Candy Cream Pie

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Candy Cream Pie
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238 Ratings 5 star values: 148 4 star values: 46 3 star values: 21 2 star values: 14 1 star values: 9
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322 calories; protein 5.9g; carbohydrates 38.6g; fat 17.2g; cholesterol 89.3mg; sodium 172.2mg. Full Nutrition
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238 Ratings 5 star values: 148 4 star values: 46 3 star values: 21 2 star values: 14 1 star values: 9
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Servings Per Recipe: 8 Calories: 155.1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.
Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.
To make and decorate this pie a day ahead of time, let pie chill as directed. Pipe gelatin-stabilized whipped cream rosettes on top of the pie; sprinkle with grated chocolate. Store in the refrigerator.
This was a very good pie. However, this is a very sweet, dark chocoate pie. Not a creamy, milk chocolate flavor. I like the milk chocolate flavor better, as do most people I know. This is great if you are a dark, bitter-sweet chocolate lover. I probably won't make this again for myself or my husband (will just use pie filling for a creamier chocolate). However, my mother-in-law loved it. She likes the dark chocoate and said it tasted just like her mother used to make.
I was disappointed in this pie. Mine came out too bitter, and had the taste and texture of fudge, not a cream pie. Sorry, but will not try again.
This was a very good pie. However, this is a very sweet, dark chocoate pie. Not a creamy, milk chocolate flavor. I like the milk chocolate flavor better, as do most people I know. This is great if you are a dark, bitter-sweet chocolate lover. I probably won't make this again for myself or my husband (will just use pie filling for a creamier chocolate). However, my mother-in-law loved it. She likes the dark chocoate and said it tasted just like her mother used to make.
This recipe was very good. I added an extra 1 oz square of chocolate and 2 tablespoons of almond extract and it came out heavenly. I think next time I'll add 1/2 cream and 1/2 milk to make it creamier.
This was wonderful-I served it to some friends who are chocolate lovers who declared it was the best pie they had ever eaten. I used a chocolate cookie crust and topped it with Cool Whip.
Delicious!! Very creamy and chocolatey. Family loved this pie. I had found another recipe that called for 8 oz. of chopped bittersweet chocolate...but hesitated as this recipe called for only 2 oz. of unsweetened. Glad I followed this recipe...the 2 oz. was the perfect amount of chocolate...could only imagine what it would be like with 8!! The custard thickened up with no problem...chilled in a baked pie shell and topped with whipped cream and shaved hershey kisses (all I had )..will make this again! Thanks for a fabulous pie Debbie!
Absolutely delicious pie!! I have made it many times and want to thank you for sharing the recipe. Tastes just like the old fashioned ones my Mom-in-Law made. Unfortunately, Mom never wrote much down, so I am stuck with lots of ingredient lists and not many instructions! Like anything else the quality of the ingredients determines the end results. I have made this pie with Ghiardelli Dark Bars, Valhrona and Lindt 83% Dark and Scharffenburger. Both individually and in varying amounts of each mixed. All with excellent results. They cost a bit more, but the results are worth it. I sometimes cut down on the sugar just a smidgen-1 tablespoon-- depending on what kind of chocolate I am using.
Perfect chocolate custard pie recipe. I suspect that those reviewers who had texture issues had trouble with bringing the custard together. You must temper the eggs by slowly adding hot chocolate mixture while beating rapidly, otherwise, they will start to cook and you will end up with a rubbery custard. This custard can also end up runny if you don't cook the eggs enough after returning to the stove top. If you have a candy thermometer, bring your mixture to 170 degrees. If not, make sure the mixture coats the back of a wooden spoon so that if you drag a fingertip through the mixture the spoon retains a clean line for several seconds.
Best Chocolate Pie I've had! It has been a hit with friends and family. The best part is that it is really easy to make for those "inexperienced pie makers".
Added ~1/4 tsp salt. Delicious. I made it in the microwave w/no problems. This is a dense chocolate - I suppose if you wanted a lighter pie you could fold stiffly whipped cream w/some gelatine into the chocolate before pouring into the crust, but I like the whipped cream on top. Fudge-y chocolate, crisp crust, and the whipped cream...mmmmm! I've made it 2x already!
A wonderful pie recipe that all of my friends and family enjoyed very much! Use a graham cracker crust just to top off that delicious dessert flavor. Pile high with Reddi-Whip for a straight-from-the-bakery look. No one believed that I made this pie myself; they accused me of ordering it from a gourmet restaurant. It's THAT good!
Well, I must confess I am the world's WORST baker. Seriously, even if I am cooking ready made cookie dough or a cake from the box, somehow I find a way to mess it up. That said, I was so delighted to find dessert recipe that turned out great, no matter how I butchered it. I did add an extra square of chocolate. I mean, what's not to like?
