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Tuesday, March 15

Chocolate cream pie

Chocolate, unsweetened
2 ½ ounces
Milk, whole
2 cups +
1 cup
1 1/3 cups
Flour, all-purpose
3 tablespoons
3 tablespoons
½ teaspoon
Egg yolks
2 tablespoons
Vanilla extract
1 ½ teaspoons
Pie crust or crumb crust, baked, cooled
  1. In a large saucepan, cook 2 cups milk and chocolate over medium heat.
  2. Stir constantly, until the mixture boils; remove from heat; set aside.
  3. In a medium bowl, whisk together sugar, flour, cornstarch, and salt.
  4. In a separate bowl, whisk together 1 cup milk and yolks; whisk into sugar mixture.
  5. Gradually add to the chocolate mixture.
  6. Return saucepan to a medium heat, whisking constantly, until the mixture boils; boil and continue whisking for another minute.
  7. Remove from heat, and stir in butter and vanilla.
  8. Pour into prepared crust; press plastic wrap directly onto the surface.
  9. Cool, and then refrigerate until well chilled.
Top with whipped cream and dust with cocoa powder, or other favorite (handy) garnish (such as the pictured toasted almonds, used to conceal any rough edges).

Recipe from the Hershey's Recipe Collection.

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