Zutaten für Angela's Chocolate Cream Pie
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Self Rising Flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 1/4 cups whole milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 (9-inch) pie crust
- 1/4 cup all-purpose flour
- whipped cream (Cool Whip or homemade)
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Zubereitung von Angela's Chocolate Cream Pie
- In a medium bowl, whisk together 1/4 cup granulated sugar, 1/4 cup cornstarch, 1/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 1/4 cup whole milk and 2 large egg yolks until smooth.
- In a medium saucepan, combine 3/4 cup granulated sugar and 2 cups whole milk.
- Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
- Temper the chocolate mixture: Slowly whisk about 1 cup of the hot milk mixture into the egg yolk mixture to temper the eggs, preventing them from scrambling.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly for 1 full minute.
- Reduce heat to low and simmer for 5 minutes, stirring constantly to prevent sticking and burning.
- Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon pure vanilla extract until melted and smooth.
- Pour the chocolate filling into your prepared pie crust.
- Cover and refrigerate for at least 2-3 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, top each slice with a dollop of whipped cream (Cool Whip or homemade).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
137g
Fat
32g
Carbs
17g
