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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