This smooth, silky, buttery pie recipe from Anita Maughan has been a family favorite for ages.

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Chocolate Cream Pie
Ingredients
  • 1 8" baked pie shell
  • 3 oz semi-sweet chocolate baking squares (a little over 1/2 c. chocolate chips)
  • 1/2 cup softened butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup powdered sugar
Instructions

  1. In a small saucepan, melt chocolate.

  2. In small electric mixer bowl, put in your softened butter, eggs, vanilla, and cover with the powdered sugar. Combine ingredients and scrape bowl.

  3. Beat on high speed for 2 minutes (filling should lighten in color noticeably).

  4. Spread onto shell and chill.

  5. Serve with whipped cream.

Recipe Notes

Note: This recipe is simple enough, but the real key is the butter. It needs to be just softened. Too soft/melty and the consistency will turn out runny, but too hard and the butter won't fully combine, leaving small bits of whole butter in the filling of the pie. Also, just as a note, growing up, we always used margarine, but we haven't reliably found one with the proper percentage in a long time, so we've used butter with great success. They are both delicious. The one with butter is a little smoother and richer, and the one with the margarine was a little lighter. (All butter seems to work, if you don't have the right margarine, the filling doesn't set up like it should.)