Gary's Chocolate Cream Pie
Gary's Chocolate Cream Pie recipe
Yield
8 servingsPrep
30 minCook
0 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 or 10 inch, prebaked |
|
| 2 | packages |
pudding mix
chocolate |
|
| 1 | pint |
heavy whipping cream
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
powdered sugar
|
|
| 1 | x |
chocolate
shavings |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 or 10 inch, prebaked |
|
| 2 | packages |
pudding mix
chocolate |
|
| 473 | ml |
heavy whipping cream
|
*
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
powdered sugar
|
|
| 1 | x |
chocolate
shavings |
*
|
Directions
Make a double batch of Pudding.
Chill thoroughly.
This pudding will be extremely thick.
Make or purchase your favorite pie shell.
Whip cream with confectioner's sugar and vanilla extract until thick and fluffy.
Take ½ of the whipped cream and add to the chocolate pudding.
Because the pudding is so thick, you will probably want to use an electric mixer for this task.
Mix until all of the whipped cream is thoroughly incorporated.
Fill pie shell with the pudding-whipped cream mixture.
Place remaining whipped cream into a piping bag and pipe onto top of pie.
Shave bittersweet chocolate on top as garnish.
Cover pie and place into refrigerator for 2 to 3 hours to allow the cornstarch that is in the confectioner's sugar to set.
