Chocolate Cream Pie I Best Dishes

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Monday, October 5, 2015

Chocolate Cream Pie I

"Creamy chocolate-stuffed pastry. Top with whipped cream and grated chocolate if you like."

Ingredients :

three/4 cup white sugar, divided
1/three cup all-reason flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, gently overwhelmed
2 tablespoons butter
1 teaspoon vanilla extract
1 (nine inch) pie shell, baked

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H45M

Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high warmth, stirring continuously, until aggregate starts offevolved to bubble. Reduce warmness; simmer and hold stirring for two minutes extra.
Remove pan from warmness. Whisk remaining 1/4 cup sugar into egg yolks.
Pour the new milk combination into the egg yolks in a slow flow, whisking constantly. Return filling aggregate to the saucepan and cook dinner over medium warmth for an additional 90 seconds, stirring constantly. Remove from warmness, and stir in butter and vanilla.
Pour filling into pie shell, and kick back until set, approximately 4 hours. Top with whipped cream and a touch grated chocolate earlier than serving.

Notes :

To make and beautify this pie an afternoon ahead of time, let pie sit back as directed. Pipe gelatin-stabilized whipped cream rosettes on pinnacle of the pie; sprinkle with grated chocolate. Store inside the refrigerator.
Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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