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Chocolate Dream Pie

This recipe is for the real chocolate lover!

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  • prep time 45 min
  • total time 7 hr 45 min
  • ingredients 10
  • servings 10
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/2
cup sugar
1/4
cup cornstarch
1/8
teaspoon salt
1
cup milk
1
cup semisweet chocolate chips
2
egg yolks, slightly beaten
1
package (3 oz) cream cheese, cubed, softened
1 1/2
cups whipping cream
1
teaspoon vanilla

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 pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
  • 2 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk until well blended. Add chocolate chips and egg yolks; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat. Beat in cream cheese with wire whisk until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour.
  • 3 In large bowl with electric mixer, beat whipping cream and vanilla on high speed until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Refrigerate 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over filling. 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 pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
  • 2 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk until well blended. Add chocolate chips and egg yolks; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat. Beat in cream cheese with wire whisk until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour.
  • 3 In large bowl with electric mixer, beat whipping cream and vanilla on high speed until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Refrigerate 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over filling. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
190mg
190%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.