Name: Chocolate Cream Pie
Prep time: 4 h 20 min
Total time: 4 h 20 min
Ingredients: 2/3 cup sugar; 1/4 cup unsweetened dark cocoa powder; 1/2 teaspoon espresso powder; 3 tablespoons cornstarch; 1/4 teaspoon kosher salt; 2 1/4 cups whole milk; 1 1/2 teaspoons vanilla extract; 1 refrigerated pie crust, baked according to the package directions; Whipped topping, thawed, for garnish

Chocolate Cream Pie

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Chocolate cream pies were often found on the menus of local diners in the 1950s and ’60s. There’d often be stainless-steel siding and a jukebox in the corner while a freshly made Chocolate Cream Pie sat under a glass dome on the counter.

Author: Addie Gundry
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: Serves 8-10 1x
Category: Desserts

Ingredients

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2/3 cup sugar
1/4 cup unsweetened dark cocoa powder
1/2 teaspoon espresso powder
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 cups whole milk
1 1/2 teaspoons vanilla extract
1 refrigerated pie crust, baked according to the package directions
Whipped topping, thawed, for garnish

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Instructions

In a medium saucepan, combine the sugar, cocoa powder, espresso powder, cornstarch, and salt. Whisk gently to combine. Set over medium-high heat. While stirring continuously, slowly add the milk and bring to a boil. Remove from the heat and stir in the vanilla.
Pour into the pie crust and chill until ﬁrm.
Dollop the whipped topping over the pie.
Refrigerate for 4 hours or until ready to serve.

Find it online: https://foodgardening.mequoda.com/recipe/chocolate-cream-pie/