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Chocolate Cream Pie

Crust:

2 Cups Ground Chocolate Sandwich Cookie

2 Tablespoons Melted Butter

1 ½ Teaspoons Milk

Grind cookies into coarse crumbs using a food processor. Combine ingredients and mix well with fork or hands. Transfer to a pie pan and press along the edges and at the bottom. Bake at 325o for 6 minutes. Let cool.

Filling

¾ Cups plus 2 Tablespoons Sugar

3 ½ Tablespoons Cornstarch

1/8 Teaspoon Salt

2 ½ Cups Whole Milk

4 Egg Yolks

3 oz. Unsweetened Chocolate (coarsely chopped)

2 Tablespoons Butter (cut in 4 pieces)

2 Teaspoons Vanilla

Combine sugar, cornstarch and salt in a saucepan (preferably non-stick). Whisk thoroughly. Whisk in the milk and egg yolks. Place over medium heat whisking continually until it starts to boil (about 5 to 7 minutes). Cook for another minute whisking briskly. Remove from heat and whisk in butter one piece at a time and add vanilla. Whisk in chocolate one third at a time until fully melted. Pour into cooled pie shell and cover with plastic wrap leaving no gaps or air pockets. Place on wire rack to cool then refrigerate for at least 4 hours.Before serving top with whipped cream.

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