Black Russian Chocolate Pie

Enjoy this Russian-style chocolate pie that’s made using Pillsbury® pie crust – a tasty dessert.

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  • prep time 15 min
  • total time 8 hr 45 min
  • ingredients 14
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2/3
cup granulated sugar
1/3
cup unsweetened baking cocoa
3
tablespoons cornstarch
1/4
teaspoon salt
2
cups milk
4
egg yolks
2
oz semisweet baking chocolate, chopped
3
tablespoons coffee-flavored liqueur
1
tablespoon vodka
1
teaspoon vanilla
1
cup whipping cream
3
tablespoons powdered or granulated sugar
Chocolate shavings, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • 2 In heavy 2-quart saucepan, mix 2/3 cup sugar, the cocoa, cornstarch and salt. Stir in milk with whisk until blended. Beat in egg yolks with whisk until blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 3 minutes. Remove from heat. Add chopped chocolate, liqueur, vodka and vanilla; stir until smooth.
  • 3 Pour into cooled baked shell. Cover with plastic wrap, placing plastic wrap directly on custard to prevent a tough layer from forming on top. Refrigerate at least 8 hours or until set.
  • 4 In chilled small bowl, beat whipping cream and 3 tablespoons sugar with electric mixer on high speed just until soft peaks form. Spread whipped cream over pie. Sprinkle with chocolate shavings. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • 2 In heavy 2-quart saucepan, mix 2/3 cup sugar, the cocoa, cornstarch and salt. Stir in milk with whisk until blended. Beat in egg yolks with whisk until blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 3 minutes. Remove from heat. Add chopped chocolate, liqueur, vodka and vanilla; stir until smooth.
  • 3 Pour into cooled baked shell. Cover with plastic wrap, placing plastic wrap directly on custard to prevent a tough layer from forming on top. Refrigerate at least 8 hours or until set.
  • 4 In chilled small bowl, beat whipping cream and 3 tablespoons sugar with electric mixer on high speed just until soft peaks form. Spread whipped cream over pie. Sprinkle with chocolate shavings. Store in refrigerator.

EXPERT TIPS

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Expert Tips

The classic Black Russian cocktail inspired this recipe, but feel free to substitute coffee for the liqueur and omit the vodka, if preferred.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
431
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
),
Sodium
257mg
257%;
Total Carbohydrate
49g
49%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.