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Instructions |
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In a medium saucepan, whisk together sugar,
cornstarch and salt.
Add egg yolks, milk, and heavy cream and transfer
to stovetop over medium-high heat and whisk
ingredients together.
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Whisk ingredients frequently on medium heat
until ingredients begin to thicken (this will
take several minutes).
Once mixture has thickened (it should be like a
pudding consistency) whisk constantly, the
mixture will come to a boil and continue to
whisk for 60 seconds before removing from heat
(still whisking constantly).
Immediately add chocolate, butter, and vanilla
extract.
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Whisk until ingredients are smooth and
chocolate and butter are completely melted.
Pour your pie filling through a fine mesh sieve
into a medium sized heatproof bowl. Allow to
cool for 15 minutes, stirring occasionally to
prevent skin from forming.
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Pour filling over prepared pie crust and cover
surface with clear wrap, making sure that the
clear wrap is pressed against the surface of
the chocolate to prevent a skin from forming.
Refrigerate at least 6 hours to allow chocolate
pie to firm up and set.
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Originally Submitted
5/2/2019
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