Chocolate Cream Pie
This recipe is for Inspiration Bakery and Mixes Founder, Debbie's, Dad’s favorite pie. Whenever her family had a holiday gathering, Debbie's Mom always made sure that Dad had his chocolate cream pie. And only Dad could have the first slice. Most of the time he kept several pieces for later. So, to be fair in later years, Debbie and her sister, Cathy, made sure everyone could have Chocolate Cream Pie by bringing two pies to every holiday gathering. One for Dad and one for everyone else.This recipe can be made Dairy-Free and it's always Gluten-Free! Yummm!
- Plastic Cling Wrap
- Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Dough Knife/Cutter
- Wire Whisk
- Large Spoon
- Stove with Oven
- Rolling Pin or Glass Bottle (to roll dough)
- 8" or 9" Pie Pan
- Paring Knife
- Sauce Pan
- 1 Bag Inspiration Bakery and Mixes Pie Crust Mix One bag of Mix makes 2 crusts. Make 2 pies, or freeze the extra dough wrapped in plastic wrap in a freezer bag for up 3 months.
- 2/3 Cup Palm Oil Shortening (100% palm oil) or Vegetable Shortening If you use a vegetable shortening (soy), reduce water to ¼ cup
- 1/2 Cup Water (cold)
- 1 Whole Egg
- 1/2 Teaspoon Vanilla Extract
- 1/2 Tablespoon Apple Cider Vinegar
Chocolate Pie Filling
- 2 1/2 Cups Coconut Milk (canned)
- 1/3 Cup Cornstarch
- 2 Semi-sweet Chocolate Baking Squares (1 ounce each)
- 1 1/2 Cup Granulated Sugar
- 4 Egg Yokes (slightly beaten)
- 2 Tablespoons Butter or Margarine
- 1/2 Teaspoon Vanilla Extract
- Prepare two pieces of plastic cling wrap in a cross shape. You will wrap the pie dough tightly in the plastic cling wrap and put it in the refrigerator for 2-4 hours or overnight.
- Place your Inspiration Bakery and Mixes Pie Crust Mix in a bowl. Add shortening. Using a dough cutter or a fork, make pea size balls. Whisk together other ingredients. Add wet ingredients to dough and using a spoon, gently blend till its moist.
- Remove dough from refrigerator about 30 minutes before rolling it. Turn oven on to 400F°
- Put a light coating of tapioca flour on a board or on plastic cling wrap larger than your pie pan, then place 1/2 dough in the center. Using plastic cling wrap gives you the ability to place the dough in the center, cover the dough with a second piece of plastic cling wrap, then roll out. Roll dough out in a circle 1" larger than your pie pan.
- Remove the top plastic cling wrap. Slide your hand under the dough on the bottom piece of the plastic cling wrap. With the other hand, place the pie plate on top. Then flip it over. With the plastic cling wrap still on, gently push the dough into the pie plate. Remove plastic cling wrap.
- Trim the excess dough around the outside of the pie pan and crimp the edges with your fingers or a fork Use the fork to poke holes in the dough so it won't lift out of the pie pan while baking. Place in oven for 12-15 minutes. Remove and cool completely before filling.
- Mix the coconut milk and cornstarch together with your wire whisk and set aside. Be sure to whisk again before adding to the mixture.
- In a sauce pan on low heat, slowly melt the two chocolate squares. Once the chocolate is completely melted, slowly add the sugar and stir.
- Then add the coconut milk and cornstarch combination and stir into the chocolate and sugar mixture. Stirring constantly, cook over medium heat until it boils and thickens. Remove from the stove but keep the heat on.
- Place about 1/3 cup of mixture in a bowl and cool slightly. Slowly add the egg yolks and stir together.
- Return the pan to the stove on medium and add the egg mixture. Cook another minute or so. Remove from stove and add the butter and vanilla. Stir well.
- Pour the chocolate filling into the cooled pie crust. To prevent a skin from forming, take a little butter and with a fork spread over the top of the warm filling.
- Let sit for about 15 minutes before placing in the refrigerator uncovered. Refrigerate for 2-3 hours.
- Serve with whipped cream or dairy-free substitute. And enjoy Debbie's Dad’s favorite pie!