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
Notes
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.
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.
Typically, chocolate cream pie is served chilled and does not require reheating. 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.
