Gary’s Chocolate Cream Pie

  • on August 22, 2007
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Ingrients & Directions

1 Pie shell, 9″ or 10″
2 Chocolate Pudding (double
1 pt Whipping Cream
1 ts Vanilla extract
3 tb Confectioner’s Sugar
Chocolate shavings (semi-sw)

Make a double batch of Gary’s Chocolate Pudding increasing the
cornstarch to about 4 1/2 tb per batch (8-10 total). Chill
thoroughly. This pudding will be extremely thick. Make or purchase
your favorite pie shell. I personally like the good old fashioned,
plain pie shell. My family seems to prefer a cookie type of shell. If
you make your own, you must pre-bake it as this pie requires NO
BAKING. Whip cream with confectioner’s sugar and vanilla extract
until thick and fluffy. Take 1/2 of the whipped cream and add to the
chocolate pudding. Because the pudding is so thick, you will probably
want to use an electric mixer for this task. Mix until all of the
whipped cream is thoroughly incorporated. Fill pie shell with the
pudding-whipped cream mixture. Place remaining whipped cream into a
piping bag and pipe onto top of pie. Shave bittersweet chocolate on
top as garnish. Cover pie and place into refrigerator for 2-3 hours
to allow the cornstarch that is in the confectioner’s sugar to set.

8 Servings

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