Name: World’s Best Dutch Chocolate Pie
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Ingredients: 9 inch pie crust; 1/4 cup cocoa powder; 1 1/4 cup sugar; 1/3 cup cornstarch; 1/4 tsp salt; 3 cups Borden Dutch Chocolate Milk; 4 tbsp butter; 1/2 tsp vanilla extract; 1 cup cold Borden heavy whipping cream; 2 tbsp sugar; 1/2 tsp vanilla; raspberries; dash cocoa powder

Dessert2 hr 30 minServes 6

Instructions

Combine cocoa powder, sugar, cornstarch and salt in a sauce pan and slowly pour 3 cups of Borden Dutch Chocolate milk, stirring constantly with a rubber spatula. Bring to a boil for 3 minutes.

Remove from heat and add softened butter and vanilla. Stir until blended. Mixture will thicken as it cools.

Pour mixture into the pie crust.

Let cool completely.

Place raspberries directly on top of the cooled pie and let set.

Place the mixer bowl and whisk in the freezer for at least 20 minutes to chill.

Pour Borden heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.

Do not over beat.

Place whipped topping in a piping bag fitted with a decorative tip to pipe whipped cream onto the top of the raspberries.

Sprinkle a dash of cocoa powder over the whipped cream to finish.

🥄

Ingredients

Pie

9 inch pie crust
1/4 cup cocoa powder
1 1/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups Borden Dutch Chocolate Milk
4 tbsp butter
1/2 tsp vanilla extract

Topping

1 cup cold Borden heavy whipping cream
2 tbsp sugar
1/2 tsp vanilla
raspberries
dash cocoa powder

At a Glance

Cook Time

2h 30m

∑

Total

2 hr 30 min