Chocolate Pie

Products Used
1
100
305
Chocolate Pie
By Imperial Sugar
Prep Time:
15m
Yield:
One 9-inch pie
Plan for:

Refrigerate at least 2 hours

Here’s a twist on the classic 50’s diner chocolate pie recipe. A rich custard-like chocolate filling sits on a crumbly, graham cracker crust and is topped with whipped creme chantilly.

Here’s a twist on the classic 50’s diner chocolate pie recipe. A rich custard-like chocolate filling sits on a crumbly, graham cracker crust and is topped with whipped creme chantilly.

Rating:
Rate it yourself
Tested by Imperial
Five star seal
Products Used

Ingredients

    Directions

    1. Preheat oven to 375°F.
    2. Best results are obtained by pre-baking graham crust. Follow manufacturer’s directions.
    3. In a saucepan whisk together sugar, cornstarch, flour and cocoa powder. Whisk in milk, egg yolks, salt and vanilla extract. Whisk mixture constantly over medium heat to a full boil.
    4. When mixture bubbles and is thick remove from heat and stir in butter. Pour in pre-baked pie shell. Place in refrigerator and let cool completely, at least 2 hours.
    5. Meanwhile prepare chocolate shavings. Best results are obtained if chocolate is at about 75°F. Using a vegetable peeler, shave chocolate in same manner as peeling a carrot.
    6. For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream and chocolate shavings.
    Rate & Review
    or to post comments
    Lynn H
    Jun 25, 2011

    Made this in a baked pie crust with meringue topping. Turned out great.

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    Tarta de Chocolate

    Products Used
    1
    100
    305
    Chocolate Pie
    Por Imperial Sugar
    Tiempo de preparación:
    15m
    Rendimiento:
    un pastel de 9 pulgadas

    Here’s a twist on the classic 50’s diner chocolate pie recipe. A rich custard-like chocolate filling sits on a crumbly, graham cracker crust and is topped with whipped creme chantilly.

    Clasificación:
    Califíquelo usted mismo
    Tested by Imperial
    Products Used

    Ingredientes

    • 1 masa de galletas Graham para tartas
    • 1 taza de Imperial Sugar Azúcar Granulada Extra Fina
    • 2 cucharadas de maicena
    • 2 cucharadas de harina multiuso
    • 1/3 taza de polvo de cacao, preferiblemente oscuro
    • 2 tazas de leche
    • 3 yemas de huevos grandes
    • Pizca de sal
    • 2 cucharaditas de vainilla
    • 2 cucharadas de mantequilla sin sal

    Para hacer la crema batida o Chantilly:

    Ralladuras de chocolate (opcional):

    • 1 barra de chocolate de buena calidad de 3 a 5 onzas

    Direcciones

    1. Caliente el horno a 375° F.
    2. Para obtener mejores resultados, hornee la masa de galletas Graham antes de rellenar. Siga las instrucciones del fabricante.
    3. En una cacerola, bata la azúcar, la maicena, la harina y el chocolate en polvo. Añada batiendo la leche, las yemas, la sal y la vainilla. Bata la mezcla constantemente sobre fuego medio hasta que hierva.
    4. Cuando la mezcla comience a hacer burbujas y esté espesa quítela del fuego y añádale la mantequilla. Vierta la mezcla sobre la masa para tarta precocida. Refrigere por 2 horas permitiendo que se enfríe completamente.
    5. Mientras tanto prepare las ralladuras de chocolate. Para mejores resultados, asegúrese que el chocolate esté alrededor de 75° F. Usando un pelador de vegetales, pele el chocolate de la misma manera que pela una zanahoria.
    6. Para batir la crema, use un tazón frío y bata justas la crema, la azúcar y la vainilla hasta formar picos. Adorne la tarta con la crema batida y con las ralladuras de chocolate.
    Lynn H
    Jun 25, 2011

    Made this in a baked pie crust with meringue topping. Turned out great.

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