February's Chocolate Cream Pie

It's Valentines Day, and here is my gift of love to you - the recipe for a fantastic Chocolate Cream Pie. You're welcome. Seriously, this pie is absolutely the best chocolate pie that I and my family have had so far. In fact, I have never been a fan of chocolate cream pie, until I came across this recipe. As a bonus, it is easy to make too! The filling makes a rich chocolate pudding. This pudding is so yummy that it is very hard to resist. I'm sure you will love this pie!

The whipped cream topping is a great compliment to the rich chocolate filling. I really like this topping because all you taste is the sweetened whipped cream and not the cream cheese. This topping will hold for days. It will not turn into a liquid mess like a typical whipped cream topping. I love it! You can present your beautiful pie with additional chocolate shavings, sprinkled on top of the whipped topping to dress it up a little. I think I'm in love with a pie.

Bon Appetit!

Ingredients for Chocolate Pie:

1 and 2/3 cups water

3 tablespoons cornstarch

5 tablespoons cocoa

1 (14 ounce) can sweetened condensed milk

3 beaten egg yolks

2 tablespoons of butter

1 teaspoon vanilla

1 (9 inch) baked pastry shell

Ingredients for Whipped Topping:

4 ounces cream cheese (softened for at least 1 hour at room temperature)

1/3 cup powdered sugar

1 and 1/2 teaspoon vanilla

1 cup heavy whipping cream

Directions for Pie:

In a 3 and a 1/2 to a 4 quart saucepan, mix cornstarch and cocoa with a wire whisk until smooth. Stir in the condensed milk and the egg yolks. Cook mixture, until it is thick and bubbly. Cook 1 minute more, then remove from heat. Stir in the butter and the vanilla. Cool slightly (about 10 to 15 minutes), while stirring occasionally. Pour into a baked pie shell. Cover the pie with plastic wrap, and chill it in the refrigerator for at least 4 hours. Spread whipped cream topping over the surface of the pie. May sprinkle with shavings, if desired.

Directions for Topping:

In a mixing bowl, beat the cream cheese with the powdered sugar and the vanilla, until soft and creamy. In another bowl, beat the whipping cream just until soft peaks form. Add the cream cheese mixture to the whipping cream by distributing it in thirds around the bowl. Beat it until stiff peaks form. Store the topping in the refrigerator until ready to use.

This recipe was adapted from 365 days of baking and more.com and food.com by 'young living in Texas' entered in the 1996 church cookbook Give us this Day our Daily Bread Wise Co., Texas.

(edited by Anna Weicht)

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