![chocolate cream pie chocolate cream pie](https://hipfoodiemom.com/wp-content/uploads/2017/12/IMG_6154-600x900.jpg)
Place a piece of parchment paper in the pie dish and add the pie weights to cover just the bottom and sides of the crust, do not overfill.
CHOCOLATE CREAM PIE SKIN
Place plastic wrap directly on surface of filling to prevent a skin from forming. Stir until chocolate melts and mixture is smooth. : Meanwhile, place chocolate in a large heat proof bowl. My husband loves chocolate cream pie and every year he tries to make the perfect chocolate cream pie for Thanksgiving. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick. This milk chocolate cream pie is a favorite pie at my house It’s perfectly milk chocolate, if you’re a true milk chocolate lover than you will love this It’s also fairly easy to make. Whisk in remaining ½ cup (125mL) evaporated milk. : Combine sugar, cornstarch and cocoa in a medium heat proof bowl. : Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat. Bake in preheated oven, 10 to 15 minutes or until golden. Prick bottom and sides of dough thoroughly with a fork. Roll dough into a circle, about 1” (2.5 cm) larger than upside down pie plate. If dough sticks, dust lightly with flour. Roll dough to a uniform thickness, in spoke fashion, from center to edge with light even strokes. : Dust rolling pin and work surface lightly with flour. Set aside 1 portion of dough for another use. Wrap and chill dough 15 minutes for easier rolling. Flatten each into a circle about 4” (10 cm). : Divide dough in half and shape into a ball.
![chocolate cream pie chocolate cream pie](https://beyondfrosting.com/wp-content/uploads/2017/09/No-Bake-Chocolate-Marshmallow-Pie-009.jpg)
Stir with fork until mixture is moistened. : Beat egg, water and vinegar together to blend. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.