whole wheat chocolate cream pie with whipped cream topping

7-inch Chocolate Cream Pie with Whole Wheat Crust

I had trouble finding a good recipe for my January pie…I considered key lime, but the recipes had sweetened condensed milk (which I had plenty of during the holiday season), and pecan, but didn’t want to use corn syrup. This left me with chocolate. And even though December’s pie was a chocolate affair, I already had the ingredients for a chocolate cream pie on hand.

Chocolate cream pie was always my favorite at Village Inn, but I’ve never made it myself. I’ve considered making it in the past, but somehow got the impression that it used raw eggs so always avoided it (I guess because the filled pie doesn’t need to be baked).

I found this recipe for Chocolate Cream Pie in the Pennsylvania Dutch Cook Book. It’s an easy-to-make filling that goes into a pre-baked pie shell. The filling doesn’t look like enough but the chocolate flavor is strong and rich, and this pie isn’t overly sweet. I use Penzeys Natural Cocoa Powder, and it has totally spoiled me. It’s super smooth, very rich, and adds such a deep, chocolate flavor to whatever I make with it.

whole wheat chocolate cream pie

The pie before topped with whipped cream

slice of chocolate cream pie

7-inch Chocolate Cream Pie

Adapted from the Pennsylvania Dutch Cook Book

Makes one 7-inch pie

Ingredients

  • 2 tbls unsweetened cocoa powder
  • 2 tbls water
  • 1 tbls butter, melted
  • 1/4 c granulated sugar
  • 1 tbls + 1 tsp cornstarch
  • Pinch salt
  • 3/4 c milk, warmed
  • 13 gm egg (1/4 of a large egg), lightly beaten
  • 1/4 tsp vanilla extract
  • One 7-inch pie shell, baked
  • 1/2 c heavy whipping cream
  • 1 tbls granulated sugar
  • 1/4 tsp vanilla

Instructions

  1. Heat the water in a microwave-safe bowl for about 1 minute. Stir in the cocoa until smooth. Then stir in the melted butter.
  2. In a small saucepan, mix the sugar, cornstarch, and salt. Then slowly stir in the warm milk, followed by the cocoa mixture and egg. Cook over medium-low heat, stirring constantly until thick but not boiling. Remove from heat and stir in the vanilla.
  3. Pour the filling into the pre-baked pie shell and cool.
  4. Once cool, make the whipped cream topping by whipping the cream in a stand mixer with the whisk attachment for about 1 minute. Add the sugar and vanilla and beat until stiff peaks form.
  5. Gently spread the whipped cream over the chocolate filling. Cover with plastic and chill until ready to serve.

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