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Chocolate Cream Pie

1 (9 inch) graham cracker pie shell
1 1/4 c. sugar
2 tbsp. flour
2 tbsp. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 egg yolks
3 (1 oz.) pkgs. unsweetened chocolate
1 tbsp. butter
1/2 tsp. almond extract
8 oz. Cool Whip
Chocolate curls for garnish

In large mixing bowl, mix sugar, flour, cornstarch, salt, milk and egg yolks. Beat until smooth 1 minute. Pour into medium saucepan. Stir CONSTANTLY over medium heat until mixture thickens and comes to full boil. Stir and boil 1 minute.
Remove from heat. Add unsweetened chocolate and butter. Stir until well blended and chocolate has melted. Add almond extract and blend. Pour into pie shell. Place plastic wrap on surface to prevent "skin" from forming.

Refrigerate 3 hours or more. One hour before serving, top with Cool Whip. Garnish with chocolate curls. Refrigerate until serving.