Posted by: "Nancy" [EMAIL PROTECTED]   museofireland 
on Rhondas_Recipe_Exchange (group is closed)
Sun Jun 29, 2008 5:00 pm (PDT) 

1 refrigerated ready to use folded piecrust (from 15 oz pkg)
1 1/2 cups milk
2 cups heavy cream
1/2 cup + 2 tbs sugar
6 oz semisweet chocolate, chopped
2 large eggs
3 tbs cornstarch
2 large egg yolks
2 tsp vanilla extract
GARNISH---Chocolate Curls

Heat oven to 350 degrees.* Fit piecrust into 9 inch pie plate, flute edges. 
Prick crust all over with a fork, line with foil, fill with dried beans or pie 
weights. Bake 10 min. Let stand until cool enough 
to handle, then remove foil.

In saucepan, heat milk, 1/2 cup cream and 1/2 cup sugar to bare simmer. Remove 
from heat, add chopped chocolate. In bowl, stir together eggs and cornstarch 
until a paste. Whisk in yolks. Gradually whisk in chocolate mixture. Stir in 
the vanilla. Strain into the crust.

Bake 35 min. or until center is set. Let cool. In bowl, beat remaining cream 
and 2 tbs sugar until medium stiff peaks form. Spread over top of pie. Garnish 
with chocolate curls. MAKES 12 SERVINGS OF CHOCOLATE CREAM PIE.*

Rhonda G in Missouri
Pen Pal, Friend, Mom and Chief Bottle Washer


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