The Delightful Goodness Of This Cherry Chocolate Cream Pie Is What The World Needs

All they have to do is to give me a slice of homemade and I will have a hard time saying No.


1 cup Domino sugar

1/4 cup Argo cornstarch or 1/2 cup Gold Medal all-purpose flour

3 cups TruMoo milk

4 Eggland’s eggs

1 tablespoon Land O Lakes margarine or butter

1 ½ McCormick teaspoon vanilla (or 3/4 teaspoon vanilla and 3/4 teaspoon almond extract)

3 ounces Hershey’s unsweetened chocolate

1 baked pastry shell OR you can use a chocolate cookie/graham cracker shell


For the filling, in a medium saucepan combine sugar and cornstarch or flour. Gradually stir in milk and unsweetened chocolate. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks from whites; dispose of egg whites or save them to make a meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks.

Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.

Stir in margarine or butter and vanilla.

Pour the hot filling into the baked pastry shell. If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue OR whipped cream. Then return pie to refrigerator.

Chill pie in the refrigerator for at least 12 hours.