Chocolate Cream Pie

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can of sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch baked pastry shell (aka a pie crust)

Mix water, cornstarch and cocoa until smooth. Stir in sweetened condensed milk and egg yolks. Cook until think in saucepan or microwave. Stir in 2 tablespoons butter and vanilla. Cool slightly, stirring occasionally, and pour into a pie crust. Top with meringue (and brown at 400*) or top with whipped cream after pie is chilled.

*D: I can only take partial credit for this pie. My husband made it yesterday and I only helped. But let me tell you, it was delicious! Tyler was sheer genius and added a few dashes of cinnamon. It was like Aztec Chocolate. Mmmm. So good.

It only took about 10 minutes on the stove top to thicken the filling to pudding consistency. In my opinion, it could have maybe even cooked a few minutes longer to make it thicker.

Use a store bought crust or this recipe for a pie shell.

After pouring the filling into a pie crust, we covered the pie with plastic wrap. That prevented it from forming a skin, and really, the plastic did not stick as bad as you'd think.

We topped it with whipped cream and thoroughly enjoyed. Pin It