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  • Writer's pictureAnthony DeNovellis

Chocolate  Custard Pie

Updated: Feb 3, 2022

Simple, Smooth, and decadent, sweet with a  bite of bitter, this is a great holiday pie,  especially when topped with whipped cream  and crushed mint or candied pecans.      


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● ¾ Cup heavy cream 

● ¼ cup sugar 

● 2 egg yolks 

● 1 Cup semi-sweet chocolate chips 

● 1 tsp vanilla extract 

● Blind-baked pie crust (I like to use my  Almond Pie Crust)


Place the chocolate chips in a medium  bowl and set aside.  

In a medium saucepan, combine the  cream and sugar and heat to almost boiling  (the edges will begin to bubble). As the cream  is heating, beat the egg yolks until smooth.   When the cream has reached the  right temperature, slowly drizzle it into the  eggs as you whisk constantly - if you do it too  fast, the yolks will curdle. When you have  whisked all of the cream into the egg yolks,  pour the mix back into the pan and cook,  stirring constantly, over low heat until it  reaches 150 degrees - use a rubber spatula a continually scrape the bottom, so that you don't end up with scrambled egg sticking to the bottom.   Remove the pot from the heat and  immediately pour the mix through a strainer, directly onto the chocloate chips. Stir, carefully but vigorously, until all  of the chocolate chips are melted and the  mixture is smooth. Stir in the vanilla extract,  and pour the mix into the prepared pie shell.  

Place the pie into the refrigerator and  allow to cool until completely set, abut three  hours (overnight is best). Remove from the  refrigerator and top as desired. Serve at  room temperature.  

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