Classic Cooked Chocolate Cream Pie

This is a classic cooked chocolate pudding pie. The long chilling time is essential for the filling to set up perfectly.

Author

Unknown

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Recipe

Measurements	Ingredients
1 (9-inch)	Pre-baked Pie Shell
1/4 cup	Cornstarch
1/2 cup	Sugar
1/4 teaspoon	Salt
2 cups	Milk
1 1/2 (1 oz) squares	Unsweetened Chocolate
3	Egg Yolks, slightly beaten (save whites for meringue)
2 tablespoons	Butter or Margarine
1/2 - 1 tsp	Vanilla

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Instructions

1. In a saucepan, whisk together the cornstarch, sugar, and salt.
2. In a separate pan, scald the milk with the unsweetened chocolate, heating until the milk is very hot and the chocolate is melted.
3. Gradually add the hot chocolate milk to the cornstarch mixture, whisking until smooth.
4. Cook over moderate heat, stirring constantly, until the mixture thickens and boils. Continue boiling for 2 minutes.
5. Remove from heat. Temper the egg yolks by slowly stirring a small amount of the hot mixture into them. Then, add the egg yolk mixture back to the saucepan, stirring well.
6. Return to the heat and boil for 1 more minute, stirring constantly.
7. Remove from heat and stir in the butter and vanilla.
8. Let the filling cool slightly, then pour it into the baked pie shell.
9. Cover with plastic wrap pressed directly onto the surface and refrigerate until the next day to allow it to set completely.

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Note

The recipe notes to “Save Whites,” which suggests topping the pie with a meringue made from the 3 reserved egg whites before serving.

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