Chocolate Cream Pie

1. 1

   In saucepan, heat butter and sugar.

2. 2

   Keep on low heat.

3. 3

   Stir until well blended.

4. 4

   In blender, mix milk, egg, cocoa, cornstarch and salt.

5. 5

   Cornstarch and cocoa should be added while blender is running so that they will not cake up on sides of blender.

6. 6

   When mixture is blended, pour into pan with sugar and butter.

7. 7

   Turn heat to high and stir with French whip constantly until mixture comes to a boil and gets very thick.

8. 8

   Turn burner off and add vanilla extract.

9. 9

   Stir well to blend vanilla into mixture.

10. 10

    Pour into 10-inch baked pie shell.

11. 11

    Refrigerate 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.