Individual Chocolate Silk Pies

By nichc

My favorite pie in a mini, individual version. From Rachel Ray.

Ingredients

• 3 large egg yolks
• 6 tablespoons sugar
• 1 tablespoon cornstarch
• 1 1/2 cups whole milk
• 3 oz semisweet chocolate, finely chopped
• 1 1/2 tablespoons butter
• 6 3-inch ready made graham cracker crusts
• 3/4 cup heavy cream
• 1/4 teaspoon ground cinnamon

Details

Servings 6
Adapted from RachelRay.com

Preparation

Step 1

In a medium, heavy saucepan, whisk together egg yolks, all but 1/4 teaspoon of the sugar and the cornstarch over medium heat. Add the milk slowly, whisking constantly. Cook, whisking, until slightly thickened, about 2 minutes.

Add chocolate and butter, lower the heat and continue whisking until thickened, about 5 minutes. Transfer to a medium bowl. Press plastic wrap directly on the the surface of the custard and place the bowl in a larger bowl of ice water until room temperature, about 35 minutes. Divide mixture among pie crusts and refrigerate until set, about 1 hour.

Using electric mixture, whip the heavy cream until stiff peaks form. In a small bowl mix remaining sugar with cinnamon. Top pies with whipped cream and sprinkle with cinnamon sugar mixture.