Wednesday, February 3, 2010

Chocolate Cream Pie Filling

Makes one 9 inch pie
Recipe from The New Pillsbury Family Cookbook and Husband-Tested in Alice’s Kitchen


This recipe comes from an old cookbook I've had since I was a newlywed. (1977) The page that this recipe is on is stained and wrinkled because I've turned to it many, many times when I need a smooth, creamy, cool and chocolaty dessert! So, whether you are newly wed or you've been with your hubby for a long time or you just want to serve a pie that's just this side of heaven, give this a try. Use this filling with Perfect Pie Dough (recipe on this blog.) You can find beautiful local eggs from Lost River Market & Deli.


1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups milk
2 squares unsweetened chocolate, melted
3 large egg yolks (save the egg whites for meringue if you wish)
2 Tablespoons unsalted butter
2 teaspoons vanilla

In a medium saucepan, combine sugar with the cornstarch and salt. Stir in milk and melted chocolate, blending until smooth. (Chocolate will looked flecked when you put it in the milk, but will melt and blend in again as you cook it.) Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Remove from heat. Blend in a small amount of hot mixture into beaten egg yolks. Return to saucepan, mixing well. Cook just until mixture starts to bubble, stirring constantly. Remove from heat; stir in butter and vanilla. Cool slightly. Pour chocolate filling into cooled baked pie shell. Chill until set, about 3 hours. Serve with sweetened whipped cream or top with meringue.

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