Most Favourite Chocolate Cream Pie
Most Favourite Chocolate Cream Pie recipe
Yield
12 servingsPrep
30 minCook
20 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
baked |
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
milk
|
|
| 2 | ounces |
chocolate
chopped |
|
| 2 | ounces |
semi-sweet chocolate
semi-sweet, chopped, or 1/3 cup semisweet chocolate chips, null, null |
|
| 4 | large |
egg yolks
lightly beaten |
|
| 1 | tablespoon |
butter
cut in small pieces |
|
| 1 | tablespoon |
dark rum
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | tablespoon |
powdered sugar
sifted |
|
| 1 | teaspoon |
dark rum
|
* |
| Garnish | |||
|
chocolate
grated |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
baked |
|
| 237 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
milk
|
|
| 57.8 | ml/g |
chocolate
chopped |
|
| 57.8 | ml/g |
semi-sweet chocolate
semi-sweet, chopped, or 1/3 cup semisweet chocolate chips, null, null |
|
| 4 | each |
egg yolks
lightly beaten |
|
| 15 | ml |
butter
cut in small pieces |
|
| 15 | ml |
dark rum
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
| 15 | ml |
powdered sugar
sifted |
|
| 5 | ml |
dark rum
|
* |
| Garnish | |||
| 1 | x |
chocolate
grated |
*
|
Directions
Prepare the pie shell according to the recipe directions. Bake and let cool on a rack before filling.
In a heavy saucepan, combine the sugar, flour, constarch, and salt. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps. Add the chopped chocolates.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute. Remove from the heat.
Gradually stir a few teaspoon of the pudding mixture into the beaten yolks, mixing constantly until blended.
When you have added about ½ cup, pour the yolk mixture back into the pan, stirring until combined. Cook, stirring constantly, for 2 minutes, until thick and smooth.
Remove from the heat. Add the butter gradually. Stir in the 1 tablespoon rum and vanilla.
Pour the filling into the baked crust. Cover the surface of the filling with plastic wrap. Let cool. Refrigerate for 3 to 4 hours, or until firm.
The pie can be held in the refrigerator for up to 24 hours. Just before serving, whip the cream until soft peaks from.
Add the confectioners sugar and 1 teaspoon rum and beat until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the grated chocolate.
