*  Exported from  MasterCook  *
 
                         Gary’s Chocolate Cream Pie
 
 Recipe By     : D. R. Lindgard <drl@halcyon.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pie shell, 9″ or 10″
    2                    Chocolate Pudding (double recipe)
    1      pt            Whipping Cream
    1      t             Vanilla extract
    3      tb            Confectioner’s Sugar
                         Chocolate shavings (semi-sweet)
    1      pt            Whipping Cream
 
    Make a double batch of Gary’s Chocolate Pudding increasing the
    cornstarch to about 4 1/2 tb per batch (8-10 total).  Chill
    thoroughly. This pudding will be extremely thick.
 
    Make or purchase your favorite pie shell.  I personally like the good
    old fashioned, plain pie shell.  My family seems to prefer a cookie
    type of shell.  If you make your own, you must pre-bake it as this
    pie requires NO BAKING.
 
    Whip cream with confectioner’s sugar and vanilla extract until thick
    and fluffy.  Take 1/2 of the whipped cream and add to the chocolate
    pudding. Because the pudding is so thick, you will probably want to
    use an electric mixer for this task.  Mix until all of the whipped
    cream is thoroughly incorporated.
 
    Fill pie shell with the pudding-whipped cream mixture.  Place
    remaining whipped cream into a piping bag and pipe onto top of pie.
    Shave bittersweet chocolate on top as garnish.
 
    Cover pie and place into refrigerator for 2-3 hours to allow the
    cornstarch that is in the confectioner’s sugar to set.
 
                    
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving