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Chocolate Cream Pie

November 20, 2012

This recipe comes from Real Simple and is just that: simple. The pie comes together very easily and is decadent without being heavy. Part of its character comes from using semisweet chocolate, so try to avoid using milk chocolate here.

You will need:

  • 1 refrigerated 9-inch pie crust, pre-baked according to the packaging
  • 2 1/2 c whole milk
  • 1/2 c sugar
  • 1/4 c cornstarch
  • 2 egg yolks
  • 1/4 t salt
  • 8 oz semisweet chocolate, chopped or chips
  • 4 T unsalted butter, cut up

Then you will…

  1. In a large sauce pan, whisk togeth the milk, sugar, cornstarch, egg yolks and salt over medium heat. Keep whisking until the mixture is smooth and thickened, 7-8 minutes.
  2. Whisk in the chocolate and butter until they are melted and well combined.
  3. Pour filling into the prepared pie crust.
  4. Refrigerate until firm, about 4-5 hours.
  5. Serve with whipped cream!

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