| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate Custard Pie

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

1. In a heavy-bottomed 2-quart saucepan over medium-low heat, heat milk slowly.
2. 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.
3. 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.
4. Remove custard from heat and stir in butter, chocolate and vanilla.
5. 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.