Copycat Marie Callender's Chocolate Cream Pie

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Copycat Marie Callender's Chocolate Cream Pie

Post by Stef on Sun Apr 26, 2015 3:07 pm

Time needed

45 min preparation + 8 hour cooking

Serving Size / Yield

8 servings


  • Crust:

  • 1 1/3 C chocolate wafer crumbs
  • 5 Tbs melted butter
  • 1/4 C sugar
  • Filling:

  • 2/3 C sugar
  • 1/4 C cornstarch
  • 1/2 tsp salt
  • 4 large egg yolks
  • 3 C whole milk
  • 5 oz melted bittersweet chocolate
  • 2 oz melted unsweetened chocolate
  • 2 Tbs softened butter
  • 1 tsp vanilla
  • Topping:

  • 3/4 C chilled heavy cream
  • 1 Tbs sugar


Preheat oven to 350°.

To make the crust, stir together crumbs, butter, and sugar. Press mixture onto the bottom and sides of a large pie plate, and bake until crisp. Let the crust cool on a rack.

To make the filling, whisk together sugar, cornstarch, salt, and egg yolks in a large saucepan, then pour in the necessary milk in a stream, whisking as you go. Boil the filling over medium heat, whisking all the while, then reduce heat and simmer, whisking for one more minute.

Pour and press the filling through a fine-mesh sieve into a bowl, then whisk in the chocolates, butter, and vanilla. Cover the filling's surface with buttered wax paper and cool it in the fridge for around 2 hours.

Spoon the filling into crust, loosely cover the pie, and chill it for six hours. 

Make the cream topping just before serving by beating cream with sugar in a bowl using an electric mixer until it holds stiff peaks, then spooning over the pie in even layers.


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