(Don’t let the quotation marks in “cream” pie scare you– I promise that this recipe is creamy, rich, and delicious, despite being dairy-free!)
Did you know, before I heard of this recipe I’d never made a chocolate cream pie before? It wasn’t that I didn’t like the idea– I love chocolate and I love creamy, pudding-y desserts– but I just never got around to making one. I think it was partially because the recipes I saw fell into one of two camps– overly complicated, involving separating eggs and slaving over a hot stove to make custard; or extremely processed, relying on instant pudding and Cool Whip. Not that I have anything against instant pudding or Cool Whip– both are staples of my quick dessert repertoire– but “chocolate cream pie” seemed to call for something a bit more involved to live up to the decadence of its name.
Anyway, that all flew out the window when I heard of a chocolate cream pie recipe that called for only a few ingredients, one of which seemed so preposterous I had to try it. I’m always a sucker for a “secret ingredient,” and this was too good to pass up. What was it?