CHOCOLATE CREAM PIE

By angielaine

Ingredients

• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 3 3/4 cups whole milk
• 5 large egg yolks
• 3 squares (3 ounces) unsweetened chocolate, melted
• 2 Tbsp butter or margarine, cut into pieces
• 2 tsp Vanilla extract
• 1 cup heavy or whipping cream chocolate curls, optional
• 1 Pre-made chocolate crust

Preparation

Step 1

Meanwhile, in a heavy 3-quart saucepan, combine sugar, cornstarch, and salt; wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute longer. In small bowl, with wire whisk, lightly beat egg yolks. Beat ½ 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 mixture is very thick or until temperature on thermometer reaches 160 degrees. Remove saucepan from heat and stir in melted chocolate, butter, and vanilla until butter melts and mixture is smooth. Pour hot chocolate filing into cooled crust; press plastic wrap onto surface. Refrigerator until filling is set, about 4 hours. To serve, in small bowl, with mixture at medium speed, beat cream until stiff peaks form; spoon over chocolate filling. Top with chocolate curls if desired.