Chocolate Cream Pie
By Matt Pittman
Matt Pittman's recipe is taking this chocolaty, silky classic for a wood-fired spin. Plus, using a premade crust makes it all as simple to make as it is delicious.
Prep Time
10 Minutes
Cook Time
30 Minutes
Pellets
Cherry
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | pie shell |
| 2 Cup | milk |
| 2/3 Cup | sugar |
| 3 | egg yolks, beaten |
| 1/4 Teaspoon | salt |
| 2 Tablespoon | Cocoa Powder |
| 3 Tablespoon | (heaping) cornstarch |
| 1/2 Teaspoon | vanilla |
| cool whip, for serving |
Step
1
When ready to cook, set Traeger temperature to 400˚F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
Place pie shell on the grill and bake according to manufacturers instructions. Remove from the grill and let cool at room temp.
3
In the bowl of a double boiler, mix all ingredients, except the vanilla, together and whisk until completely combined. Cook stirring constantly until thickened, 10-15 minutes.
4
Remove from heat and cool. Add vanilla and pour into baked pie shell. Transfer to the fridge and let cool overnight.
5
Top with cool whip and serve. Enjoy!
My Notes
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