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chocolate cream pie, at last

by on April 11, 2010

due to my mad procrastinating skills, i made this pie a few days ago, then forgot to post it. oops. sorry.

get your pre-baked pie crust (cooled completely) ready. it is easiest to make the crust, and make the filling while the crust cools.

chop up four ounces of unsweetened chocolate. no need to chop them too finely, i just cut each square into quarters.

pour 3 cups milk into a saucepan, add the chocolate

stir over medium heat until the chocolate has melted.

it looks flecky and weird now, but that’s okay. it does not need to be pretty. we’ll get to pretty soon enough.

in another saucepan, combine 3/4 cup sugar with 1/4 cup cornstarch and 1/4 teaspoon salt. stir together. i have mad skills and used the saucepan i wanted the pudding mixture to end up in for the milk and chocolate. so i cleverly poured the milk and chocolate into another pan, and used that original pan for the sugar and cornstarch, since that’s where the pudding would eventually come to life.

k, now the chocolate and milk have become one. yum. pour into the sugar and cornstarch, stirring.

add in 4 egg yolks…

this looks DISGUSTING. and kinda cool. whisk. cook over moderate heat, stirring constantly, until the mixture thickens. this is literally the closest thing to magic i have ever witnessed.

liquidy. kinda gross.

still liquidy. begin to panic that i have messed up and left out some key ingredient.


ahem. sorry. this is just so weird to me.

stir in 1/2 stick of butter, then cover with plastic wrap (snug against the pudding, so it won’t get a nasty skin on top), and let cool for 30 minutes. then, stir in 2 teaspoons vanilla, and pour into the cooled pie crust.

pop this in the fridge to cool and solidify for a few hours.

yay! pie! i love pie.


the baking goddess


From → pie

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