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Chocolate Cream Pie

Chocolate Cream Pie

  • Makes: 8 servings  
  • Preparation Time: 20 minutes 
  • Baking Time: 25 minutes 

Ingredients

Pastry:

2 cups500 ml Robin Hood® Original All Purpose Flour

3/4 tsp3 ml salt

1 cup250mL All Vegetable Shortening

1 egg

2 tbsp30 mL water, cold

1 tbsp15 mL white vinegar

Filling:

2 1/2 cups625 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

3/4 cup175 mL granulated sugar

1/4 cup50 mL cornstarch

2 tbsp30 mL cocoa powder

2 eggs

8 oz250 g semi-sweet chocolate, chopped

1 tbsp.15 mL vanilla extract

Topping:

1 cup250 mL whipping cream

3 tbsp 45 mL icing sugar

1 tsp 5 mL vanilla extract

Garnish:

1 tsp5 mL shaved chocolate

Directions

  Pastry:

  1 Preheat oven to 425°F (220°C).

  2 Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.

  3 Beat egg, water and vinegar together to blend. Pour over flour mixture. Stir with fork until mixture is moistened.

  4 Divide dough in half and shape into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill dough 15 minutes for easier rolling. Set aside 1 portion of dough for another use.

  5 Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness, in spoke fashion, from center to edge with light even strokes. If dough sticks, dust lightly with flour. Roll dough into a circle, about 1” (2.5 cm) larger than upside down pie plate. Ease into 9” (23 cm) pie plate. Prick bottom and sides of dough thoroughly with a fork. Bake in preheated oven, 10 to 15 minutes or until golden. Cool.

  Filling:

  6 Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.

  7 Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining ½ cup (125mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.

  8 Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon mixture into pie crust.

  Topping:

  9 Whip cream until light. Add icing sugar and vanilla and beat until stiff and cream holds its peaks. Spoon over chocolate filling. Sprinkle with shaved chocolate. Refrigerate for at least 1 hour before serving.

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