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Double Chocolate Cream Pie

  • Makes: 8 servings  
  • Preparation Time: 10 minutes 
  • Cooking Time: 10 minutes 

Ingredients

1 prepared 9"23 cm Chocolate Cookie Pie Crust

Filling

2 1/2 cups625ml Carnation® Regular 2% or Fat Free Evaporated Milk

¾ cup175ml granulated sugar

¼ cup50ml cornstarch

2 tbsp30ml cocoa powder

2 eggs

8 oz250g semi-sweet chocolate, chopped

1 tbsp15ml vanilla extract

Topping

1 cup250ml whipping cream

3 tbsp45ml icing sugar

1 tsp5ml vanilla extract

Garnish

¼ cup50ml shaved chocolate

Directions

  1 Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.

  2 Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining ½ cup (125mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.

  3 Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture over chocolate. Stir until chocolate melts and mixture is smooth.. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold.

  4 Spoon cold mixture into pie crust.

  5 Whip cream until light. Add icing sugar and vanilla and beat until stiff and cream holds its peaks. Spoon over chocolate filling. Sprinkle with shaved chocolate. Refrigerate for at least 1 hour before serving.

Tip(s)

Using a store bought prepared pie crust makes this a no-bake dessert.


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