Double Chocolate Pie Recipe
- 9 in. pie crust, baked
- 1-1/2 cups white sugar
- 1/3 cup cornstarch
- 1/2 tsp. salt
- 3 cups milk
- 3/4 cup semisweet chocolate chips
- (2) 1 oz. squares unsweetened chocolate, chopped
- 4 egg yolks, beaten
- 1 tbsp. vanilla extract
- Garnish: Whipped cream and chocolate shavings or coco powder
Mix the sugar, cornstarch, and salt in a sauce pan. Gradually stir in the milk. Add in the chocolate chips and unsweetened chocolate. Place the saucepan over medium heat, stirring continuously, until mixture thickens and boils. Boil and continue to stir for 1 minute.
Add egg yolks to a medium ceramic or glass bowl. Gradually add half of the chocolate mixture into the egg yolks, whisking constantly.
Whisk egg yolk mixture back into the remaining chocolate mixture in the saucepan. Place over medium heat and bring back to a boil, stirring continuously. Boil and stir for 1 minute. Remove from heat and stir in vanilla extract
Pour mixture into the baked pie shell. Press layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48. Remove the plastic wrap before serving and top with whipped cream and chocolate shavings or coco powder.
Yields: One 9-in. chocolate pie