Delve into the timeless allure of Vintage Hershey’s Chocolate Cream Pie, a classic dessert meticulously crafted to bring you the comforting embrace of homemade goodness. This recipe is your key to unlocking an incredibly rich and decadent chocolate experience, perfect for recreating cherished memories or forging new traditions.
Key Ingredients for Vintage Hershey’s Chocolate Cream Pie
- 1 ½ cups granulated sugar, divided
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 cups milk (whole milk recommended for richness)
- 4 ounces unsweetened baking chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large egg yolks, lightly beaten
- 1 pre-baked 9-inch pie crust (graham cracker crust or traditional pastry crust)
- Whipped cream, for topping (optional)
- Chocolate shavings or curls, for garnish (optional)
How to Make Vintage Hershey’s Chocolate Cream Pie
This Vintage Hershey’s Chocolate Cream Pie is surprisingly simple to prepare, delivering an unbelievably smooth and intensely chocolatey filling that will have everyone asking for seconds. Its straightforward steps make it an ideal treat for any occasion, and the rich, creamy texture is truly satisfying. Preparation time is approximately 20 minutes, plus chilling time.
Step-by-Step Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together 1 cup of the granulated sugar, cornstarch, and salt. This ensures the cornstarch is fully dispersed, preventing lumps in the filling. Lightly whisking also aerates the mixture slightly.
- Incorporate Milk and Chocolate: Gradually whisk in the milk until the mixture is smooth. Add the chopped unsweetened chocolate.
- Cook the Chocolate Base: Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the chocolate is melted and the mixture begins to thicken. This is crucial for achieving the right consistency. Be patient, as it can take several minutes for the mixture to reach a pudding-like consistency. Do not boil.
- Temper the Egg Yolks: In a separate small bowl, whisk together the remaining ½ cup of granulated sugar and the lightly beaten egg yolks. This step is essential for preventing the eggs from scrambling when added to the hot mixture.
- Add Egg Mixture to Hot Filling: Slowly ladle about ½ cup of the hot chocolate mixture into the egg yolk mixture, whisking constantly. This process is called tempering and gradually raises the temperature of the egg yolks.
- Combine and Cook Further: Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Continue to cook over medium-low heat, stirring constantly, until the filling is very thick and coats the back of a spoon – approximately 2-3 minutes more. Do not let it boil.
- Finish the Filling: Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated, creating a glossy finish.
- Cool and Assemble: Pour the hot chocolate filling into the pre-baked pie crust, spreading it evenly. Press a piece of plastic wrap directly onto the surface of the pie filling to prevent a skin from forming.
- Chill Thoroughly: Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set. This chilling time is vital for the pie to firm up and develop its classic texture.
- Serve: Before serving, remove the plastic wrap. Top with whipped cream and chocolate shavings or curls, if desired. Slice and enjoy this delightful treat!
Why You’ll Love This Vintage Hershey’s Chocolate Cream Pie
You’ll adore this Vintage Hershey’s Chocolate Cream Pie for its incredibly rich and velvety smooth chocolate filling. Unlike simpler chocolate puddings, the combination of unsweetened chocolate and a carefully cooked custard base creates a depth of flavor that’s truly remarkable. Making this pie at home is also a fantastic cost-saver, offering a gourmet dessert experience for a fraction of the price you’d pay at a bakery, proving that classic doesn’t have to mean expensive. The pure, unadulterated chocolate flavor, enhanced by the simple elegance of vanilla and a hint of butter, makes every bite an indulgence.
This nostalgic treat is a testament to the enduring appeal of simple, high-quality ingredients transformed into something truly special. It’s the perfect way to treat yourself, impress guests, or simply bring a smile to someone’s face with a warm, comforting dessert. So go ahead, embrace the charm of this timeless classic and bake a Vintage Hershey’s Chocolate Cream Pie that will be remembered fondly for years to come.
Storing and Reheating Tips
Storing Vintage Hershey’s Chocolate Cream Pie:
- Refrigeration: Leftover Vintage Hershey’s Chocolate Cream Pie should be stored in an airtight container or covered tightly with plastic wrap in the refrigerator. It can be kept fresh for up to 3-4 days. Placing plastic wrap directly on the surface of the filling is recommended to prevent a skin from forming.
- Freezing: While freezing is possible, it’s not ideal for the best texture, as the custard-based filling can sometimes become a bit watery upon thawing. If you do choose to freeze, wrap the pie very well in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 1-2 months.
Reheating Vintage Hershey’s Chocolate Cream Pie:
- No Reheating Needed: Typically, chocolate cream pie is served chilled and does not require reheating.
- Thawing from Frozen: If frozen, thaw the pie overnight in the refrigerator before serving. If the filling appears slightly watery after thawing, you can gently stir it before serving, though the texture might be slightly softer than freshly made.
Final Thoughts
This Vintage Hershey’s Chocolate Cream Pie is a delightful journey back in time, offering a taste of pure, unadulterated chocolate joy. We encourage you to recapture that comforting nostalgia and experience the magic of this classic dessert in your own kitchen. Happy baking!
Vintage Hershey’s Chocolate Cream Pie
Ingredients
Equipment
Method
- In a medium saucepan, whisk together 1 cup of the granulated sugar, cornstarch, and salt. This ensures the cornstarch is fully dispersed, preventing lumps in the filling. Lightly whisking also aerates the mixture slightly.1.5 cups granulated sugar, 0.33 cup cornstarch, 0.25 teaspoon salt
- Gradually whisk in the milk until the mixture is smooth. Add the chopped unsweetened chocolate.2 cups milk, 4 ounces unsweetened baking chocolate
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the chocolate is melted and the mixture begins to thicken. This is crucial for achieving the right consistency. Be patient, as it can take several minutes for the mixture to reach a pudding-like consistency. Do not boil.
- In a separate small bowl, whisk together the remaining ½ cup of granulated sugar and the lightly beaten egg yolks. This step is essential for preventing the eggs from scrambling when added to the hot mixture.1.5 cups granulated sugar, 3 large egg yolks
- Slowly ladle about ½ cup of the hot chocolate mixture into the egg yolk mixture, whisking constantly. This process is called tempering and gradually raises the temperature of the egg yolks.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Continue to cook over medium-low heat, stirring constantly, until the filling is very thick and coats the back of a spoon – approximately 2-3 minutes more. Do not let it boil.
- Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated, creating a glossy finish.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the hot chocolate filling into the pre-baked pie crust, spreading it evenly. Press a piece of plastic wrap directly onto the surface of the pie filling to prevent a skin from forming.1 pre-baked 9-inch pie crust
- Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely set. This chilling time is vital for the pie to firm up and develop its classic texture.
- Before serving, remove the plastic wrap. Top with whipped cream and chocolate shavings or curls, if desired. Slice and enjoy this delightful treat!whipped cream, chocolate shavings or curls