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VELVETY CHOCOLATE CREAM PIE




Source of Recipe


BBR


Recipe Introduction


The only change I made, was I used just the egg yolks and made a meringue for the top. Oh, and one of my egg yolks broke as I was seperating it from the white. I wasn't about to throw it away so I just threw it in with the other egg yolks. So, I ended up using 3 egg yolks and 1 whole egg minus some white I lost on the counter. ;o)




List of Ingredients




1 9-inch pie crust, baked and cooled (I used a Jiffy mix)
3/4 cup sugar (I used Splenda)
1/3 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
3/4 cup HERSHEY'S semi-sweet chocolate chips
3 Tablespoons butter
2 teaspoons vanilla extract
Garnish:
Whipped topping
HERSHEY'S semi-sweet chocolate chips





Recipe



1. Prepare pie crust; cool.
2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire wisk, just until mixture comes to a boil. Remove from heat.
3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate 3 to 4 hours or until firm. Garnish with whipped topping and chocolate chips.

This is a very chocolaty pie. Some I looked at called for 1-1/2 cups of sugar and only 2 oz of un-sweetened chocolate. This one sounded more like what I wanted and it was.