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Chocolate Pie




Source of Recipe


unknown
1-9 inch prepared graham cracker pie shell
1 cup of sugar
2 tablespoons of cornstarch
2 tablespoons of all-purpose flour
1/4 teaspoon of salt
3 cups of milk
3 egg yolks, slightly beaten
4-1oz. squares Baker’s unsweetened chocolate
2 tablespoons of unsalted butter
2 teaspoons of vanilla

Topping:

2 cups of heavy whipping cream
1/2 cups of sugar
1/2 teaspoon of Hershey’s cocoa

Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly. Remove from head and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from head and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.

For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of Hershey’s cocoa over topping and serve.