Dark Chocolate Cream Pie
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.
This is one of my favorite desserts to make for my chocolate-loving friends. —Kezia Sullivan, Sackets Harbor, New York
Ingredients
-
Dough for single-crust pie
-
1-1/4 cups sugar
-
1/4 cup cornstarch
-
1/4 teaspoon salt
-
3 cups whole milk
-
3 ounces unsweetened chocolate, chopped
-
4 large egg yolks, lightly beaten
-
3 tablespoons butter
-
1-1/2 teaspoons vanilla extract
-
Optional: Whipped cream and grated chocolate
Directions
-
1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
-
2.
In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
-
3.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
-
4.
Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts
1 piece: 390 calories, 19g fat (10g saturated fat), 128mg cholesterol, 218mg sodium, 52g carbohydrate (37g sugars, 2g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC