1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
1 cup semisweet chocolate chips
1 ounce dark chocolate, coarsely chopped
1 ounce milk chocolate, coarsely chopped
4 egg yolks, slightly beaten
1 Tablespoon vanilla
Sweetened whipped cream
Directions:
Make a pie crust. See here for my recipe. Either blind bake the pie crust or prick the bottom of the pie crust with a fork, and pop it in the oven and bake at 400º for 15 minutes.
(To blind bake the pie crust, place a piece of parchment paper on top of the raw pie crust, cover the pie crust in pie weights or in dried beans, and bake at 400º for 15 minutes. Since I don't have any pie weights, and can't do the beans, I just prick with a fork and then bake it.)
In a double boiler, mix the sugar, cornstarch and salt. Stir in the milk gradually. Add in the chocolate and heat until the mixture thickens and starts to bubble.
In a large bowl, whisk two eggs until frothy. Add at least half of the chocolate mixture to the eggs and quickly stir it together. Then add all that mixture back to the saucepan and boil and stir for one more minute. Remove from the heat and add in the vanilla.
Pour half the chocolate mixture into the cooled, baked pie crust.
Next, either make a sweetened whipped cream (by beating heavy whipping cream and adding in granulated sugar and a teaspoon of vanilla), or use premade sweetened whipped cream (like Cool Whip). Take half of the sweetened whipped cream and gently fold it into the remaining chocolate mixture. Take the lightened chocolate mixture and gently pour it onto the darker chocolate mixture. Then, take the remaining sweetened whipped cream and spread it over the entire pie.
Chill in the fridge for three or four hours.
Pour half the chocolate mixture into the cooled, baked pie crust.
Next, either make a sweetened whipped cream (by beating heavy whipping cream and adding in granulated sugar and a teaspoon of vanilla), or use premade sweetened whipped cream (like Cool Whip). Take half of the sweetened whipped cream and gently fold it into the remaining chocolate mixture. Take the lightened chocolate mixture and gently pour it onto the darker chocolate mixture. Then, take the remaining sweetened whipped cream and spread it over the entire pie.
Chill in the fridge for three or four hours.
Enjoy!
Click here for more Thanksgiving Recipes
For those of you who like additional pictures, here you go:
Add half your whipped cream to the second half of the chocolate pudding and scoop the mixed pudding onto the top of the chocolate pudding
Schlop on the remaining sweetened whipped cream
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Find other tasty Thanksgiving Dinner dishes here:
And tasty pie recipes here:
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I not only bake and cook, I write murder mysteries too!
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
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