From Doug Strautman (Paula Dean)

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Name: Chocolate Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1 Cup Sugar; 1/4 Cup Cocoa; 1/4 Cup Corn starch; pinch Salt; 3 Cups Whole milk; 3 Egg yolks; 1 1/2 tsp Vanilla; 1 Cup Semi sweet chocolate chips; 1 9" Pie crust baked at 375 for 15 minutes, and cooled; Sweetened whip cream 2 cups heavy cream + 1/2 cup sugar; Toasted Pecans Chopped (optional)

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INGREDIENTS

1 Cup Sugar
1/4 Cup Cocoa
1/4 Cup Corn starch
pinch Salt
3 Cups Whole milk
3 Egg yolks
1 1/2 tsp Vanilla
1 Cup Semi sweet chocolate chips
1 9" Pie crust ; baked at 375 for 15 minutes, and cooled
Sweetened whip cream ; 2 cups heavy cream + 1/2 cup sugar
Toasted Pecans ; Chopped (optional)

Servings

INSTRUCTIONS

Bake and cool the pie crust ... consider using a weight, such as a foiled brick, inside the pie crust to prevent the crust from bubbling.

In a heavy bottomed 1 quart saucepan, combine the sugar, cocoa, corn starch and salt. Stir with a spoon to combine. In a separate bowl, combine the milk and egg yolks with a whisk until well blended.

Slowly begin adding the milk and egg mixture to the chocolate mixture, blending well with a metal spoon. Cook this mixture over medium heat until it thickens, stirring constantly. This step will take some time, perhaps up to 20 minutes.

When it is quite thick, add the vanilla and chocolate chips. Stir until completely blended. Pour into the piecrust, allow to cool, cover and refrigerate until ready to serve.

To make the whipped cream: In a metal or glass bowl, add 1/2 cup sugar to 2 cups heavy cream. Mix with chilled mixers until stiff peaks form. Top the pie and serve immediately.

NOTES

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Chocolate Cream Pie

1 Cup Sugar
1/4 Cup Cocoa
1/4 Cup Corn starch
 pinch Salt
3 Cups Whole milk
3 Egg yolks
1 1/2 tsp Vanilla
1 Cup Semi sweet chocolate chips
1 9" Pie crust baked at 375 for 15 minutes, and cooled
 Sweetened whip cream 2 cups heavy cream + 1/2 cup sugar
 Toasted Pecans Chopped (optional)

Bake and cool the pie crust ... consider using a weight, such as a foiled brick, inside the pie crust to prevent the crust from bubbling.

In a heavy bottomed 1 quart saucepan, combine the sugar, cocoa, corn starch and salt. Stir with a spoon to combine. In a separate bowl, combine the milk and egg yolks with a whisk until well blended.

When it is quite thick, add the vanilla and chocolate chips. Stir until completely blended. Pour into the piecrust, allow to cool, cover and refrigerate until ready to serve.

To make the whipped cream: In a metal or glass bowl, add 1/2 cup sugar to 2 cups heavy cream. Mix with chilled mixers until stiff peaks form. Top the pie and serve immediately.

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Nutrition

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Serving Size: 1 Serving (2750g)
Recipe Makes: 1 Servings

Calories: 11921
Calories from Fat: 6653 (56%)

Amt Per Serving		% DV

	Total Fat 739.3g	986 %
	Saturated Fat 423.5g	2117 %
	Monounsaturated Fat 250.3g
	Polyunsanturated Fat 30.4g
Cholesterol 638.5mg		196 %
Sodium 57027.2mg		1966 %
Potassium 8680.9mg		228 %
Total Carbohydrate 1538.2g		452 %
	Dietary Fiber 136.6g	546 %
	Sugars, other 1401.7g
Protein 112.4g		161 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11921

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