This combo of chocolate pudding and pastry is genius. And the recipe is quick and easy. Smooth, sweet but not too sweet, and the perfect achievement of chocolate flavor, this filling is fantastic and the ultimate comfort food. Top with whipped cream or dust with icing sugar, and you’ve got yourself a pie that would be a sure contest winner. And I’ve also got this idea that sliced banana would complete this pie in a way more delicious than I can even imagine. Bananas, chocolate and whipped cream; is there anything better?
This recipe is inspired by Young Living In Texas’s ‘Chocolate Cream Pie’ on food.com.
Old Fashioned Chocolate Cream Pie
Yield: One 9 inch pie
1 pastry shell – check out my recipe here
1 2/3 cup of water
4 tbs of cornstarch
5 tbs of unsweetened cocoa powder
3 egg yolks, beaten
2 tbs of butter
1 tsp of vanilla extract
12-13 oz of sweetened condensed milk
Preheat the oven to 400 F. Press the pastry shell into a pie plate and cook until the crust is no longer soft, about 25 minutes. Baking time will vary depending on the pie crust you’re using. Once the crust is cooked, allow it to cool for 10-15 minutes.
In a large saucepan over no heat, whisk together the water, cornstarch and cocoa powder until all the lumps are gone. This should take 2-3 minutes of whisking. Stirring constantly, mix in the condensed milk and egg yolks.
Turn on the stove to medium-low, and heat the chocolate until it has thickened significantly, about 5 minutes. Add the butter and vanilla extract and stir until combined.
Remove from heat and allow the chocolate to cool slightly, for about 10 minutes. Stir occasionally. Pour the chocolate into the cooled pie crust and refrigerate until ready to serve, or for at least 30 minutes.
Serve with whipped cream and a few slices of fresh banana.