Yield
8 Servings

A gingersnap cookie crust is the perfect partner for the creamy vanilla filling in this cool cream pie, which costs just 76 cents per serving. Chill overnight, or for at least 3 hours, before serving.

How to Make It

Step 1

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.

Step 2

Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.

Step 3

Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.

Step 4

To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

Ratings & Reviews

Rhonda1962's Review

RealSimpleHeidi
September 12, 2011
My family prefers all chocolate usually but surprisingly they loved this. This type of crust was not available in my area so I purchased a shortbread crust...lightly sprinkled it with ginger, cinnamon & a little nutmeg then brushed it with a beaten egg & baked it for 5 min. (or until lightly browned & egg looks to be done). I had a slight problem with it being syrupy in the bottom of the pan the next day but it didn't hinder the taste or stop anyone from finishing it all off.

MustangJamie's Review

Rhonda1962
June 23, 2009
Made this for a friend's birthday and everyone loved it!!! Huge hit. Not too sweet, just a perfect balance of vanilla and chocolate. Easy to make. Will certainly make again!!

RealSimpleHeidi's Review

MustangJamie
June 08, 2009
N/A