My girl, Eliana, is quite the baker. I’m such a proud mama knowing I could not have made a pie like this start to finish at age 12. As soon as I have up control of the kitchen she ran with it! She modified a recipe (see below) and I think it’s amazing!! She made this for her thirteen year old brother for his birthday. Aww!! How sweet, huh? Okay…enough mama bragging and lets talk PIE!
Eliana’s CHOCOLATE CREAM PIE
1 rolled refrigerated pie crust (from a 15-ounce package)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups cold milk
1 teaspoon vanilla extract
For the topping:
3/4 pint (1 1/2 cup) heavy whipping cream
3 tablespoons confectioners’ sugar
Bake the pie shell according to package directions in a 9-inch deep dish pie plate; let cool. Or bake your own pie crust. Yay you! In a medium saucepan, combine granulated sugar, cocoa, cornstarch, & salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Seriously, don’t stop stirring it. For reals. Remove from heat and stir in vanilla. Pour into pie crust & chill 1 hour. Do the chill dance. In your kitchen. For an hour. Use an electric mixer (or your muscles) combine heavy cream & confectioners’ sugar & beat until stiff peaks form. Like mountains. Spread evenly over pie. Shave some chocolate pieces over the top. Chill 8 hours or overnight before serving.