Willard’s Chocolate Pie (MRS)

By hmp13

This pie is time consuming to make, but well worth the effort for those who love milk chocolate. It’s as smooth as a creamy chocolate popsicle. Try it with the Gingersnap crust for a flavorful interplay between smooth and spicy. Serve chilled.

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust, prebaked
• 3 cups whole milk
• 3 egg yolks
• 3/4 cup sugar
• 1/4 cup cocoa
• 1/4 cup cornstarch
• 1/4 to 1/2 cup water
• 1 tablespoon butter
• 1 teaspoon vanilla

Preparation

Step 1

Bring the milk to a simmer in a large saucepan over medium heat. Vigilance is required so that the milk does not burn. In the top of a double boiler (off the heat), mix the egg yolks, sugar, cocoa, cornstarch and just enough water to make a smooth paste. Use as little water as possible; it’s okay for the paste to be thick. Slowly pour the milk into the yolk mixture while whisking continuously, then place over simmering water in the bottom of the double boiler and cook, stirring frequently, for 45 minutes, until quite thick with a puddinglike consistency. Remove from the heat and stir in the butter and vanilla.

Pour the filling into a shallow container, lay plastic wrap directly on the surface and chill in the refrigerator for about 1 hour, until cold.

Scrape the filling into the crust and refrigerate about 3 to 5 hours, until set. Serve cold.