BIG BOY CHOCOLATE PIE
Imitation by Gloria Pitzer
First published in her Homemaker’s Newsletter (April 1976 issue). A revised [1982] version (below) was last published in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 244). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
For the best chocolate cream pie, Big Boy Restaurants probably would have been the place to go [in the late 70s.] The recipe is not the same, today – or so it seems – but this is how I remember it.
INGREDIENTS:
2 boxes, 3 ¾-ounce each, chocolate pudding (NOT instant)
3 cups milk
2 egg yolks, slightly beaten (save and freeze your egg whites for other uses)
4 tablespoons butter or margarine
1-ounce, unsweetened, solid baking chocolate – grated
¼ cup, packed, brown sugar
1 baked and cooled 9-inch pie shell
Cool Whip & Chocolate sprinkles for garnish
INSTRUCTIONS:
Chill crust thoroughly after it is baked and cooled.
Empty pudding powder into a 2 ½-quart sauce pan. Beat the milk and egg yolks together well with a fork and stir this into the powder in the sauce pan. Cook and stir constantly over medium-high heat until you see the first bubble of a boil. At once, remove pan from heat.
With portable electric beater, on low-speed, mix in butter, baking chocolate and brown sugar until smooth. Pour into the chilled pie shell. Return to refrigerator to chill for about 2 more hours or until “firm”. Cut into 6 to 8 neat wedges and top each serving with Cool Whip and sprinkles.
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