November 14, 2013

The Lion House Chocolate Cream Pie

My friend made me this delicious pie for my Birthday last year.  It comes from the old Lion House Cookbook.  I found myself a used copy on Amazon not too long ago and it is full of fabulous recipes.

The Lion House is an incredible Bakery here in Utah that has been around forever.

They have the most mouth-watering dinner rolls, orange rolls, pies, soups, sandwiches and so much more.  My go-to Zucchini Bread recipe is from The Lion House. 
This pie couldn't be any easier to make.  You mix everything in a pan and cook it on the stove until it's thickened.

The end result is a thick and rich and silky smooth filling.
I'm not a huge regular pie crust person and I am terrible at making them, so I opted for a homemade Nilla Wafer crust, which I love.  You can use whatever type of crust you want (Graham Cracker, Regular, Nilla Wafer, Chocolate Cookie Crust, etc . . . ).    
I love my Chocolate Cream Pie with whipped cream and mini chocolate chips.  "The Mr." chopped up some white chocolate chips to serve over his.  It would also be incredible garnished with toffee bits and caramel sauce.  Or how about with a peanut butter whipped cream?  Oh my, I can think of so many awesome ways to serve this pie.

However you chose to serve yours, it will be DIVINE.  
Lion House Chocolate Cream Pie
adapted from: The Lion House
(Printable Recipe) or (Printable with Picture)

1 c. sugar
5 Tbl. cornstarch
1/4 tsp. salt
2 1/2 c. milk
3/4 c. half-and-half
3/4 c. chocolate chips (I used milk chocolate)
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbl. unsalted butter
whipped cream, for serving
1 prepared pie crust, any type

In a 3-quart saucepan stir together the sugar, cornstarch and salt.  Slowly whisk in the milk and half-and-half.  Add the chocolate chips.  Heat over medium heat until chocolate is melted and mixture thickens, stirring constantly.  You know it is thick enough if it coats the back of a wooden spoon and when you run the back of another spoon through it, the line stays and does not run back together.  Gradually add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly.  Then, pour the egg yolk mixture back into the saucepan.  Whisk and continue cooking for another two minutes.

Remove from heat and stir in the vanilla and the butter.  Stir until butter is melted.  Pour into prepared pie crust.  Cover with plastic wrap, pressing it directly onto the surface of the pie and refrigerate until set; around 4 hours.  Serve with whipped cream and chocolate shavings or mini chocolate chips.

Nilla Wafer Pie Crust
60 Nilla Wafers
6 Tbl. unsalted butter, melted

Preheat oven to 350 degrees.  Pulse cookies in a food processor until fine crumbs.  Pour crumbs into a 9'' or 10'' pie plate and add the melted butter.  Toss crumbs and butter together with a fork until it is all evenly coated in butter.  Press evenly along the bottom and slightly up the sides of your pie plate.  Bake in preheated oven for 10-12 minutes.  Cool completely.    

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  1. This looks delicious. I do love all of my Lion House Cookbooks. I have new additions but I can't bare to part with my old original! I have had it for 25+ years!
    This filling is gluten free--a plus at our table.

  2. I really need a good banana cream pie recipe. I'll be making this one u posted too. I am so grateful that I don't care much for pie but my family does. Makes the holidays easier for me to eat how I'm supposed to. Luv u girl!

    1. Banana Cream Pie is my fave!! I have a few really good recipes including one on this blog. This chocolate pie is a great choice too :) Thanks.

  3. Jenn, First of all LOVE your site's new look. Super cute! Second, I need a slice of this chocolate cream pie. It looks amazing! I love Lion House recipes. ♥

    1. Thank you so much Holly - you are always so sweet :)

  4. Ooh this pie looks fabulous! Loving your new site Jenn :) Pinned this one!

  5. Mastering chocolate cream pie has eluded me...til now!! Used Ghirardelli double chocolate chips and it was perfect!!

    1. That is so good to hear!!!! I use Guittard for mine, but I love Ghiradelli too :) Thanks for letting me know.

  6. Hi Jenn! Your photos are fantastic! Did you make or buy the wooden boards in the background? I've been looking for some new back drops.

    1. Do you want to know something funny? The background is actually pieces of scrapbook paper from Hobby Lobby that looks like wood. They have several different colors. Hopefully you live near a hobby lobby?

  7. This looks so good! I used to live right by the Lion House and went several times. Unfortunately I'm halfway across the country now. I can't wait to try this pie! :)

    1. I love Lion House . . . too bad you are so far away now :) You will have to make the pie - it's yummy!

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    1. Oh no :( It probably wasn't cooked long enough on the stovetop. How thick was it?