Double Chocolate Cream Pie
Ingredients
- 1 prepared 9" / 23 cm chocolate Cookie Pie Crust
- Filling:
- 2 1/2 cups (625 mL) Carnation® Regular 2% or Fat Free Evaporated Milk
- 3/4 cup (175 mL) granulated sugar
- 1/4 cup (50 mL) cornstarch
- 2 tbsp (30 mL) cocoa powder
- 2 eggs
- 8 oz (250 g) semi-sweet chocolate, chopped
- 1 tbsp (15 mL) vanilla extract
- Topping:
- 1 cup (250 ml) whipping cream
- 3 tbsp (45 mL) icing sugar
- 1 tsp (5 mL) vanilla extract
- Garnish:
- 1/4 cup (50 mL) shaved chocolate
Directions
Step 1:
Heat 2 cups (500 mL) evaporated milk in a medium saucepan over medium heat.
Step 2:
Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining 1/2 cup (125 mL) 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.
Step 3:
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.
Step 4:
Spoon cold mixture into pie crust.
Step 5:
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.
Tip
Using a store bought prepared pie crust makes this a no-bake dessert.