Chocolate Cream Pie

Baked 9-inch pie shell -- see Basic Crust 1 cup sugar

1/4 cup all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

3 cups milk

2 ounces unsweetened chocolate -- chopped

2 ounces semisweet chocolate, chopped, or 1/3 cup

semisweet chocolate chips 4 egg yolks -- lightly beaten

1 tablespoon butter -- cut in small pieces

1 tablespoon dark rum

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 tablespoon sifted confectioners sugar

1 teaspoon dark rum

Garnish: Grated chocolate

Prepare the pie shell according to the recipe directions. Bake and let cool on a rack before filling. In a heavy saucepan, combine the sugar, flour, constarch, and salt. Add the milk gradually, stirring constantly with a wire whisk to remove any lumps. Add the chopped chocolates. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute. Remove from the heat. Gradually stir a few tsp of the pudding mixture into the beaten yolks, mixing constantly until blended. When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined. Cook, stirring constantly, for 2 minutes, until thick and smooth. Remove from the heat. Add the butter gradually. Stir in the 1 Tbsp rum and vanilla. Pour the filling into the baked crust. Cover the surface of the filling with plastic wrap. Let cool. Refrigerate for 3 to 4 hours, or until firm. The pie can be held in the refrigerator for up to 24 hours. Just before serving, whip the cream until soft peaks from. Add the confectioners sugar and 1 tsp rum and beat until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the grated chocolate.

YIELD: 6 to 8 servings

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