Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
2 1/2
-
1
-
2
-
4
-
1
-
1
-
-
-
-
Directions
THICK Chocolate Pie, A firm, no ooze, no weep pie Use better chocolate for a better pie use a flat whisk for this recipe Recently made with all dark brown sugar, liked it even better Texture is best if you allow pie to sit out of fridge for 30 minutes before serving , Loved this recipe! Tweaked it to make it slightly sweeter by using semi-sweet baking chocolate instead of unsweetened Yummy either way , I have make this pie using this recipe several times My husbands favorite See my post under tweaks for a slight modification used
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Steps
|
1
Done
|
Combine Sugars, Starch, Gelatin and Salt in Med Sauce Pan. |
|
2
Done
|
Add Milk Gradually While Whisking. |
|
3
Done
|
Add Chocolate. |
|
4
Done
|
Cook and Whisk Over Med Heat Till Mixture Boils 1 Minute, Remove from Heat. |
|
5
Done
|
Place Egg Yolks in a Medium Bowl and Whisk. Gradually Pour 1 Cup of Hot Mixture Into Egg Yolks, Whisking Constantly. |
|
6
Done
|
Whisk Egg and Chocolate Mixture Back Into Remaining Chocolate Mixture. |
|
7
Done
|
Return to Medium Heat, Whisking Constantly Till Mixture Boils 1 Minute. |
|
8
Done
|
Remove from Heat and Add Vanilla. |
|
9
Done
|
Stir Till Cool and Thickened Slightly. |
|
10
Done
|
Pour Into Pre-Baked Pie Shell and Cover Pie Surface With Plastic Wrap. |
|
11
Done
|
Refrigerate Overnight. |
|
12
Done
|
Serve Topped With Sweetened Whipped Cream. |
