Classic Chocolate Cream Pie

Contributed By: Doug Lawford


9-inch baked pastry shell or crumb crust, cooled

5 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate
Baking Bar, broken into pieces

3 cups milk, divided

1-1/3 cups sugar

3 tablespoons all-purpose flour

3 tablespoons cornstarch

1/2 teaspoon salt

3 egg yolks

2 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

Sweetened whipped cream(optional)


1. Prepare pastry shell; cool.

2. Combine chocolate and 2 cups milk in medium saucepan; cook
over medium heat, stirring constantly, just until mixture boils.
Remove from heat.

3. Stir together sugar, flour, cornstarch and salt in medium bowl.

Blend remaining 1 cup milk into egg yolks; stir into sugar mixture.

Gradually add to chocolate mixture. Cook over medium heat, stirring
constantly with wire whisk, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla.

4. Pour into prepared pastry shell; press plastic wrap directly onto surface. Cool; refrigerate until well chilled. Top with whipped cream, if desired

. 8 to 10 servings.

Return To List Of Recipe Titles