Chocolate Cream Pie Recipe
Are you looking for a chocolate cream pie recipe that will blow away your senses? This chocolate cream pie is so tasty that I can not resist serving it as a dessert often. I shall look forward to your comments on this recipe.
Ingredients
Pastry for 9-inch baked pie shell or 1/2 10- to 11-ounce package piecrust mix
3 tablespoons cornstarch
1/4 teaspoon salt
Sugar
2 cups milk
3 squares unsweetened chocolate, coarsely
chopped
2 egg yolks
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup heavy or whipping cream
1/4 cup walnuts, toasted and chopped
Directions
1. Prepare baked pie shell as directed; cool.
2. Meanwhile, prepare filling: In heavy 3-quart saucepan, mix cornstarch, salt, and 1/2 cup sugar. Stir in milk and chopped chocolate. Cook over medium heat until chocolate melts and mixture thickens and boils; boil 1 minute, stirring constantly. Remove saucepan from heat.
3. In cup, beat egg yolks; stir in small amount of hot chocolate mixture. Slowly pour yolk mixture back into chocolate mixture, stirring rapidly to prevent lumping. Return saucepan to heat; cook over low heat about 2 minutes, stirring constantly, until mixture is very thick.Stir in butter or margarine and vanilla extract until blended. Pour chocolate filling into pie shell. Place plastic wrap directly on surface of filling. Refrigerate pie at least 3 hours or until well chilled.
2. Meanwhile, prepare filling: In heavy 3-quart saucepan, mix cornstarch, salt, and 1/2 cup sugar. Stir in milk and chopped chocolate. Cook over medium heat until chocolate melts and mixture thickens and boils; boil 1 minute, stirring constantly. Remove saucepan from heat.
3. In cup, beat egg yolks; stir in small amount of hot chocolate mixture. Slowly pour yolk mixture back into chocolate mixture, stirring rapidly to prevent lumping. Return saucepan to heat; cook over low heat about 2 minutes, stirring constantly, until mixture is very thick.Stir in butter or margarine and vanilla extract until blended. Pour chocolate filling into pie shell. Place plastic wrap directly on surface of filling. Refrigerate pie at least 3 hours or until well chilled.
