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    Chocolate Cream Pie with Variations


    Source of Recipe


    The Ultimate Southern Living Cookbook, pg. 308

    Recipe Introduction


    Rich and delicious!

    List of Ingredients




    1 cup sugar
    1/4 cup plus 2 t. cornstarch
    1/8 teaspoon salt
    3 egg yolks -- beaten
    3 cups milk (preferably whole milk)
    3 oz. unsweetened chocolate -- melted
    1 1/2 Tablespoon butter (I used 1/2 Tablespoon)
    1 1/2 teaspoon vanilla
    1 baked 9-inch pastry shell or homemade graham cracker crust
    homemade sweetened whipped cream
    chocolate curls or shavings

    Recipe



    Combine 1st 3 ingredients in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Add melted chocolate.

    Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 3 minutes, stirring constantly (reduce heat slightly if necessary).

    Remove from heat; stir in butter and vanilla.

    Immediately pour filling into pastry shell. Cover filling with plastic wrap; applying it directly to the surface of the filling. Cool 30 minutes; then chill until firm.

    Spread with freshly whipped sweetened cream and top with chocolate curls (I just ran a vegetable peeler over the side of a Hershey's bar).

    VARIATIONS:
    Coconut Cream Pie: Omit chocolate; reduce sugar to 3/4 cup; stir 3/4 cup coconut in with the butter and vanilla; top with whipped cream and 1/3 cup toasted coconut before serving.

    Banana Cream Pie: Omit chocolate; reduce sugar to 3/4 cup; place 3 sliced ripe bananas in bottom of pastry before adding filling; top with whipped cream before serving.


 

 

 


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