Chocolate Cream Pie

The best Chocolate Cream Pie I’ve ever eaten was in Pacific Grove, CA, at The Little Red House Cafe.  The pieces are generously sliced, and topped with large shavings of semi-sweet chocolate.  This recipe is a good runner-up and I love to serve it for company, birthdays, or just when we want a cold chocolate dessert. Making custard, or pudding, is fairly simple to do, it just takes a bit of time and patience waiting for the filling to thicken.  If you’re willing to wait, though, I think you’ll enjoy this yummy dessert.

Ingredients:
1 9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon, plus 1 teaspoon vanilla
2 ounces unsweetened chocolate, melted (two squares of unsweetened chocolate)
Sweetened whip cream

Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils (be patient, this takes about 15 minutes). Remove from heat; stir in melted chocolate and vanilla. Pour mixture into a medium-sized bowl, and place plastic wrap directly on top. Cool to room temperature.

Pour cooled filling into pie crust and refrigerate for at least 2 hours. Top with whipped cream.

Recipe from Betty Crocker