Decadent Double-Chocolate Cream Pie

By Paula Deen
The only thing better than a chocolate cream pie is one in a wonderful chocolate cookie crumb crust. If a person has a craving for chocolate, I don’t see the point of going halfway, y’all.


    • Butter
    • Chocolate curls
    • chocolate wafer crumbs
    • cold butter
    • Cornstarch
    • Egg
    • Egg yolks
    • heavy cream
    • semisweet chocolate
    • sugar
    • teaspoon
    • unsweetened cocoa powder
    • Vanilla Extract
    • Whole milk


    1. Makes 8 - 10 servings
    2. Preheat the oven to 350°F.
    3. To make the crust: In a medium bowl, combine the cookie crumbs, melted butter, and sugar
    4. To make the filling: In a medium bowl, whisk together the sugar, cornstarch, cocoa, and salt.
    5. In a large, heavy-bottomed saucepan, bring the remaining 1 1/2 cups milk to a boil over medium high
    6. Pour the filling into the cooled piecrust and smooth the surface with a small spatula. Cover
    7. Place the pie in the fridge until thoroughly cooled and set, about 2 hours.
    8. Just before serving, make the topping: In the bowl of an electric mixer fitted with the whisk
    9. Tips.
    10. From PAULA DEEN'S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted with permission.