If there is one thing in this world that I love, it's chocolate cream pie. Loooooove it. Publix bakery always has a fantastic looking CCP out on the shelves when I walk by, but unfortunately they're sugar-free...no thanks. The sugar is the best part!
This pie was a double first for me...it was my first time ever making CCP, and it was also my first time making my own homemade whipped cream. It wasn't nearly as scary as I thought! As you know, I am not a big baker, but this pie was simple to throw together. Heath and Jesse both gave it two thumbs up.
Originally, this also had peanut butter in it (if you follow the source link under the recipe title, you can get her recipe with the peanut butter included). I left it out since I despise peanut butter. I'm so glad I found this. I'm thrilled to have a quick and easy chocolate cream pie recipe that I can make whenever I want. Though not too often...Heath had one piece, Jesse had one piece, and guess who ate the whole rest of the pie themselves?? Yeah...that's another reason I don't like to bake.
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'Chocolate Cream Pie'
Source: Adapted from Bakeaholic Mama
Ingredients
1 cooked and cooled pie crust
1 package of cook and serve chocolate pudding mix
2 cups of half and half
1 egg
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Topping (optional)
1 tablespoon powdered sugar
1 tablespoon cocoa powder
Directions
1. In a medium sauce pan whisk egg, half and half, and pudding mix together over medium-high heat. Continue to whisk until mixture comes to a boil. Remove from heat. Cool for 5 minutes, then pour into baked pie crust. Allow to cool to room temperature.
2. With an electric mixer, mix heavy whipping cream on high until soft peaks form. Add in powdered sugar and vanilla extract beat until stiff peaks form.
3. Spread whipped cream over cooled pie and refrigerate for at least 1 hour before serving. If desired, mix together powdered sugar and cocoa and dust over top of pie.
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