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Category: Desserts, Cakes & Pies
Prep Time: Cook Time: Total Time: 1 3/4 hrs
1 Chocolate Wafer Crumb Crust
3/4 cup sugar
1/3 cup cornstarch
1/2 tsp salt
3 3/4 cups milk
5 large egg yolks
3 squares (3 oz) unsweetened chocolate, melted
2 Tbsp butter, cut into pieces
2 tsp Vanilla Extract
1 cup heavy or whipping cream
chocolate curls, optional
1. Prepare crust as recipe directs.
2. In heavy 3 quart saucepan, combine sugar, cornstarch, and salt; with wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture has thickened and boils. Boil 1 minute longer. In a small bowl, with wire whisk, lightly beat egg yolks. Beat 1/2 cup hot milk mixture into beaten egg yolks. Slowly pour egg yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick or temp on thermometer reaches 160 degrees.
3. Remove saucepan from heat and stir in melted chocolate, butter and vanilla until butter melts and mixture is smooth. Pour hot chocolate filling into cooled crust; press plastic wrap onto surface. Refrigerate until filling is set, about 4 hours.
4. To serve, in small bowl, with mixer at medium speed, beat cream until stiff peaks form; spoon over chocolate filling. Top with chocolate curls if desired.
Recipe Source: Good Housekeeping Oct 2001
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Pies - Chocolate Cream
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Category: Desserts, Cakes & Pies
Prep Time: Cook Time: Total Time: 1 3/4 hrs
1 Chocolate Wafer Crumb Crust
3/4 cup sugar
1/3 cup cornstarch
1/2 tsp salt
3 3/4 cups milk
5 large egg yolks
3 squares (3 oz) unsweetened chocolate, melted
2 Tbsp butter, cut into pieces
2 tsp Vanilla Extract
1 cup heavy or whipping cream
chocolate curls, optional
1. Prepare crust as recipe directs.
2. In heavy 3 quart saucepan, combine sugar, cornstarch, and salt; with wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture has thickened and boils. Boil 1 minute longer. In a small bowl, with wire whisk, lightly beat egg yolks. Beat 1/2 cup hot milk mixture into beaten egg yolks. Slowly pour egg yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick or temp on thermometer reaches 160 degrees.
3. Remove saucepan from heat and stir in melted chocolate, butter and vanilla until butter melts and mixture is smooth. Pour hot chocolate filling into cooled crust; press plastic wrap onto surface. Refrigerate until filling is set, about 4 hours.
4. To serve, in small bowl, with mixer at medium speed, beat cream until stiff peaks form; spoon over chocolate filling. Top with chocolate curls if desired.
Recipe Source: Good Housekeeping Oct 2001
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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