this has a wonderful flavor - though the first time i tried it, it wouldn't set and i just ended up with a chocolate pudding. The second time i tried it, i increased it to 4 tablespoons of corn starch and that solved the problem. I don't know if that's an altitude adjustment (i live over a mile above sea level) or if it's just a general improvement
The other adjustment i would recommend makes the pie filling absolutely heavenly. I reduced the amount of milk to 2 3/4 cups and add 1/4 cup of Bailey's Irish Cream. That made this pie the best cream pie i have ever had.
I used 4 heaping tablespoons of cornstarch, an extra egg yoke, 2 cups cream and one cup of milk. It turned out fabulous. I also added 1 tablespoon of extra strong coffee to bring out the chocolate flavor. This recipe takes a while but the flavor is so much better than boxed. I will be using this whenever I want to prepare something extra special for my family.
I made this today for our Thanksgiving dinner as an alternative for those that don't like pumpkin pie and everyone loved it. First chocolate cream pie that I've ever made from scratch and I couldn't be happier with the results!
I used 4 TBSP of cornstarch—and whole milk [if that makes a difference]. I also let it cook a few minutes longer, rather than removing it from the heat as soon as it started boiling. Served it in a chocolate cookie crust with whipped topping.
ABSOLUTLY wonderful! I've made many pies but never a chocolate cream and I'm so glad I came across this recipe. I used 4 generous tablespoons of cornstarch and it thickened up nicely. I tried using a rubber spatula but that seem to create clumps so I found that a wire wisk worked much better. Be sure to keep stirring! Also instead of a regular pie crust I used a store-bought chocolate graham cracker crust. I was practically licking the pot clean by the time I was done cooking. Add some whipped cream and chocolate curls and I know I'm going to have one happy father-in-law tomorrow! Thanks for this recipe!
First of all - delicious! Thank you so much for sharing. I made a few changes based on previous reviews. I used 4 yolks, 1/4 cup cornstarch (which is 4 Tbsp), and I added 1 Tbsp of coffee because it was morning and I had it. The biggest change I made is I made this in the microwave! It is so easy - don't be scared to try it. (got the idea from a review of coconut cream pie on this site). I followed the directions but mixed everything in a microwave safe bowl. Once it was time to cook it, I put it in the microwave for 1 minute increments, whisking after each. I repeated the process until the filling thickened (about 12 minutes for me, but I have a small microwave - should be 8-10). This is much easier than standing at the stove constantly stirring. For my topping, I made my own whipped cream but I stablized it so it'd last longer. I sprinkled 1 tsp unflavored gelatin over 1 Tbsp cold water. Microwaved it for 30 seconds. Meanwhile, I poured 1 pint of whipping cream into bowl of mixer. Whipped starting at low moving gradually to high speed. Added gelatin, 1 tsp vanilla, and 3 Tbsp powdered sugar. Whipped until cream held peaks. (Don't overwhip or the cream will curdle). Best chocolate cream pie ever (and so easy,too!).
I finally found a chocolate cream pie recipe that uses cocoa instead of baker's chocolate! This is a delicious pie. I was concerned after reading another review of this recipe but I tried it anyway and am glad I did. It only took 15 minutes to cook on my stove set up beautifully and tastes great!
This recipe took quite awhile to prepare as the time it took to come to a boil was about 30 minutes. This is 30 min. of constant stirring. The pie was not as firm as I like and it was a little too bitter. I may try it again with less cocoa in it. The kids didn't care for it much.
Love this recipe. This is the third Thanksgiving in a row I've made it; see a tradition developing to appease my chocoholic husband : ) Do use 4 tablespoons of cornstarch, and it's not necessary to stir *constantly* while waiting for it to come to a boil, just keep the heat moderate and stir frequently with a whisk, making sure to get the bottom and sides of pan to make sure there's no sticking or lumping going on. And puh-LEEZE use real whipped cream--don't insult this lovely from-scratch pudding recipe by dolloping Cool Whip on top : )
chocolate cream pie isn't a big thing over here in england but i remembered it from visiting family in louisiana so had a go. this recipe was A M A Z I N G!!! really, really good. so simple to follow - tho i did follow others by using slightly more cornflour (starch) and a biscuit (cookie) base - i added a bit of coffee essence with the milk too. i shall definately be making this again.
