Sunday Night® Chocolate Cream Pie
This fancy dessert looks like a pie shop pickup. No need to tell anyone, but it’s a cinch to make, especially if you opt for the purchased crust. We won’t tell anyone your secret.
1 pie (8 servings)
3 tablespoons cornstarch
1½ cups milk
1 (9.2-ounce) jar Sunday Night® Sweet + Rich Chocolate Premium Dessert Sauce, room temperature, plus additional sauce for drizzling (optional)
1 recipe Sunday Night® Graham Cracker Crust or 1 purchased 9-inch graham cracker crust
For filling, place cornstarch in a medium saucepan. Slowly whisk in the milk, whisking constantly to dissolve the cornstarch and prevent lumps. Cook over medium heat, whisking constantly, until mixture begins to boil, about 8 to 10 minutes. Continue cooking at a slow boil, whisking constantly, for another 2 minutes to thicken. Add the contents of a full jar of Sunday Night Chocolate Premium Dessert Sauce. Cook and whisk another 2 minutes or until chocolate is fully incorporated, and the mixture is quite thick. Remove from heat and pour filling into the Graham Cracker Crust. Loosely cover and refrigerate until cool and set, about 2 to 3 hours.
Using a large spoon, spread the Sunday Night® Chocolate Whipped Cream over the top of the pie. If you prefer a marbled effect in the topping, drizzle 2 tablespoons of additional chocolate sauce over the whipped cream and, using a large spoon, lightly marble the sauce with the whipped cream in large swirls. Cut into slices and serve chilled.
Tips From Eileen
Tip: Store pie, covered, in the refrigerator for up to 3 days.
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