Bittersweet Chocolate Cream Pie

 Who can resist a cream pie? They're rich and yummy and can be made in no
time. Of course, the bittersweet chocolate pudding can also be enjoyed all
by itself -- kids love it. But go the extra mile and you won't be sorry!

*Servings:* 6 to 8

*Ingredients:*

   *Cream pie*
   - 1 (9-inch) piecrust, cooked and cooled completely
   - 1/2 cup cocoa powder, plus additional for garnish
   - 3 tablespoons all-purpose flour
   - 1 cup sugar
   - 2 cups whole milk
   - 6 ounces semisweet or bittersweet chocolate, chopped fine or grated
   - 1 teaspoon vanilla extract
   - 1 1/2 cups heavy whipping cream
   - 1/4 cup powdered sugar


   *Whipped cream*
   - 1 1/2 cups heavy whipping cream
   - 1/4 cup powdered sugar
   - 1/4 teaspoon vanilla extract

*Directions:*

*For the cream pie:* In a large bowl, whisk together the cocoa, flour and
sugar. Slowly whisk in about 1/4 cup of the milk to form a paste. Slowly add
the remaining milk. Transfer the mixture to a large saucepan and slowly
bring to a boil over medium heat, stirring constantly with a whisk. Remove
from heat and add the chopped chocolate and vanilla. Stir until the
chocolate has melted completely and the mixture is smooth. Pour into
piecrust. Cover the top with plastic wrap and refrigerate for several hours
until cold and set.

*For the whipped cream:* Whip the heavy cream with an electric mixer until
soft peaks form, add the sugar and the vanilla, and whip just until stiff
peaks form. Remove the plastic wrap from the pie and swirl the cream on top.
Sprinkle with cocoa and serve.


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