Chocolate Custard Pie
Updated: Feb 3
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.