Here and there I find a recipe that is entirely perfect. One that I know I'll use again and again and continue to enjoy each time I make it. This chocolate cream pie is one of those recipes. It's decadent, with great textures, and quite possibly the tastiest chocolate pudding that I've ever had. I mean, when you put sweetened condensed milk, heavy cream, and whole milk in a recipe, chances are that it won't be gross.
The first time I made this pie was back in November when hosting our first-ever Friendsgiving. It was quite an evening, full of great friends, food, and drinks, and we ended the evening with this pie and, of course, coffee. It was so tasty that since then, i've made it again a handful of times and it hasn't disappointed once.
While it's technically a no-bake recipe, I did end up broiling the pie to toast the meringue. I don't have a kitchen torch and I didn't feel like buying one. However, next time, I might try out Toronto's Kitchen Library to borrow the tool... I am a librarian, after all.