Monday, March 2, 2015

Chocolate Pie

As I noted a few weeks ago, by her own admission, Mrs. BA is not a pie maker.  A fabulous baker, yes, but she doesn't do pies (it's a crust thing).  Maybe that could be her 2015 resolution.  Cuz, I'd like this pie - for which she wouldn't even have to make the crust from scratch.  From the Pioneer Woman.

And fair readers - take notice - the March Madness Bakeoff has begun.  Stay tuned for winning recipes - you'll remember that Mrs. BA is defending her crown this year!

Chocolate Pie
Prep Time: 4 Hours
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 10

  • 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust) 
  • 1-1/2 cup Sugar 
  • 1/4 cup Cornstarch 
  • 1/4 teaspoon 
  • Salt 
  • 3 cups Whole Milk 
  • 4 whole Egg Yolks 
  • 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely 
  • 2 teaspoons Vanilla Extract 
  • 2 Tablespoons Butter 
  • Whipped Cream, For Serving 

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

Cut into slices and serve with whipped cream!

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