactly what you are looking for in a rich and intense chocolate flavored pie that is paired with a sweetened whipped cream topping.


Signature Chocolate Cream Pie "Jennifer's Recipe"

1 9" pie crust, baked and cooled
3 large eggs, separated
1 1/2 cups milk (I use 1/2 evaporated and 1/2 whole milk)
1 cup sugar
2 tablespoons flour
2 tablespoons corn starch
3 tablespoons cocoa
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla

Mix egg yokes and milk with wire whisk or rotary beater. Mix dry ingredients and add to milk-egg mixture. Cook in microwave on Full Power 6-8 minutes stirring well at 2 minute intervals until thickened. Add butter and vanilla stirring well. Pour pie filling immediately in baked pie crust. Cool to room temperature and refrigerate 1 hour before topping with sweetened whipped cream.


Sweetened Whipped Cream

2 cups cold heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Whip cream on medium-high speed using a hand-held or stand mixer until almost stiff. Add confectioners' sugar and vanilla and whip until stiff.