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Chocolate Whipped Cream Pie

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  Unsweetened chocolate square 2 Ounce
  Salt 1 Pinch
  All purpose flour 1 Cup (16 tbs)
  Canned evaporated milk 13 Ounce, divided (1 Can)
  Egg yolks 2 , well beaten
  Water 1 Cup (16 tbs)
  Miniature marshmallows 2 Cup (32 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Graham cracker crust 1 (9 Inch)
  Whipping cream 1⁄2 Pint
  Sugar 1⁄4 Cup (4 tbs)
  Grated unsweetened chocolate 1 Tablespoon

Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Add 3/4 cup sugar, salt, flour, and 1/3 cup evaporated milk, stirring well.
Add a small amount of chocolate mixture to egg yolks, mixing well; add to remaining hot mixture, stirring constandy.
Stir in water and remaining evaporated milk.
Cook over boiling water until smooth and thickened, stirring constandy.
Remove from heat Add marshmallows and butter, stirring until melted.
Pour filling into crust Cover and chill thoroughly.
Combine whipping cream and 1/4 cup sugar; beat at high speed of an electric mixer until stiff peaks form.
Spread over filling, and sprinkle with grated chocolate.

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