I was disappointed in this pie. Mine came out too bitter, and had the taste and texture of fudge, not a cream pie. Sorry, but will not try again.
This pie was exceptional!! The only changes I made were instead of adding 2 cups of milk, I used 1 cup of milk and 1 cup of heavy cream. I also used a "heaping" 1/3 c of flour as well. Next time I will probably cut the sugar back to 1/2 cup as it was very rich. I made some fresh whipping cream and got rave reviews from my family. Will add this to my favorites for sure.
I thought the taste was great, but it was not firm enough. It may have been my cooking, but I followed the instructions.
I've made this twice now and it is the perfect chocolate pie. Mine turned out very rich and creamy. The second time I used more milk and an extra square of chocolate to make more filling and that one was almost too chocolately, so I will stick to 2 squares in the future. I will say I think the cooking times listed aren't enough. I stirred the mixture for at least 5 minutes, if not more before it thickened enough, and then I cooked it for 3 more after I added the warm yolks.
I made this pie twice. The first time exactly as the recipe was written. It was good but didn't set up quite as well as I wanted. Still very good. The second time I made it, I used Ghiradelli Semi-Sweet chocolate and after adding all ingredients together, instead of cooking only 90 seconds, I cooked for 3 minutes. When I turned the burner off, I let the mixture "rest" for an additional 2 minutes. When I poured into the pie shell all it had to do was cool completely in the fridge. Add the whipped topping and shavings of the same chocolate and it was great. There wasn't any left. Everyone loved this recipe. Will definitely make this again and again. Thank you.
Recipe does need a little salt. This pie was too dense for us; prefer a nice creamy, silky pie.
I have made various versions of this and i have a few tips. If you want to use white chocolate add an extra oz. Start it of as if you were making bechamel, the indicated amount of butter, then the flour and cook it till it smells nutty. Then add the sugar (no need to add less sugar, it won't turn out as sweet as you'd think), then the milk and chocolate. That way you won't taste the flour, since white chocolate isn't tasty enough to cover it up (i learnt it the hard way and it took a more than generous splash of vanilla to fix it up) I top it with chopped strawberrys and it's a hit when entertaining (anything topped with strawberrys looks so conneticut you'll leave everyone thinking martha stewart catered) once i also felt like eating this and didnt have any chocolate, turns out half a pot of chocolate frosting (betty crocker, but that's just cause i had some in the fridge for late night picking) does the trick (cut a bit of sugar off) One other thing, don't waste the eggwhites make a pav top it with some more stbrrys.
This was a pretty easy recipe to follow. The only thing is that I had to add a little more sugar to it, since it wasn't as sweet as I had anticipated. I think the next time I make this, I'm going to use semisweet squares instead of unsweetened.
I live in Joplin, MO and lost my home in the May 22nd tornado. Of course I also lost all my cookbooks and recipes. This is a pie that I used to make every holiday - I have to make several so folks can take them home. I'm very happy to find this. It makes a great, dark chocolatey pie!
Made this pie following the directions and ingredients to a T and got rave reviews not just from family but from my husbands coworkers as well. It's simple, easy, and really good pie!
The taste was pretty good but it was very runny. I followed this recipe exactly and have no idea where I went wrong. I even made it two days before I was serving it and it never set. Oh well.
This was just OK, not a WOW dessert! Maybe with semi sweet chocolate. Not bad, but not great...
I've made this pie twice now. I found the original recipe too sweet for my liking and not quite enough quantity to fill a shell, so the second time I used 3 cups of milk and 4 squares of unsweetened chocolate instead of 2. I left the sugar amount the same, but threw in a wee bit extra flour and egg yolk. It set up perfectly and this time it filled the shell right to the rim. If you're a dark chocolate lover like I am, you'll be really pleased with this recipe.
I loved this recipe and didn't change a thing. Next time I may top with a meringue, but whipped cream works too!
This pie is so very delicious. It is a dark chocolate lovers dream. I made this pie using the directions and ingredients exactly as directed and my family loved it.
I was hoping this would be alot better than it was. To me it was just like a Jello pudding pie, so if you like that, you'll love this. But I was really hoping for something lighter and creamier.
my family knows chocolate, and they gobbled it right up. .i've been making chocolate pies for over 20 yrs and this is a simple recipe to follow
I loved this recipe! It was easy to make and it tasted really good!
I made this for a surprise 70th birthday party and it was a hit. I used cooking chocolate, and decorated it with grated chocolate, and piped whipped cream around the edge. It was perfect!
This is an awesome recipe. I made it for the first time for Thanksgiving in a graham cracker crust. My dad went back for thirds, and he usually only does tha
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