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Pam's Chocolate Cream Pie Recipe

   
 

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     Pam's Chocolate Cream Pie

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   20 min

Ingredients
1 1/2 cups unsifted all-purpose flour
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pats, chilled
1 egg yolk
2-3 tbsp ice water
FILLING
1 cup sugar
1/3 cup cornstarch
1/4 tsp salt
 
2 1/2 cups light cream
4 egg yolks
1/4 cup (1/2 stick) unsalted butter
4 oz unsweetened baking chocolate, chopped
2 tsp vanilla
WHIPPED CREAM
2 cups heavy cream, chilled
1/4 cup conf sugar
2 tsp vanilla

Instructions
Prepare pastry; whisk together flour and salt in medium size bowl. Cut in butter. Beat egg yolk and 2 tbsp ice water in small cup. Add to flour mixture, toss with fork until mixture comes together. Shape dough into a ball and flatten into a disk. Wrap in plastic & refrigerate for 30 min. Roll out dough and fill 9-inch pie plate. Leave a little over-hang and crimp edge. Prick bottom and sides with fork. Cover and chill in freezer for 20 min to firm dough.
Heat oven to 425. Line crust with foil, fill with pie weights or dried beans. Bake @ 425 for 18 min. Reduce oven temp to 350. Bake for 15 min. Remove foil & weights bake another 8-10 min until golden brown.
Prepare filling. Whisk together sugar, cornstarch & salt in heavy saucepan off heat. Whisk in cream until well blended. Place pan on stove over med-high. Bring to boiling, stirring constantly. Reduce to simmer. Cook 2-3 min. Remove from heat. While stirring, slowly pour hot cream mixture over yolks in medium size bowl, beating until blended. Return to saucepan, cook over med heat until mixture coats back of spoon...DO NOT LET MIXTURE BOIL. Remove from heat. Add butter, choc & vanilla, stirring until smooth. Cool to room temp, stirring occasionally. Pour into cooled crust, cover with plastic wrap. Refrigerate at least 2 hours. Frost with whipped cream. Garnish with chocolate curls if desired.


Originally Submitted
1/10/2013





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