HERSHEY'S Velvety Chocolate Cream Pie Recipe
Details
- Time
- 3 hours
- Skill Level
- Beginner
- Yields
- 8 servings
This Velvety Chocolate Cream Pie Recipe will hit the spot, made with HERSHEY'S Cocoa and HERSHEY'S CHIPITS - in dark or semi-sweet chocolate variety.
Ingredients & Directions
- Chill Time
- 3 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cupgranulated sugar (175 mL)
-
1/3 cupHERSHEY'S Cocoa (75 mL)
-
1/3 cupcornstarch (75 mL)
-
1/4 tspsalt (1 mL)
-
3eggs, beaten
-
3 cupsmilk (750 mL)
-
3/4 cupHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (175 mL)
-
3 tbspsbutter (45 mL)
-
2 tspsvanilla extract (10 mL)
-
prepared pie crust, 9-inch (23 cm), cooled
-
whipped topping
-
HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (additional)
Key Ingredients
Directions
Equipment Needed
Stovetop
Saucepan
Measuring Cups
Whisk
Plastic Wrap
Refrigerator
1
Stir sugar with cocoa, cornstarch and salt in a medium saucepan. Whisk eggs and milk; gradually stir into sugar mixture until well blended. Set over medium heat; cook, whisking constantly, until mixture comes to a boil and starts to thicken. Remove from the heat.
2
Add chocolate chips, butter and vanilla to milk mixture; stir until melted and smooth. Pour into cooled, prepared pie crust. Immediately, place a piece of plastic wrap onto the pie's surface. Chill for 3 to 4 hours or until firm. Garnish with whipped topping and chocolate chips.
Variation: Add 1 cup (250 mL) sweetened coconut flakes along with the chocolate chips and butter.
