CHOCOLATE CREAM PIE RECIPE
9 inch baked pie shell
1 1/2 C sugar
1/3 C cornstarch
1/2 t salt
3 C milk
4 egg yolks, slightly beaten
2 squares (1 oz. each) unsweetened chocolate, cut up
2 squares (1 oz. each) unsweetened chocolate, cut up
2 t vanilla
1 C sweetened whipped cream
Bake pie shell.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Stir in the 2 squares of unsweetened chocolate. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir one minute more; remove from heat. Stir in vanilla.
Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.
Remove
plastic wrap; top pie with whipped cream.
Refrigerate any remaining pie immediately. 8 servings; 485 calories
per servings.
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