Mohamed Shili This delicious Chocolate Cream Pie by Paula Deen is a quick and simple dessert perfect for any occasion. With a creamy chocolate filling and a fluffy, golden meringue topping, it’s a crowd-pleaser made from common pantry ingredients.
Recipe Ingredients:
Filling
- 1 cup sugar
- 3 tablespoons cocoa powder
- 4 tablespoons all-purpose flour
- Pinch of salt
- 3 egg yolks, beaten
- 2 cups milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 (9-inch) pre-baked pie crust
Meringue
- 3 egg whites
- ¼ teaspoon cream of tartar
- 4 tablespoons sugar
How To Make Chocolate Cream Pie?
- Prepare the Filling: In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt. Gradually add the beaten egg yolks and milk, stirring until smooth. Cook over low heat, stirring continuously, until the mixture thickens. Remove from heat and stir in butter and vanilla extract. Transfer the filling to a bowl, cover with wax paper or cling film pressed onto the surface, and let it cool completely. Once cooled, pour the filling into the pre-baked pie crust.
- Prepare the Meringue: Preheat the oven to 180°C / 350°F. In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating constantly, until stiff peaks form.
- Assemble and Bake: Spoon the meringue onto the pie filling, spreading it to the edges of the crust to seal. Bake in the preheated oven for 10–12 minutes, or until the meringue is lightly golden brown.
- Cool and Serve: Allow the pie to cool completely before slicing and serving.
Recipe Tips:
- Prevent a Skin on the Filling: When cooling the chocolate filling, press wax paper or cling film directly onto the surface. This prevents a crust from forming, keeping the filling smooth and creamy.
- Use Room-Temperature Eggs: For perfect meringue, let your egg whites come to room temperature before beating. This helps them whip up to stiff peaks more easily.
- Spread Meringue to the Crust: Always spread the meringue all the way to the edges of the crust to seal the filling. This prevents the meringue from shrinking while baking.
- Bake Until Golden: Keep a close eye on the meringue while it’s in the oven. Bake just until the peaks are golden brown (10–12 minutes), as overbaking can make it tough.
- Let the Pie Cool Completely: Resist the urge to cut into the pie too soon. Allowing it to cool fully ensures the filling sets properly and slices cleanly.
How To Store Leftovers?
First, let the leftover Chocolate Cream Pie cool to room temperature. Once cooled, cover it tightly with cling film or foil and store it in the refrigerator for up to 3 days.
Nutrition Facts
- Calories: 380
- Total Fat: 18.42g
- Saturated Fat: 6.556g
- Cholesterol: 73mg
- Sodium: 320mg
- Potassium: 226mg
- Total Carbohydrate: 50.2g
- Dietary Fiber: 2.2g
- Sugars: 28.54g
- Protein: 7.24g
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Paula Deen Chocolate Cream Pie
Description
This delicious Chocolate Cream Pie by Paula Deen is a quick and simple dessert perfect for any occasion. With a creamy chocolate filling and a fluffy, golden meringue topping, it’s a crowd-pleaser made from common pantry ingredients.
Ingredients
Filling
Meringue
Instructions
- Prepare the Filling: In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt. Gradually add the beaten egg yolks and milk, stirring until smooth. Cook over low heat, stirring continuously, until the mixture thickens. Remove from heat and stir in butter and vanilla extract. Transfer the filling to a bowl, cover with wax paper or cling film pressed onto the surface, and let it cool completely. Once cooled, pour the filling into the pre-baked pie crust.
- Prepare the Meringue: Preheat the oven to 180°C / 350°F. In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating constantly, until stiff peaks form.
- Assemble and Bake: Spoon the meringue onto the pie filling, spreading it to the edges of the crust to seal. Bake in the preheated oven for 10–12 minutes, or until the meringue is lightly golden brown.
- Cool and Serve: Allow the pie to cool completely before slicing and serving. Enjoy!
Notes
- Prevent a Skin on the Filling: When cooling the chocolate filling, press wax paper or cling film directly onto the surface. This prevents a crust from forming, keeping the filling smooth and creamy.
- Use Room-Temperature Eggs: For perfect meringue, let your egg whites come to room temperature before beating. This helps them whip up to stiff peaks more easily.
- Spread Meringue to the Crust: Always spread the meringue all the way to the edges of the crust to seal the filling. This prevents the meringue from shrinking while baking.
- Bake Until Golden: Keep a close eye on the meringue while it’s in the oven. Bake just until the peaks are golden brown (10–12 minutes), as overbaking can make it tough.
- Let the Pie Cool Completely: Resist the urge to cut into the pie too soon. Allowing it to cool fully ensures the filling sets properly and slices cleanly.
Paula Deen Chocolate Cream Pie
