Chocolate Blackout Pie

By ldelmas

Ingredients

• 1 prebaked piecrust
• 2.5 C whole milk
• 6 T cocoa powder
• 2 t instant coffee/espresso powder
• 0.75 C sugar
• 0.25 C cornstarch
• 0.5 t salt
• 4 large egg yolks
• 2 T cubed unsalted butter
• 1 t vanilla extract
• 1.25 C crumbled chocolate cake
• Whipped cream for serving

Preparation

Step 1

1) Whisk milk, cocoa, coffee in saucepan. Bring to simmer over medium heat, stirring occasionally, and then keep warm over low heat.

2) Whisk sugar, cornstarch, salt together in bowl. Add yolks and whisk until smooth and pale. Add 1 cup of hot milk mixture to bowl stirring constantly.

3) Turn saucepan up to medium and add tempered yolks, pouring steadily and whisking constantly. Whisk until mixture thickens to pudding consistency and large bubbles rise to surface, about 5 minutes.

4) Remove from heat and whisk in butter and vanilla. Let cool just slightly, about 5 minutes, and stir often.

5) Pour mixture into prepared pie shell spreading evenly and smoothing top. Press cake into top, cover with plastic wrap, and chill OVERNIGHT. Serve with whipped cream, if desired.