Chocolate Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

chocolate cookie crust

🥗Healthier: almond flour crust

💰Cheaper: graham cracker crust

Graham cracker crust is often cheaper and easier to find.

chocolate pudding mix

🥗Healthier: homemade chocolate pudding

💰Cheaper: store-brand pudding mix

Store-brand options can save money.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: whipped topping

Whipped topping is often less expensive.

Preheat the oven and bake the refrigerated Pillsbury pie crust for 12 minutes.

In a mixing bowl, combine 2.5 cups of sugar, 6 tablespoons of cocoa powder, 2/3 cup of corn starch, and 1/4 teaspoon of salt.

Whisk the dry ingredients together to help dissolve them better in the milk.

Add about half of the 4 cups of whole milk to the dry mixture and stir to combine.

Once combined, add the remaining milk and ensure all ingredients are dissolved, especially the cornstarch.

Add 6 jumbo egg yolks to the mixture and stir to combine.

Turn the heat to medium and cook the mixture until it thickens, stirring continuously for about 7-8 minutes.

Once thickened, remove from heat and stir in 4 tablespoons of butter and 2 teaspoons of vanilla extract.

Pour the filling into the baked pie crust and smooth it out.

Let the pie cool completely at room temperature before making the meringue.

For the meringue, combine 3/4 cup of sugar, 1 tablespoon of corn starch, and 1/2 teaspoon of cream of tartar in a bowl.

Whip the 6 egg whites in a clean mixing bowl until foamy.

Gradually add the sugar mixture to the egg whites, one tablespoon at a time, while continuing to whip until stiff peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens