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.
Category
Dessert
Servings
1 pie (8 servings)
Prep Time
15 minutes
Cook Time
12 minutes
Author:
Eileen Gannon
Ingredients
3 tablespoons cornstarch
1½ cups (356 milliliters) whole milk
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature, plus additional sauce for drizzling (optional)
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1 recipe Sunday Night® Graham Cracker Crust or 1 purchased 9-inch graham cracker crust
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1 recipe Sunday Night® Chocolate Whipped Cream or Sunday Night® Sweetened Whipped Cream
Made with
Directions
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 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
It’s important to press the crust firmly into the bottom and sides of the pie dish. Use a ¼ cup measuring cup with a flat bottom to press down and up against the sides.
Other recipes for graham cracker crusts that contain more sugar and butter can become hard, especially when overpacked and refrigerated, making them difficult to cut and serve.
I prefer to use a graham cracker crust instead of a pastry crust whenever I am making a one-crust pie that requires refrigeration for more than one day. A classic pastry crust tends to get soggy in the refrigerator while the graham cracker crust holds up much longer.
Store the pie, covered, in the refrigerator for up to 3 days.
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