Angela S Chocolate Cream Pie Recipe

Ingredients for 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 (1/4 stick) unsalted butter
• Vanilla Extract
• Pie Crusts

How to Make Angela S Chocolate Cream Pie

1. 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.
2. Gradually whisk in 1/4 cup whole milk and 2 large egg yolks until smooth.
3. In a medium saucepan, combine 3/4 cup granulated sugar and 2 cups whole milk.
4. Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
5. 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.
6. Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture.
7. Bring the mixture to a rolling boil over medium-high heat, stirring constantly for 1 full minute.
8. Reduce heat to low and simmer for 5 minutes, stirring constantly to prevent sticking and burning.
9. Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon pure vanilla extract until melted and smooth.
10. Pour the chocolate filling into your prepared pie crust.
11. Cover and refrigerate for at least 2-3 hours, or preferably overnight, to allow the filling to set completely.
12. Before serving, top each slice with a dollop of whipped cream (Cool Whip or homemade).