Oh Me, Oh My - A Chocolate Cream Pie!

You'll want to give this Hershey's dish more than kisses

Chocolate Cream Pie with Whipped Cream
Recipe adapted from Hershey's and King Arthur Flour
Photos by Bake Yourself Happy



Chocolate Cream Pie

1 9" pie crust (we recommend the vodka pie crust)

• 3/4 cup sugar
• 1/3 cup Hershey's Special Dark cocoa
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 3 eggs, beaten
• 3 cups milk
• 3/4 cups Hershey's Special Dark chocolate chips
• 3 tablespoons butter
• 2 teaspoons vanilla extract
• 
  

Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup powdered (confectioners') sugar
• 1/2 teaspoon vanilla extract

Directions

1. PREPARE pie crust.
1. If you are baking the vodka pie crust, line a 9" pie pan with the crust.  Cover the crust with foil and fill with rice or beans to add weight.  Bake at 400 degrees Fahrenheit for 15 minutes.
2. Remove foil and weights, then bake for an additional 5-10 minutes.  Crust should be golden brown and crisp.
3. Set aside.
2. COMBINE sugar, cocoa, and cornstarch in a medium sauce pan.
3. STIR in eggs and milk to the sugar mixture gradually, blending well.
4. COOK over medium heat, continuously stirring with a wire whisk.  Continue stirring until mixture begins to thicken and begins to boil.  Remove from heat.
5. ADD chocolate chips, butter, and vanilla to mixture while still hot.
6. STIR until chocolate chips and butter are melted and entire mixture is smooth.
7. POUR into prepared crust and cover with plastic wrap.  Refrigerate for 3-4 hours, or until firm.  
8. POUR whipping cream into a chilled mixing bowl.  Whip with a wire whisk until the whisk leaves streaks in the cream.
9. ADD the sugar and vanilla.  Continue whisking until the cream begins to hold a peak and resembles whipped cream.
10. SPREAD whipped cream on top of pie, gently. 
11. SPRINKLE chocolate shavings* on top of whipped cream.   Refrigerate until serving, and ENJOY!

*We took a Dove dark chocolate bar and used a vegetable peeler to make the shavings.  The shavings were fantastic, and we highly recommend this method.  Grab your favorite chocolate bar and get peeling!

Making This Is a Piece of Cake - But, It's a Slice of Pie

The perfect addition to your Thanksgiving feast

Pumpkin Pie with Vodka Pie Crust and Butterscotch Whipped Cream
Recipe adapted from Libby's Famous Pumpkin Pie, Cook Illustrated, and from Bake Yourself Happy
Photos by Bake Yourself Happy


Vodka Pie Crust

• 1 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons cold, unsalted butter
• 1/4 cup vegetable shortening
• 1/8 cup cold vodka
• 1/8 cup cold water
• 
  

Pumpkin Pie

• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 2 large eggs
• 2 cups pumpin (or 15 oz canned)
• 12 oz (1 can) evaporated milk

Butterscotch Whipped Cream

• Heavy whipping cream
• Butterscotch syrup
• 
  

Directions

1. MIX 3/4 cup flour, salt, and sugar in a bowl.  Add butter and shortening until the dough is homogenous and begins to clump.
2. ADD remaining flour and mix until evenly distributed.
3. SPRINKLE vodka and water over mixture and use a rubber spatula to fold the dough onto itself.  Dough should be slightly tacky and stick to itself.
4. Using a rolling pin, spread the dough into a 13" circle and place in a pie pan.
5. PREHEAT oven to 425 degrees Fahrenheit.  Mix sugar, cinnamon, salt, ginger, cloves, and mace in a small bowl.
6. BEAT eggs in a large bowl.  Stir pumpkin and sugar/spice mixture into eggs.
7. STIR in evaporated milk gradually, and pour into pie crust.
8. BAKE for 15 minutes.
9. REDUCE heat to 350 degrees Fahrenheit and bake for an additional 40-50 minutes, or until tooth pick comes out clean from the middle.
10. ALLOW to cool for at least 2 hours.  After 2 hours, if you don't plan on serving place in fridge.
11. The butterscotch whipped cream is going to be totally to your taste.  Here is our recommendation.
1. Pour a heaping pile of butterscotch syrup into a bowl (8-10 oz).  Add 1 1/2 cup heavy whipping cream, and whip with a wire whisk until you have whipped cream.
2. Taste, and add more butterscotch or whipped cream to your taste.
3. Put in fridge to set, then place on pie.