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Chocolate Cream Pie




Source of Recipe


Family Circle Magazine


List of Ingredients




1 refrigerated ready-to-use folded piecrust (from 15-ounce package)
1 1/2 cups milk
2 cups heavy cream
1/2 cup plus 2 tablespoons sugar
6 ounces semisweet chocolate, chopped
2 large eggs
3 tablespoons cornstarch
2 large egg yolks
2 teaspoons vanilla extract
Chocolate curls, for garnish (optional)




Recipe



1. Heat oven to 350°. Fit piecrust into 9-inch pie plate; flute edges. P rick crust all over with fork; line with foil; fill with dried beans or pie weights. Bake in 350° oven 10 minutes. Let stand until cool enough to handle. Remove foil.
2. In saucepan, heat milk, 1/2 cup cream and 1/2 cup sugar to bare simmer. Remove from heat; add chopped chocolate.
3. In medium bowl, stir together eggs and cornstarch until a paste. Whisk in yolks. Gradually whisk in chocolate mixture. Stir in the vanilla. Strain into prebaked crust.
4. Bake in 350° oven 35 minutes or until center is set. Transfer to wire rack; let cool completely.
5. In medium bowl, beat remaining 1 1/2 cups cream and 2 tablespoons sugar until medium-stiff peaks form. Spread over top of pie. Garnish with chocolate curls, if desired.

Nutrient Value Per Serving: 385 calories, 25 g fat (13 g saturated), 5 g protein, 38 g carbohydrate, 2 g fiber, 110 mg sodium, 129 mg cholesterol.