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    • Breakfast
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Chocolate Cream Pudding Pie

by Sheryl November 20, 2020

Cook Time: 30 mins | Prep Time: 5 mins | Serves: 6*8 or a 9″ pie

I got this cake for my birthday. I loved it so much that I asked my friend for the recipe of it. This will surely make your day. Give it a try and enjoy!

Ingredients:

1 9-inch pie crust, baked and cooled, scratch or store-bought

PIE FILLING:

MIX DRY INGREDIENTS:

1/2 cup Hershey’s cocoa powder
1-1/8 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt

WET INGREDIENTS:

3 c milk
3 Tablespoon butter, (not margarine please)
1 1/2 teaspoon good vanilla extract.

TOPPING:

Sweetened whipped cream

Directions:

Step 1: Mix all the dough ingredients and shape it into a ball. Roll it out and put it in a pie pan.

Step 2: Place the dough inside the oven and bake until done.

Step 3: Remove from the oven and allow it to cool at room temperature.

Step 4: In a medium saucepan, add in the cocoa powder, sugar, cornstarch, and salt. Whisk until well mixed.

Step 5: Add in the milk moderately and whisk until well blended.

Step 6: Turn the heat to medium-high and allow the mixture to boil for 1 minute.

Step 7: Remove from the heat once the sauce becomes thick.

Step 8: Add in vanilla and butter. Whisk until well combined.

Step 9: Pour the pudding mixture over the cooled crust and spread it evenly.

Step 10: Cover the pie crust with plastic wrap and place it inside the fridge to chill for 4 to 6 hours or overnight.

Step 11: In a small mixing bowl, add the powdered sugar and whipping cream. Beat until well blended.

Step 12: Transfer the mixture into a piping bag and decorate Rosettes around the pie.

Step 13: Sprinkle Chocolate Sprinkles or Shaved Chocolate Bar on top.

Step 14: Serve and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

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