Chocolate Custard Pie
Old-fashioned cooked chocolate custard pie in a pastry crust.
4 cups whole milk
2 cups granulated sugar
6 tablespoons cornstarch
6 large egg yolks
3 tablespoons butter or margarine
4 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla extract
1 envelope unflavored gelatin
1/4 cup cold water
1 (9-inch) baked pie crust
- In a heavy-bottomed 2-quart saucepan over medium-low heat, heat milk slowly.
- In a small bowl, mix together sugar and cornstarch. Add to milk and cook over medium heat, stirring frequently, until mixture thickens and starts to bubble. Cook for 3 minutes, stirring constantly. Turn heat down as low as possible.
- In a small bowl, beat egg yolks with a wire whisk. Add a small amount of hot milk to yolks, whisk together and gradually pour egg yolk mixture into the pot. Cook over low heat for 2 more minutes.
- Remove custard from heat and stir in butter, chocolate and vanilla.
- Dissolve gelatin in cold water and stir into custard. Immediately pour into pie shell. Refrigerate for at least 3 hours before serving.
Makes 8 servings.