It’s national pie day! My oldest requested a chocolate cream pie for her birthday last month and I spent quite a bit of time digging through recipes to come up with one. It was delicious and the dark chocolate was a great twist. Today seems like the perfect day to share it.
Dark Chocolate Cream Pie
Credit to Betty Crocker for the filling.
1 refrigerated pie crust (or see pie crust recipe at bottom)
2 1/4 cups skim milk
1 6 serving size chocolate pudding mix
1 1/2 cups dark chocolate chips
Rich & Creamy Cool Whip for topping
1. Bake pie crust according to instructions. Let cool.
2. Cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into your cool pie crust and cover the surface with plastic wrap. Refrigerate at least two hours.
3. Serve with whipped topping. I recommend the Rich & Creamy Cool Whip option.
I’m one of those people that is afraid of pie crust. However, if anyone can cure me of this fear – it’s Smitten Kitchen. Check out her easy (yes really) pie crust recipe and then leave her a note and thank her for it. If you use this recipe, here’s how you bake the crust for your cream pie filling:
- Use a fork to lightly prick the bottom of the pastry. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Fill the sheet of foil or parchment paper with pie weights, dried beans or even uncooked rice to hold it in place. This weight helps the pie dough hold its shape.
- Bake at 400 degrees for 15 minutes. Remove from the oven and take out the pie weights, return to the oven for 10-15 more minutes until pie is golden.
Happy Pie Day!