Chocolate Cream Pie
Recipe provided by Don Bell. NOTE: Place plastic wrap or wax paper on top of the hot mixture so it doesn’t form a skin. You can use a meringue but I prefer Whipped Cream. I’ve made this several times and it turned out perfect each time.
Ingredients
1 10” Pie Crust (pre-baked)
1 Cup Water
1 Cup Evaporated Milk
1 Cup Sugar
2 Tbs Cocoa (heaping)
3 Tbs Cornstarch (level)
4 Ea Egg Yolks
2 Tbs Butter
1 Tsp Vanilla
Directions
Place all dry ingredients in a microwave safe bowl (I use a Pyrex 8 cup measuring cup). Whisk together to thoroughly mix.
Add Evaporated Milk, Water and Egg Yolks and whisk together thoroughly.
Place in a microwave, on high, for 4 minutes.
Remove and whisk briskly until there are no lumps then return it to the microwave for 1 additional minute. Remove and whisk again (mixture will be thick and creamy.
Add the Butter and vanilla and stir until butter is melted
Pour into the pie crust and place it in the refrigerator for a couple of hours or until set.