Chocolate Cream Pie

9-inch baked pie shell
2-1/2 blocks baking chocolate
3 cup milk
1-1/2 cup sugar
3 tbsp. all-purpose flour
3 tbsp. corn starch
1/2 tsp. salt
3 egg yolks
2 tbsp butter
1-1/2 tsp. vanilla

Melt baking chocolate with 2 cup milk in saucepan over medium heat, stirring constantly. Cook and stir, just until mixture boils; remove from heat. Combine sugar, flour, corn starch and salt. Blend egg yolks with remaining 1 cup milk; add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla. Pour into baked pie shell; press plastic wrap onto filling; cool; chill. Serve topped with sweetened whipped cream, if desired.

Serves 8-10

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Cajun Country -- New Iberia, Louisiana