Double Chocolate Pie Recipe

Ingredients
<br>- 1 (9 inch) pie crust, baked
<br>- 1 ½ cups white sugar
<br>- ⅓ cup cornstarch
<br>- ½ teaspoon salt
<br>- 3 cups milk
<br>- ¾ cup semisweet chocolate chips
<br>- 2 (1 ounce) squares unsweetened chocolate, chopped
<br>- 4  egg yolks, beaten
<br>- 1 tablespoon vanilla extract
<br><p></p>Directions
<br>step 1: Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
<br>step 2: Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
<br>step 3: Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
<br>step 4: Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
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Ingredients
- 1 (9 inch) pie crust, baked
- 1 ½ cups white sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 cups milk
- ¾ cup semisweet chocolate chips
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 4 egg yolks, beaten
- 1 tablespoon vanilla extract

Directions
step 1: Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
step 2: Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
step 3: Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
step 4: Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

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