Waste of time and money
Chocolate Cream Pie
From EatingWell: November/December 2012
Chocolate cream pie isn’t just a diner special—it’s the perfect dessert for any celebration. We love the added flair of chocolate curls on top, but a pretty dollop of whipped cream on each piece would look just as elegant.
7 Reviews for Chocolate Cream Pie
I agree with earlier review - need to stir constantly with a whisk until mixture thickens. I also used 4 tbsp starch and added 2 tbsp Hersey's cocoa. We didn't wait until it was fully set, because it was already after 11:00 on New Year's Eve and the kids were itching to try it. Nobody cared that it fell apart. I also put sliced banana on the bottom and used a vanilla crumb crust. I highly recommend this pie, but Eating Well might want to explore the reasons why some people have difficulty with the pie setting. On another website, people suggested putting the pie in the freezer, saying it was still easy to cut.
This makes a very satisfying chocolate pie. The instructions about whisking ingredients over heat are poor. I kept whisking until the mixture tightened up. Have faith - it will eventually. Then whisk a minute or two longer. I did not bother to strain it.
Just like the other reviews I followed the directions exactly and it came out horrible. The directions about cooking the egg mixture was unclear and although I knew it didn't look right I didnt want to mess up the directions so I followed it exactly and when I woke up in the morning the cake was like soup. I'm so dissappointed because I was looking forward to cooking this pie and now I not only wasted my time but ingredients as well. Live and learn I guess.
The instructions were unclear about how to long to cook the filling. I probably cooked it at least 15-20 minutes, and refrigerated overnight. The pie also was soupy in the morning, just like the other reviewer. I double-checked my measurements and followed the recipe exactly.