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Dutch Chocolate Cream Pie |
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Serves: 6 Print this Recipe* See note below. 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 1/2 cups milk 2 ounces unsweetened baking chocolate cut in pieces 4 eggs yolk beaten 2 tablespoons butter or margarine 2 teaspoons vanilla extract 1 baked Crumb Crust Pie Shell Whipped cream or frozen whipped topping, thawed * Cooking Time: 9 to 10 1/2 minutes Power: 100% (700 watts) Cooling Time: 10 to 15 minutes Chilling Time: 3 to 4 hours In a 2-quart microwavable bowl, stir sugar, cornstarch and salt until well blended. Gradually stir in milk until smooth. Add chocolate. Microwave, uncovered, at 100% power (700 watts) for 8 to 9 minutes or until thick and shiny and chocolate is melted, stirring every 2 minutes (watch for boil overs). Gradually stir about one-third of hot mixture into egg yolks, then stir back into hot mixture. Microwave, uncovered, at 100% power for 1 to 1 1/2 minutes or until smooth and thickened, stirring every 30 seconds. Stir in butter and vanilla until blended. Place plastic wrap directly on surface of pudding. Cool for 10 to 15 minutes. Remove plastic wrap from pudding. Stir well and pour into pie shell. Smooth top. Refrigerate for 3 to 4 hours. Best served the same day. To serve, top with whipped cream. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Dutch Chocolate Cream Pie |
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