Chocolate Cream Pie
Instructions:
Dessert doesn’t get better than a traditional chocolate cream pie. Chocolate Wafer–Crumb Crust
3â„4 cup sugar 1â„3 cup cornstarch 1â„2 teaspoon salt 33â„4 cups milk 5 large egg yolks 3 squares (3 ounces) unsweetened chocolate, melted 2 tablespoons butter or margarine, cut into pieces 2 teaspoons vanilla extract Chocolate Curls
1 cup heavy or whipping cream
Makes 10 servings. Prep: 35 minutes plus cooling and chilling Bake: 10 minutes
- Prepare crust as directed. Cool completely.
- Meanwhile, in heavy 3-quart saucepan, combine sugar, cornstarch, and salt; whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute.
- In small bowl, with wire whisk, lightly beat egg yolks. Beat 1â„2 cup hot milk mixture into beaten egg yolks. Slowly pour egg-yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick or until temperature on thermometer reaches 160°F.
- Remove saucepan from heat and stir in melted chocolate, butter, and vanilla until butter melts and mixture is smooth. Pour hot chocolate filling into cooled crust; press plastic wrap onto surface. Refrigerate until filling is set, about 4 hours.
- Meanwhile, make Chocolate Curls, if using.
- To serve, in small bowl, with mixer at medium speed, beat cream until stiff peaks form; spoon over chocolate filling. Top with chocolate curls, if desired.