Easy Chocolate Cream Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta provides a similar texture at a lower cost

chocolate cookies

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Graham crackers are often less expensive than specialty cookies

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended.

Stir in 1/2 cup of the milk and whisk until smooth.

Whisk in the egg yolks. Gradually stir in the remaining milk.

Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes.

Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat. Partially cover again and microwave 2 more minutes. Remove and whisk again.

Continue to microwave in 45-second increments, stirring the pudding between each increment until the mixture is bubbling around the edges and thickened enough to leave a light trail when whisked.

Add the chocolate, butter, and vanilla to the bowl and stir with a whisk until melted and smooth.

Pour the filling into the pie crust. Let cool for 1 hour at room temperature, then chill uncovered for at least 4 hours until set.

In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until soft peaks form.

Spread the whipped cream over the pie and sprinkle with chopped chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens