Gilly’s Corner is where delicious dreams come true.

During the Great Depression, my great grandfather lost his job and in order to help pay the bills, my great grandmother and her three daughters sold pies at the end of their driveway. They became popular in their neighborhood and the surrounding areas and though money was tight for everybody, the pies always managed to sell out each week. My family inherited these recipes and my dad grew up eating a different kind of pie at every Sunday dinner. Over the years, my dad (another avid baker) has adapted many of the recipes, always striving to perfect them. This recipe, however, he left unchanged, always saying (while chuckling to himself at his own wit), “no need to fix what ain’t broke.”

So this week I give to y’all (disclaimer: I’m from the south) the recipe for Dark Chocolate Cream Pie. This is one of my all-time favorite recipes and has been made at almost every one of my thanksgivings along with countless other times. It is super easy to make, not time consuming and tastes like heaven. It seems to fit well at any occasion- great for summer picnic and winter nights. It’s also great for breakfast. I hope you enjoy it as much as my family has!

pie

not my photo- I realized I have never actually documented this wondrous pie

Ingredients:

  1. 1 9” pre baked piecrust (store bought or hand made)
  2. 1 ¼ cups sugar
  3. ¼ cups cornstarch
  4. ½ teaspoon salt
  5. 3 cups whole milk
  6. 4 egg yolks, beaten
  7. 3 oz. chopped unsweetened chocolate
  8. ¼ cup butter
  9. 1 teaspoon vanilla extract
  10. 1 pint whipping cream
  11. ¼ cup sugar
  12. 1 oz. semi sweet chocolate shaved  (optional)

Directions:

  1. Combine sugar, cornstarch and salt in a saucepan
  2. Add milk and chocolate and cook on high until chocolate is melted
  3. Reduce heat and continue cooking for 4 minutes- then remove from heat
  4. Add ½ of the chocolate mixture to the beaten eggs and stir
  5. Add the egg mixture to the saucepan and bring to a low boil-stirring continuously for 4 minutes
  6. Mix in the butter and the vanilla
  7. Pour into the (pre baked) pie crust and chill for 2-3 hours
  8. Mix whipping cream and sugar on high in an electric mixer until it forms soft peaks*
  9. Spread on cooled pie and garnish with shaved chocolate if desired

*you could also use store bought whipped cream if you don’t have an electric mixer available.

-Gilly ’15