Charlene's Recipe

Chocolate cream pie

Category: pies

Complete in 2 hours and 20 minutes
Serves 12

1/2 cup sugar
2 Tbsp. cornstarch
1 envelope unflavored gelatin
1/4 tsp. salt
2 cup milk
4 egg yolks
1 tsp. vanilla
6 squares (1 oz. each) semisweet chocolate, chopped
Single crust pie pastry (recipe under "my recipes, breads"
TOPPING:
1 cup heavy cream
2 Tbsp. confectioners' sugar
1 tsp. vanilla
chocolate curls (optional)

Combine sugar, cornstarch, gelatin and salt in a medium size heavy saucepan. Stir in milk; cook, stirring constantly, over medium heat until mixture is thickened, remove saucepan from heat.
Stir egg yolks lightly in a small bowl. Stir in 1/2 cup hot mixture. Slowly pour yolk mixture back into saucepan. Stirring with a wire whisk to keep lumps from forming. Return saucepan to heat. Cook over low heat, stirring constantly, about 2 minutes or until mixture is very thick, do not boil. Remove saucepan from heat. Add melted chocolate.
Pour filling into pie shell. Place plastic wrap directly on surface of filling. Refrigerate 2 hours or until filling is thoroughly chilled.
Prepare topping: Combine cream, confectioners' sugar and vanilla in a medium size bowl. Beat on medium speed until soft peaks form. Spoon on top of pie. Scatter chocolate curls over top of pie; if desired.