Friday, August 26, 2011

Chocolate Cream Pie

We’re having company over for dinner tomorrow night. For dessert, we’re going to have chocolate cream pie. I just finished it, and the recipe is below. It’s been a family favorite for a long time!

Chocolate Cream Pie

1 prebaked 9-inch pie crust, baked and cooled
2 oz. unsweetened baking chocolate
¾ cup sugar
1/3 cup all purpose flour
1/8 tsp. salt
2 cups milk
3 egg yolks, beaten
3 T. butter
1 tsp. vanilla
1 ½ cups heavy whipping cream, beaten with 1/8 cup powdered sugar and ½ tsp. vanilla
Chocolate curls or sprinkles for garnish

Grated the chocolate and put into medium sized saucepan. Add the granulated sugar, flour, salt and milk. Cook over low heat until thickened. Remove from heat. Stir a small amount of the hot pudding into the egg yolks. Return the egg yolk mixture to the rest of the mixture in the saucepan. Cook over medium-low heat for 2 more minutes. Remove from heat. Add the vanilla and butter. Turn the filling into the baked pie shell. Put some plastic wrap over pudding to prevent a film from forming. Refrigerate for a couple hours. When thoroughly cool, garnish with whipped cream and chocolate curls or sprinkles.

Here's another garnish:

Happy Baking!

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