Chocolate Cream Pie

Chocolate Cream Pie

My family loves pudding. So it’s not a big jump to assume that they are fans of cream pies…especially a chocolate cream pie. Cream pies are essentially homemade pudding piled into a pie crust and topped with whipped cream. When I married Bill, I knew he had certain food standards…no instant pudding, but the box labeled cook and serve was quite acceptable. Quite the gourmet, wouldn’t you say?

His first born (and mine) loved pudding cups when he was a wee one. In fact, one night his uncle was baby sitting…or maybe being held captive by a toddler would be phrasing it more accurately. No diaper changing was allowed, just play time. And “puddy.” Well past his bedtime, little Tommy starting slapping both hands on the fridge, chanting, “puddy, puddy, puddy.” Of course, his doting uncle gave in without much of a fight…and Bill and I returned home to see the little night owl with a tell tale chocolate mustache. So, as you can imagine, there was no complaining when this chocolate cream pie was part of our Thanksgiving meal. Quizzing the family on whether this was better than the previously posted Chocolate Satin Pie or our old standby, French Silk Pie, I was told there was no way to compare. They were all good. I’ll get a better hold on their rankings when Christmas rolls around and I find out which one they request. Just know you won’t go wrong with any of the three.

Ingredients

  • ⅔ cup sugar
  • ¼ cup cornstarch
  • 2 tablespoon cocoa powder
  • Pinch of salt
  • 6 egg yolks
  • 2 cups 2% milk
  • ½ cup whipping cream
  • 6 ounces semi-sweet chocolate, chopped
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla
  • 9-inch pie crust of your choice
  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon dark rum
  • ½ teaspoon vanilla
Read the whole recipe on That Skinny Chick Can Bake