It’s pretty simple to make chocolate cream pie

This recipe comes from a cookbook titled “Mom’s Best Desserts.”  I found this at a thrift store and what I liked about it was that it has basic, simple desserts.  And a lot of them.  Being able to find so many great recipes online and on Pinterest I don’t buy many cookbooks anymore.  But this one is a good one.

The chocolate cream pie was a big hit here. I’ve made it three times already and each time it doesn’t stay around very long. It’s pretty simple to make too.

With the fall season finally here I’m looking forward to making some new apple recipes.  I’ve become a big fan of apple cakes and hope to be making some soon.  Have a great weekend everyone!


One prebaked 9-inch single crust pie shell
1 cup granulated sugar
1/4 cup unbleached all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups milk
2 ounces semisweet chocolate, chopped or 1/3 cup semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
4 large egg yolks, lightly beaten
1 tablespoon butter, cut into small pieces
1 tablespoon plus 1 teaspoon dark rum (I omitted this)
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1 tablespoon sifted confectioners’ sugar

Grated chocolate, to garnish

Prepare pie shell according to directions on package if using store bought one.  Let cool on rack before filling. In a heavy saucepan, combine granulated sugar, flour, cornstarch and salt.  Add the milk gradually, stirring constantly with a wire whisk to remove any lumps.

Add the semisweet and unsweetened chocolates.  Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil;  continue stirring and boil for 1 minute.  Remove from the heat. Gradually stir a few teaspoons of the chocolate mixture into the beaten yolks, mixing constantly until blended.

When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined.  Cook, stirring constantly for 2 minutes, until thick and smooth.  Remove from heat. Add the butter gradually.   Stir in 1 tablespoon of rum (if using) and the vanilla.  Pour the filling into the baked crust.

Cover the surface of the filling with plastic wrap.  Let cool. Refrigerate the pie for 3 to 4 hours, until firm.  The pie can be refrigerated for up to 24 hours. Just before serving, whip the cream until soft peaks form.  Add the confectioners’ sugar and the remaining 1 teaspoon of rum (if using).  Beat until stiff.  Pipe the whipped cream on top of the pie and sprinkle with grated chocolate.

By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com

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