Decadent Chocolate Cream Pie
When I made the coconut cream pie, I had two pie shells, and so decided to make a chocolate cream pie as well. It too uses a basic pastry cream recipe with just a couple variations: more butter, an extra egg yolk, and of course chocolate. My mother is diabetic, so I made her a small cup of just the custard (if you want to make extra custard, just increase the amount of half and half used to 3 cups). She tasted it and said “I have died and gone to heaven.” My mom doesn’t say things like this every day, so it should tell you how good this stuff is. It’s thick, rich, and swoon-worthy.
Notice how the instructions are virtually the same for both the chocolate cream and the coconut cream. The basic pastry cream recipe is a wonderful thing…it can be altered just slightly to make so many different kinds of pie. I’m thinking I will add peanut butter next. I love a good peanut butter pie.