Sea Point Estates

Chocolate Cream Pie
(Makes 10” Pie)

Submitted by Naomi Ballard, 23 Cantilena

Graham Cracker Crust

Ingredients

Honey Maid Graham Cracker, 2 Stay Fresh Packs
1 stick unsalted butter
8 tbsp sugar

Process Graham Crackers in food processor to make fine crumbs. Add sugar. Add melted butter. Spray pie plate with Pam and then press crumb mixture onto bottom of pie plate. (I usually have some crumbs left over, so don’t try to add the total mixture to the pie plate).

Bake at 350 degrees for 12-15 minutes until nicely browned.

Baked Pie Crust

Pie Filling

Ingredients

2 cans of evaporated milk (add enough water to make 4 cups)
5 egg yolks
2 cups of granulated sugar
1 tsp vanilla
8 heaping tbsp of flour
¼ tsp salt
8 tbsp cocoa

Beat egg yolks with sugar. Mix flour and cocoa until blended. Add rest of ingredients and mix until smooth. Cook mixture over a double boiler until thickened (about 15-17 minutes). Pour into baked Graham Cracker crust pie shell. Cool in refrigerator.

Combined pie filling and pie shell

When completely cooled, top with whipped topping as follows:

1 pint of heavy whipping cream
½ cup powdered sugar

Slowly add sugar to the heaving cream during the whipping process

For decoration, sprinkle the whipped topping with cocoa

ENJOY THE COMPLETED PIE!

October 3, 2005

Chocolate Cream Pie (Makes 10” Pie)

Chocolate Cream Pie
(Makes 10” Pie)