Chocolate Cream Pie

Submitted By: Downhome

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Difficulty: medium Prep Time: More than 15 Minutes Total Time: More than 1 hour

24 mini tart shells/1 pie shell
Filling:
1 cup sugar
1/2 cup dark cocoa powder
2 tbsp cornstarch
2 eggs, beaten
1 cup milk
1 1/2 cups whipping cream
1 tsp pure vanilla extract

Preheat oven to 350Â°F and bake the pie shell(s) for about 15-20 minutes, or until it is golden brown. Cool.
Sift the sugar, cocoa and cornstarch together and whisk it into the eggs. Gradually whisk the milk and cream into the egg mixture, ensure there are no lumps and transfer it all to a saucepan. Set it over medium-high heat and, while stirring constantly, allow it to come to a boil. Boil for another 30 seconds and remove from heat. Stir in vanilla.
Allow the mixture to cool for 10 minutes on a rack, stirring occasionally. Fill the crust and cool the pie on a rack entirely. Cover and refrigerate for at least 4 hours. Serve with whipped cream/topping.
Yield: 24 mini tarts/1 pie