• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 8 servings
  • Chocolate Cream Pie
    Chocolate Cream Pie

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Pastry:
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3/4 tsp salt
  • 1 cup All Vegetable Shortening
  • 1 egg
  • 2 tbsp water, cold
  • 1 tbsp white vinegar
  • Filling:
  • 2 1/2 cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tbsp cocoa powder
  • 2 eggs
  • 8 oz semi-sweet chocolate, chopped
  • 1 tbsp. vanilla extract
  • Topping:
  • 1 cup whipping cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • Garnish:
  • 1 tsp shaved chocolate

Serving Size: 8 servings

Next

Directions

Serving Size: 8 servings

  • Pastry:
  • Preheat oven to 425°F (220°C).
  • Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
  • Beat egg, water and vinegar together to blend. Pour over flour mixture. Stir with fork until mixture is moistened.
  • 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.
  • 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:
  • Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.
  • 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.
  • 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:
  • 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.
Finish

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