#CHOCOLATE CREAM PIE FULL#
For those who like a less-sweet crust, try this: Use an entire sleeve of Nabisco chocolate wafers (minus the 1-8 cookies you have to eat before pulverizing into crumbs), a full stick of butter, only 1 Tbs sugar, and 1/4 tsp salt. Cheesecloth? Please, wand blender.ĭelicious, rich, easy to make, & a pretty presentation. The result was "the best chocolate pudding that I have ever tasted."Įither way it's a winner, and it's not hard. This year I left the chocolate as is, but reduced the sugar by ~1/5, and used a wand blender to remove the lumps after cooking the custard. Last year I added extra unsweetened chocolate to give it a deep, dark chocolate tang.
I've made this for two Thanksgivings, now, and it's always a hit. I used chocolate graham crackers for the crust. It is sweet so I wouldn't and didn't add sugar to the whipping cream. Helps to have an assistant as stirring and bombing chocolate is hard to manage. I melted the chocolate in the micro on 60% power for 90 second intervals. I can't always find the chocolate cookie wafers, so I substitute chocolate grahams, which work great.Įasy to make! Be patient with the custard.wait for it to go from white to eggy yellow and presto! It will firm up. Works great.Īfter trying a variety of chocolate cream pie recipes, I've settled on this one as having just the right amount of creamy, chocolatey goodness - not overpowering. I melt chocolate in 2-cup glass measuring cup at 50% power and stir. I added a TBS of amaretto to one and a TBS of good bourbon (Basil Hayden's) to another awesome!!!! I used chocolate animal crackers for the crust Would make over and over again!Įxcellent pie. I love it because it isn't overwhelmingly sweet but at the same time has that rich chocolatey goodness you want in a chocolate cream pie. I have been making this pie for Thanksgiving every year since I discovered it. Today's Boxing Day, and although the crust is much more soaked, it still holds together very well. I made the pie Xmas Eve, we ate half of it Xmas day. Took the advice from another comment about the crust and used all but a few cookies in the sleeve, a whole stick of butter, only 1 T sugar, added 1/2 t Kosher salt. So delicious! I have used the wafers and also Oreo cookies without the crepe in the middle.Įxcellent! Had an abundance of Nestle semisweet morsels and used those, along with Baker's unsweetened. I have made this twice and it is a go to recipe. Mix together and press into pan, bake at 400 for 18 minutes
#CHOCOLATE CREAM PIE FREE#
I have a couple of gluten free people in my family, so I use an oatmeal crust
#CHOCOLATE CREAM PIE HOW TO#
There used to be instructions with this recipe on how to turn it into coconut cream pie? Does anyone still have that? Would love to make one of each this year!
Love this recipe - I've made it for years to rave reviews! To lighten it slightly we use vanilla wafers instead of chocolate.
MAKE this pie, EAT this pie, REPEAT as often as necessary. Great for grown ups too, made it for my sister’s 40th and it was a toss up as to whether she liked seeing Adele in NYC or coming home to this pie. It is now a holiday must have and several of my kids prefer it to a birthday cake. This is the best pie I’ve ever had or made. I cannot possibly understand how this pie does not have a solid 5 star review. I don’t want to fool around with the filling ratios too much for fear that it won’t set properly. To me it still needs something - it’s pretty bland despite quantities of excellent chocolate. Added a dribble of grand marnier (should have been framboise). To increase the flavor I put a coat of raspberry jam on the crust before I put in the filling and some fresh raspberries on top.
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