Chocolate Cream Pie
Ingredients
1 (9 inch) graham cracker pie crust
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed
Step 1
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Step 2
Place your mixing bowl over a pot of simmering water, stirring the chocolate mixture
constantly, until thickened. Remove from heat. Stir in butter or margarine
and vanilla extract.
Step 3
Once the filling has cooled slightly, pour into graham cracker crust. Lay a sheet of saran wrap over the pie to prevent a skin forming on the filling. (It won't stick to the filling when you're ready to remove it).
Step 4
Chill in the fridge for at least 2 hours, ideally overnight. Top with whipped cream and serve.
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