Ingredients:
- 1-9 inch prepared graham cracker pie shell
- 1 cup of sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of all-purpose flour
- 1/4 teaspoon of salt
- 3 cups of milk
- 3 egg yolks, slightly beaten
- 4-1oz. squares Bakers unsweetened chocolate
- 2 tablespoons of unsalted butter
- 2 teaspoons of vanilla
- .
- Topping
- 2 cups of heavy whipping cream
- 1/2 cups of sugar
- 1/2 teaspoon of Hersheys cocoa
Preparation:
Blend the sugar, cornstarch, flour, salt, and 1 cup of milk together with a wire whisk. Whisk in the remaining 2 cups of milk. Cook over medium heat for 8 to 9 minutes, until the mixture thickens, stirring constantly. Remove from head and whisk in the egg yolks. Return to medium heat and cook, stirring constantly for 2 to 3 minutes more. Remove from head and stir in the chocolate squares, butter, and the vanilla. Stir until smooth and all the chocolate is melted. Cool for 5 to 10 minutes, stirring occasionally. Pour into graham cracker pie and shell refrigerate for 4 hours.
For the topping, beat the whipping cream until soft peaks form. Add the sugar slowly and beat until stiff peaks form. Spread onto cooled pie. Sprinkle with 1/2 teaspoon of Hersheys cocoa over topping and serve.
Shared on our forum by Joe Harris
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