Saturday, September 7, 2013


1 9-inch baked pie shell
1 1/2 cups sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups milk
1 pkg (6-oz) semisweet chocolate chips
2 squares (1-oz each) unsweetened chocolate, coarsely chopped
4 egg yolks, slightly beaten
1 tbsp vanilla extract
Whipped cream for garnish

Mix the cornstarch, sugar, and salt in a 2-quart saucepan.  Gradually stir in the milk then stir in the chocolate chips and chopped chocolate.  Cook over medium heat, stirring constantly, until the mixture thickens and boils.  Boil for 1 minute.

Stir at least half the hot mixture into the egg yolks, stirring to blend well.  Return to the chocolate mixture in the saucepan, blending well.  Boil for 1 minute, stirring constantly.  Remove mixture from the heat.

Stir the vanilla into the chocolate mix then pour into the baked pie shell.  Press plastic wrap down over the filling and refrigerate for at least 4 hours.

To serve, remove plastic wrap and garnish with whipped cream before serving.

Refrigerate any leftovers.

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