Ingrediants Edit

  • 1 refrigerated ready to use folded piecrust (from 15 oz pkg)
  • 1/2 cup of milk
  • 2 cups heavy cream
  • 1/2 cup + 2 tbs sugar
  • 6 oz semisweet chocolate, chopped
  • 2 large eggs
  • 3 tbs cornstarch
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • To garnish, Chocolate Curls

Directions Edit

  1. Heat oven to 350 degrees.
  2. Fit piecrust into 9 inch pie plate, flute edges.
  3. Prick crust all over with a fork, line with foil, fill with dried beans or pie weights.
  4. Bake 10 min.
  5. Let stand until cool enough to handle, then remove foil.
  6. In saucepan, heat milk, 1/2 cup of cream and 1/2 cup sugar to bare simmer.
  7. Remove from heat, add chopped chocolate.
  8. In bowl, stir together eggs and cornstarch until a paste.
  9. Whisk in yolks. Gradually whisk in chocolate mixture. Stir in the vanilla. Strain into the crust.
  10. Bake for 35 minutes or until center is set.
  11. Let cool. In bowl, beat remaining cream and 2 tbs sugar until medium stiff peaks form.
  12. Spread over top of pie.
  13. Garnish with chocolate curls.

Recipe from: Edit

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