Talk about good! This pie is about as good as it gets! I’ve been wanting to try this recipe ever since I made the Nutter Butter Banana Pudding Pie last month. I thought that nothing could be better than a peanut butter and chocolate pie. I was right; the pie was a huge hit. The filling is perfectly chocolate – just enough and not too rich. This is the kind of pie that will call to you from the fridge “Come eat me!” (or at least that is what it does to me). I left the pie at my parents house so I wasn’t tempted to over indulge – they were!
The recipe for the chocolate cream filling came from my Mom’s old Better Homes and Gardens cookbook – you know, the red and white checked one. It is so easy to make and tastes amazing. I like to top my pie with whipped cream (a la Johnny Ray’s), but feel free to top it with meringue.
Chocolate Cream Pie
adapted from Better Homes & Gardens
1 cup sugar
1/3 cup flour or 3 Tbsp cornstarch
1/4 tsp salt
2 oz unsweetened chocolate squares, finely chopped
2 cups milk
3 slightly beaten egg yolks
2 Tbsp butter
1 tsp vanilla
24 Nutter Butters, finely crushed
1/3 cup melted butter
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
For the crust, combine crushed Nutter Butters and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake at 350 for 7 minutes. Set aside to cool.
In saucepan, combine sugar, flour and salt. Gradually stir in milk and chocolate. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled crust.
For whipped cream, put cream, sugar and vanilla your mixer bowl (it is best to chill it first). Whisk until soft peaks form. Spread on top of chocolate cream.